Green Chile & Chicken Enchiladas


Broiling peppers, tomatillos, onion and garlic heightens the flavor of the sauce in these green chile, chicken and bean enchiladas. Sour cream and melted cheese help to tame the spice.

Green Chile & Chicken Enchiladas
Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Active Time:
20 mins
Total Time:
45 mins


  • 2 medium poblano peppers, halved lengthwise and seeded

  • 2 tomatillos, husked, rinsed and halved

  • 2 medium jalapeño peppers

  • ½ small white onion, unpeeled and quartered through the root

  • 4 cloves garlic, peeled and smashed

  • Cooking spray

  • ½ cup sour cream

  • ¼ cup water

  • 1 tablespoon lime juice

  • ¼ teaspoon salt

  • ½ cup chopped fresh cilantro, divided

  • 1 ½ cups shredded cooked chicken breast

  • 1 (15 ounce) can unsalted pinto beans, rinsed

  • 2 cups shredded Mexican-style cheese blend or Monterey Jack, divided

  • 8 corn tortillas


  1. Preheat broiler with oven rack 7 inches from heat. Line a large rimmed baking sheet with foil. Arrange poblanos, tomatillos, jalapeños, onion and garlic in an even layer, skin-sides up, on the prepared baking sheet. Coat the vegetables generously with cooking spray. Broil until charred and tender, about 8 minutes. Remove from oven and let stand for 10 minutes. Peel blistered skin from the peppers and onion. Reduce oven temperature to 375°F and move rack to center of oven.

  2. Transfer the roasted vegetables to a food processor; process until smooth, about 5 minutes. Add sour cream, water, lime juice, salt and 1/4 cup cilantro. Blend until smooth, about 10 seconds.

  3. Pour 3/4 cup of the sauce into the bottom of an 11-by-7-inch baking dish. Combine chicken, beans, 1 cup cheese and 1/4 cup sauce in a medium bowl. Divide the mixture among tortillas (about 1/3 cup per tortilla) and roll up. Place the tortillas, seam-sides down, in the prepared baking dish. Pour the remaining 1 cup sauce over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until melted and bubbly, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup cilantro.

Nutrition Facts (per serving)

544 Calories
19g Fat
61g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 enchiladas
Calories 544
% Daily Value *
Total Carbohydrate 61g 22%
Dietary Fiber 10g 36%
Total Sugars 5g
Protein 33g 66%
Total Fat 19g 24%
Saturated Fat 9g 45%
Cholesterol 86mg 29%
Vitamin A 457IU 9%
Vitamin C 41mg 46%
Vitamin D 3IU 1%
Vitamin E 1mg 4%
Folate 15mcg 4%
Vitamin K 13mcg 11%
Sodium 678mg 29%
Calcium 147mg 11%
Iron 3mg 17%
Magnesium 92mg 22%
Potassium 675mg 14%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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