Green Chile Chicken Enchiladas Recipe

Green Chile Chicken Enchiladas are a warm and comforting Mexican-inspired dish loaded with tender shredded chicken, tangy green chile sauce, melty cheese, and soft tortillas. Whether you’re cooking for a family dinner or a special gathering, this recipe is easy to prepare and bursting with flavor!

Instructions:

1. Prepare the Chicken Filling:

• In a large mixing bowl, combine the shredded chicken, green chiles, sour cream, garlic powder, onion powder, and 1 ½ cups shredded cheese. Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.

2. Make the Green Chile Sauce:

• In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes.
• Stir in the minced garlic and cook for another 1 minute until fragrant.
• Pour in the green enchilada sauce and chicken broth. Stir in the cumin, chili powder, oregano, smoked paprika (if using), salt, and pepper. Bring the mixture to a simmer, cooking for 5-7 minutes to allow the flavors to meld together. Remove from heat and set aside.

3. Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Warm the tortillas in the microwave for about 30 seconds to make them pliable.
• Spoon about ⅓ cup of the chicken filling into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

4. Add the Sauce and Cheese:

• Once all the tortillas are filled and rolled, pour the green chile enchilada sauce evenly over the top of the enchiladas, making sure they are fully covered.
• Sprinkle the remaining 2 cups of shredded cheese evenly over the enchiladas.

5. Bake the Enchiladas:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
• After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

6. Garnish and Serve:

• Remove the enchiladas from the oven and let them cool for a few minutes.
• Garnish with freshly chopped cilantro and serve with sour cream and lime wedges on the side.

Tips and Variations:

1. Homemade Green Chile Sauce:

• If you want to make your own sauce from scratch, you can roast and peel fresh green chiles, blend them with garlic, onion, and chicken broth, and season with spices to create a rich, flavorful sauce.

2. Cheese Choices:

• Feel free to experiment with different cheese varieties such as pepper jack for extra spice or queso fresco for a more authentic touch.

3. Tortilla Options:

• You can use either flour or corn tortillas for this recipe. Corn tortillas provide a more traditional flavor, but flour tortillas tend to hold up better in the oven. To prevent cracking, heat the corn tortillas before assembling.

4. Spice It Up:

• For a spicier version, add a dash of cayenne pepper or diced jalapeños to the chicken filling. You can also drizzle some hot sauce on top before serving.

5. Make Ahead:

• This dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply follow the instructions up to the baking step, cover with foil, and refrigerate. When ready to bake, add a few extra minutes to the cooking time to ensure it’s heated through.

6. Vegetarian Version:

• For a meatless option, replace the chicken with a mixture of black beans, corn, and sautéed vegetables like bell peppers, onions, and zucchini.

Serving Suggestions:

• Side Dishes:
  • Pair these enchiladas with a side of Mexican rice, refried beans, or a simple green salad topped with avocado and lime dressing.
• Toppings:
  • Enhance the flavors by serving with additional toppings like diced tomatoes, avocado slices, pickled jalapeños, or crumbled queso fresco.

Storage and Reheating:

Refrigeration:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or oven until heated through.

Freezing:

• Green Chile Chicken Enchiladas freeze beautifully! To freeze, prepare the dish up to the baking step. Wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Conclusion:

This Green Chile Chicken Enchiladas recipe is a perfect blend of cheesy, creamy, and mildly spicy goodness. Whether you’re preparing for a family meal or a gathering with friends, these enchiladas will be a hit at the table. The tender chicken and rich green chile sauce create an irresistible flavor combination that everyone will enjoy!

Yield: 6

Green Chile Chicken Enchiladas Recipe

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Green Chile Chicken Enchiladas are a warm and comforting Mexican-inspired dish loaded with tender shredded chicken, tangy green chile sauce, melty cheese, and soft tortillas. Whether you're cooking for a family dinner or a special gathering, this recipe is easy to prepare and bursting with flavor!

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 2 cups shredded Monterey Jack cheese (or a blend of cheddar and Monterey Jack)
• 1 can (15 oz) green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 8-10 small flour or corn tortillas
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a little oil.
   
2. Prepare the Filling:
   In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, green chiles, sour cream, cream cheese, garlic powder, cumin, and chili powder. Mix everything well until combined.
   
3. Assemble the Enchiladas:
   Warm the tortillas slightly to make them easier to roll. You can do this by microwaving them for about 20 seconds wrapped in a damp paper towel.
   Spread a thin layer (about 1/2 cup) of the green enchilada sauce on the bottom of the prepared baking dish.
   Take each tortilla, spoon about 1/3 cup of the chicken filling down the center, and roll it up. Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
   
4. Top with Sauce and Cheese:
   Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
   
5. Bake:
   Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
   
6. Serve:
   Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side if desired.

Notes

Make Ahead: You can assemble the enchiladas up to a day in advance and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if they're cold from the fridge.

Freezing: These enchiladas freeze well! Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before baking or bake straight from frozen, adding extra time as needed.

Variation: You can use store-bought rotisserie chicken or cook your own chicken breasts and shred them. If you like a spicier version, add some chopped jalapeños or use a spicier green enchilada sauce.