Green Enchilada Recipe

There’s something magical about making a batch of Green Enchilada Recipe in the kitchen. I remember the first time I decided to whip them up for a family gathering. The aroma of spices wafting through the house drew everyone in, and the excitement was palpable. These enchiladas are not only a crowd-pleaser but also a personal favorite that takes me back to cozy family dinners. Each layer is infused with flavor, from the creamy filling to the vibrant sauce that binds it all together. If you’re looking to impress guests or simply indulge in some heartfelt cooking, this Green Enchilada Recipe is the way to go. It’s a perfect blend of tradition and flavor that warms the soul.

Main Ingredients for Green Enchilada Recipe

In this Green Enchilada Recipe, we use a beautiful array of ingredients that come together harmoniously. Each element plays a crucial role in building layers of flavor and richness. The star players include shredded chicken, Monterrey Jack cheese, and, of course, green enchilada sauce. This recipe showcases how these ingredients can transform into a comforting dish that is both satisfying and delicious.

• 128 oz. can mild green enchilada sauce – The backbone of this recipe, providing that essential zest and moisture.
• 1 1/2 cups shredded Monterrey Jack cheese – Adds creaminess and richness, melting beautifully on top.
• 12-14 quality corn tortillas – These are the perfect wrappers, holding all the delicious fillings together.
• Canola or vegetable oil – Used for frying the tortillas slightly, making them pliable and flavorful.
• 1/2 cup enchilada sauce – For layering and keeping the tortillas moist before baking.
• 1 cup sour cream or Greek yogurt – Brings a creamy texture and tang that balances the spices.
• 14 oz. can mild diced green chilies – These add just the right kick of flavor without overwhelming the dish.
• 1 tablespoon chili powder – Infuses warmth and depth into the filling.
• 1 teaspoon each of ground cumin, onion powder, garlic powder – These spices round out the flavor profile beautifully.
• 1/2 teaspoon each of smoked paprika, salt – Provides additional depth and seasoning.
• 1/4-1/2 teaspoon chipotle powder – Depending on your spice tolerance, this can add a lovely smokiness.
• 1/4 teaspoon pepper – Just a touch to enhance all the flavors.
• 3 1/2 cups shredded chicken – The hearty protein that makes this dish satisfying.
• 2 1/2 cups shredded Monterrey Jack cheese – More cheese means more deliciousness, especially when baked!

Green Enchilada Recipe Instructions

Ready to dive into the deliciousness? Making these enchiladas is an enjoyable process that results in a comforting dish everyone will love. Let’s walk through the steps together, ensuring you create the perfect Green Enchilada Recipe that will have everyone coming back for seconds.

1. In a large bowl, whisk together ½ cup of enchilada sauce, 1 cup of sour cream, the diced green chilies, and all the filling seasonings: chili powder, ground cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir this mixture well, then fold in the shredded chicken until combined. Finally, add in 2 ½ cups of shredded Monterrey Jack cheese and mix until evenly integrated. Set this aside.
2. Next, lightly spray a 9×13 baking dish with nonstick cooking spray. Pour ½ cup of enchilada sauce evenly over the bottom of the dish. This will keep your enchiladas moist as they bake.
3. Take some of the remaining enchilada sauce and pour it into a shallow dish or pie pan. This will be used for coating the tortillas later.
4. Add enough canola or vegetable oil to a cast iron or medium skillet to cover the bottom. Heat this over medium-high heat.
5. Working with one corn tortilla at a time, dip it into the heated oil and lightly fry for about 10 seconds on each side. You want it soft with a few bubbles but not browned or crispy. Once done, place the fried tortillas on a paper towel-lined plate, with paper towels in between each row to absorb excess oil. Repeat this process until you’ve cooked 12 to 14 tortillas.
6. Now, working with one tortilla at a time, dip it into the enchilada sauce in the shallow dish, coating it well. Place it on a cutting board and fill with a generous amount of the chicken mixture—about ⅓ cup should do. Roll up each tortilla tightly and place seam side down in the prepared baking dish. Repeat this process until all the tortillas are filled and placed in the dish.
7. Once all enchiladas are assembled, pour all remaining enchilada sauce over the top. Make sure to cover them well!
8. Sprinkle the remaining 1 ½ cups of shredded Monterrey Jack cheese on top of the enchiladas, making it nice and cheesy.
9. Preheat your oven to 350 degrees Fahrenheit. Bake the enchiladas for about 25 minutes, or until bubbly. For a golden finish, broil until the cheese is nicely browned.
10. Finally, remove the enchiladas from the oven and sprinkle with some chopped cilantro and any other desired toppings before serving. Enjoy!

Helpful Notes about Green Enchilada Recipe

As you embark on making this scrumptious dish, here are some helpful notes to keep in mind. These tips will enhance your experience and ensure your Green Enchilada Recipe turns out perfectly every time.

