Description of this recipe: This Green Chile Chicken Enchiladas recipe delivers a comforting, cheesy, and flavor-packed meal that’s perfect for family dinners or casual gatherings. Tender shredded chicken is combined with a creamy, spicy filling and wrapped in soft corn tortillas, all smothered in a vibrant green chile sauce and a generous layer of melted cheese. These enchiladas strike the perfect balance between heat and creamy coolness, offering a satisfying and delicious experience.
Why you will love this recipe: These enchiladas are incredibly easy to make, utilizing readily available ingredients and simple cooking techniques. The combination of creamy textures, savory chicken, and the distinctive kick of green chiles creates an irresistible flavor profile. They’re customizable to your spice preference and dietary needs, making them a versatile dish for any occasion. They’re also great for meal prepping; you can assemble them ahead of time and bake them when ready, or enjoy leftovers for lunch the next day. Plus, who can resist the gooey, cheesy goodness of a perfectly baked enchilada?
Ingredients:
| Ingredient | Amount |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Olive oil | 1 tablespoon |
| Onion (diced) | 1/2 medium |
| Garlic (minced) | 4 cloves |
| Diced green chiles | 1 (7-ounce) can |
| Green chile enchilada sauce | 1 (14-ounce) can |
| Sour cream | 1/2 cup (divided) |
| Cream cheese (softened) | 6 ounces |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Pepper jack cheese (shredded) | 3 cups (divided) |
| Corn tortillas | 10 |
Preparation:
Step 1: Preheat and Prep
Begin by preheating your oven to 375°F (190°C). While the oven is heating, take a 9×13-inch baking dish and lightly grease it with cooking spray. This prevents the enchiladas from sticking to the bottom and makes for easy cleanup. Having this done at the start streamlines the entire process.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for approximately 3-5 minutes, until the onion becomes softened and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste. Remove the skillet from the heat and set aside. These aromatics will form the base of our delicious filling.
Step 3: Prepare the Creamy Chicken Filling
In a large bowl, whisk together ½ cup of the green chile enchilada sauce and ¼ cup of sour cream until smooth. This mixture creates a creamy base for the filling, adding both moisture and flavor. Add the shredded cooked chicken, the sautéed onion and garlic mixture, softened cream cheese, diced green chiles, ground cumin, salt, and black pepper. Mix until all the ingredients are well combined. Lastly, add 1½ cups of the shredded pepper jack cheese to the bowl and mix everything until evenly incorporated. The cream cheese adds richness, while the green chiles provide a lovely heat, and the cheese binds it all together. Taste the filling and adjust seasonings if needed.
Step 4: Create the Sauce
In a separate bowl, whisk together the remaining green chile enchilada sauce with the remaining ¼ cup of sour cream. This creates a luscious sauce to pour over the enchiladas, adding another layer of creamy texture and a vibrant green chile flavor. Set aside.
Step 5: Warm the Tortillas
To prevent the corn tortillas from cracking when you roll them, you’ll need to soften them. Place the tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30-45 seconds, or until they become pliable. Alternatively, you can heat them individually on a dry skillet for a few seconds per side.
Step 6: Assemble the Enchiladas
Now it’s time to assemble the enchiladas. Spoon about ½ cup of the chicken mixture into the center of each warmed tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Continue until all the filling is used, arranging the enchiladas snugly in the dish.
Step 7: Top and Bake
Once all the enchiladas are arranged in the baking dish, evenly pour the sauce mixture over them. Sprinkle the remaining shredded pepper jack cheese on top, ensuring that the enchiladas are generously covered. Bake uncovered for 30-35 minutes, or until the enchiladas are hot and bubbly, the cheese is melted and golden brown, and the sauce is slightly thickened.
COOKING Rating: Intermediate
Serving Suggestions:
Serve these Green Chile Chicken Enchiladas hot, straight from the oven. They are delicious on their own, but you can also serve them with a variety of accompaniments. Consider serving with a side of Mexican rice, refried beans, a dollop of sour cream or guacamole, or a fresh salsa or pico de gallo. A simple green salad also complements the richness of the enchiladas. For a festive touch, garnish with chopped cilantro or sliced green onions.
Tips:
- Spice Level: Adjust the amount of green chiles to your liking. If you prefer a milder flavor, use mild green chiles or reduce the amount. For a spicier kick, use hot green chiles or add a pinch of cayenne pepper to the filling.
- Chicken: You can use leftover rotisserie chicken, shredded chicken breasts, or even ground chicken in this recipe. If using raw chicken, make sure it’s fully cooked before adding it to the filling.
- Cheese: Feel free to experiment with different types of cheese. Monterey Jack, cheddar, or a Mexican cheese blend would all work well in this recipe.
- Make-Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes
Nutritional Information: (Estimated, per serving)
Calories: 450 Protein: 30g Sodium: 800mg
Conclusion:
These Green Chile Chicken Enchiladas are a guaranteed crowd-pleaser. The combination of creamy, spicy, and cheesy flavors, along with the easy preparation, makes this recipe a go-to for weeknight dinners and special occasions. Whether you’re a seasoned cook or a beginner in the kitchen, you can confidently create this delicious and satisfying meal. Enjoy!
5 Questions and Answers About This Recipe:
Q1: Can I make these enchiladas with flour tortillas instead of corn tortillas?
A: While traditionally enchiladas are made with corn tortillas, you can certainly use flour tortillas if you prefer. Keep in mind that flour tortillas are more delicate and may become soggy more easily. If using flour tortillas, you may want to reduce the amount of sauce slightly to prevent them from becoming too soft.
Q2: Can I freeze these enchiladas?
A: Yes, these enchiladas freeze well. To freeze, assemble the enchiladas in a freezer-safe dish but do not bake. Cover tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Bake as directed, adding an extra 10-15 minutes to the baking time.
Q3: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the chicken and substitute it with black beans, pinto beans, or a combination of vegetables such as corn, zucchini, and bell peppers. You may also want to add a bit of vegetable broth to the filling to keep it moist.
Q4: My enchiladas are getting too brown on top. What should I do?
A: If your enchiladas are browning too quickly, cover the baking dish with aluminum foil for the last 10-15 minutes of baking. This will prevent the cheese from burning while allowing the enchiladas to heat through.
Q5: Can I use a different type of green chile sauce?
A: Yes, you can definitely use a different type of green chile sauce. Look for a high-quality green chile sauce that suits your taste preferences. You can also make your own green chile sauce from scratch if you’re feeling ambitious! Just be sure to adjust the amount of sauce used based on the intensity of the flavor.