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze assembled enchiladas without baking. Just thaw in the fridge overnight and bake when ready.
• Pairing: Serve with a fresh salad or some Spanish rice for a complete meal.
• Customize: Feel free to add more vegetables like bell peppers or zucchini for additional nutrition.
• Serving: Top with sour cream, guacamole, or fresh salsa for added flavor.

Serving Ideas for Green Enchilada Recipe

Serving this Green Enchilada Recipe can be as exciting as making it! Here are some delicious serving ideas to enhance your meal:

• Fresh Salad: A light salad with avocado and tomatoes pairs beautifully, balancing the richness of the enchiladas.
• Spanish Rice: A side of fluffy Spanish rice adds a perfect companion to soak up the flavors.
• Guacamole: Creamy guacamole not only adds flavor but also a delightful texture contrast.
• Salsa: Fresh pico de gallo or a zesty salsa verde can brighten the dish.
• Beans: Refried beans or black beans provide a hearty addition and complement the meal well.
• Occasions: This dish is fantastic for casual dinners, family gatherings, or even festive occasions like Cinco de Mayo.
• Make it a Feast: Serve as part of a Mexican-themed dinner with enchiladas, tacos, and quesadillas for a fun spread.

FAQ

Conclusion

This Green Enchilada Recipe is special because it combines rich flavors, comforting textures, and an ease of preparation that everyone can appreciate. I encourage you to try making these enchiladas at home! You’ll find that they not only satisfy your taste buds but also bring a warm, inviting atmosphere to your dining table. Gather your loved ones, and enjoy this delightful dish together!

Green Enchilada Recipe

The ultimate comfort food, this Green Enchilada Recipe is packed with flavor and warmth. Featuring creamy Monterrey Jack cheese and savory shredded chicken, it's an easy weeknight dinner that everyone will love. Bake it to bubbly perfection tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 128 oz mild green enchilada sauce
• 1.5 cups shredded Monterrey Jack cheese
• 12-14 quality corn tortillas
• canola or vegetable oil
• 0.5 cups enchilada sauce
• 1 cups sour cream or Greek yogurt
• 14 oz mild diced green chilies
• 1 tablespoon chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp chipotle powder
• 0.25 tsp pepper
• 3.5 cups shredded chicken
• 2.5 cups shredded Monterrey Jack cheese

Equipment

• Cutting Board
• Skillet
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Baking Sheet

Method

 

1. In a large bowl, whisk together ½ cup of enchilada sauce, 1 cup of sour cream, the diced green chilies, and all the filling seasonings: chili powder, ground cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir this mixture well, then fold in the shredded chicken until combined. Finally, add in 2 ½ cups of shredded Monterrey Jack cheese and mix until evenly integrated. Set this aside.
2. Next, lightly spray a 9x13 baking dish with nonstick cooking spray. Pour ½ cup of enchilada sauce evenly over the bottom of the dish. This will keep your enchiladas moist as they bake.
3. Take some of the remaining enchilada sauce and pour it into a shallow dish or pie pan. This will be used for coating the tortillas later.
4. Add enough canola or vegetable oil to a cast iron or medium skillet to cover the bottom. Heat this over medium-high heat.
5. Working with one corn tortilla at a time, dip it into the heated oil and lightly fry for about 10 seconds on each side. You want it soft with a few bubbles but not browned or crispy. Once done, place the fried tortillas on a paper towel-lined plate, with paper towels in between each row to absorb excess oil. Repeat this process until you’ve cooked 12 to 14 tortillas.
6. Now, working with one tortilla at a time, dip it into the enchilada sauce in the shallow dish, coating it well. Place it on a cutting board and fill with a generous amount of the chicken mixture—about ⅓ cup should do. Roll up each tortilla tightly and place seam side down in the prepared baking dish. Repeat this process until all the tortillas are filled and placed in the dish.
7. Once all enchiladas are assembled, pour all remaining enchilada sauce over the top. Make sure to cover them well!
8. Sprinkle the remaining 1 ½ cups of shredded Monterrey Jack cheese on top of the enchiladas, making it nice and cheesy.
9. Preheat your oven to 350 degrees Fahrenheit. Bake the enchiladas for about 25 minutes, or until bubbly. For a golden finish, broil until the cheese is nicely browned.
10. Finally, remove the enchiladas from the oven and sprinkle with some chopped cilantro and any other desired toppings before serving. Enjoy!

Notes

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze assembled enchiladas without baking. Just thaw in the fridge overnight and bake when ready.
• Pairing: Serve with a fresh salad or some Spanish rice for a complete meal.
• Customize: Feel free to add more vegetables like bell peppers or zucchini for additional nutrition.
• Serving: Top with sour cream, guacamole, or fresh salsa for added flavor.

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