Green Chile Enchiladas with Chicken

There’s something magical about Green Chile Enchiladas with Chicken. I can still remember the first time I had them at a friend’s gathering. The aroma was intoxicating, with spices dancing in the air, and I could hardly wait to indulge. As the enchiladas were served, I caught a glimpse of the melted cheese bubbling on top, and that first bite was nothing short of heavenly. The combination of tender chicken, fresh ingredients, and that creamy green chile sauce creates an explosion of flavor in every mouthful. I knew then that I had to recreate this dish in my own kitchen.

Since that memorable day, Green Chile Enchiladas with Chicken has become a staple in my home. Whether it’s a cozy weeknight dinner or a festive occasion, these enchiladas bring warmth and joy to the table. Every time I prepare them, my family gathers around, and we share stories, laughter, and, of course, second helpings! It’s a reminder of how food can bring people together, turning a simple meal into a cherished memory.

What I adore most about these enchiladas is their versatility. You can customize the fillings or even switch up the toppings based on what’s in season. The rich flavors and comforting textures make them a beloved choice for anyone who tries them. So, next time you’re looking for a dish that brings a smile and fills the belly, look no further than Green Chile Enchiladas with Chicken! I promise, they won’t disappoint.

What You Need for Green Chile Enchiladas with Chicken

Gathering the right ingredients is crucial for creating mouthwatering Green Chile Enchiladas with Chicken. Each component adds its unique flavor and texture, working in harmony to deliver an unforgettable dish. From the tender chicken to the creamy sauce, these ingredients play a vital role in crafting the perfect enchilada.

• 4 cups shredded or chopped chicken: The star of the dish, providing a satisfying and protein-packed filling.
• 3 cups shredded Monterrey Jack cheese, divided: For that gooey, melty goodness.
• 8-10 medium flour tortillas or 10-12 quality corn tortillas: The perfect vessel for holding all the delicious filling.
• 2 tablespoons unsalted butter: Adds richness to the sauce.
• 2 tablespoons olive oil: For sautéing the onion and enhancing flavor.
• 1/2 cup chopped onion: Provides a sweet, aromatic base for the sauce.
• 4 garlic cloves, minced: Elevates the flavor profile with its aromatic qualities.
• 1/4 cup all-purpose flour: For thickening the sauce.
• 2 cups low sodium chicken broth: Keeps the sauce flavorful without being overly salty.
• 1 cup homemade salsa verde (or store-bought): Adds a fresh, zesty kick.
• 14 oz. can mild diced green chilies, not drained: Brings a subtle heat and depth of flavor.
• 1 teaspoon EACH ground cumin, chicken bouillon: Enhances the overall flavor with warm spices.
• 1/2 teaspoon salt: To taste.
• 1/4 teaspoon cayenne pepper: Adds a hint of heat.
• 1 cup sour cream: For creaminess and tanginess in the sauce.
• Tomatoes: Fresh toppings for a burst of color and flavor.
• Avocados: Creamy, delicious additions that pair perfectly.
• cilantro: A fresh garnish that brightens up the dish.
• chips: Perfect for serving alongside the enchiladas.
• freshly squeezed lime: Adds a refreshing citrus touch.
• hot sauce: For those who like an extra kick!

Step by Step Guide for Green Chile Enchiladas with Chicken

Creating Green Chile Enchiladas with Chicken can be a fun and rewarding experience! With just a few steps, you’ll have a delicious meal ready to enjoy. Gather your ingredients, and let’s dive into the process together.

1. Preheat your oven to 350 degrees F. This initial step is crucial as it ensures your enchiladas will bake evenly and become perfectly golden brown.
2. If you’re using corn tortillas, I recommend a quick flash-fry to soften them. Add enough canola or vegetable oil to a cast iron skillet to cover the bottom, and heat it over medium-high. Once it’s hot, carefully add a tortilla and fry for about 10 seconds on each side until it’s soft but not brown or crisp. Line the finished tortillas on a paper towel-lined plate to absorb the excess oil.
3. For the Green Chile Sour Cream Sauce, melt the butter in olive oil over medium heat in a large saucepan. Once melted, add the chopped onion and sauté for about three minutes until fragrant and translucent.
4. Next, sprinkle in the flour and minced garlic, stirring well for about two minutes until it thickens. This forms the base of your sauce, giving it a creamy texture.
5. Now, reduce the heat to low and slowly whisk in the chicken broth, followed by the salsa verde, green chilies, chicken bouillon, and spices. Bring to a gentle boil, then reduce to a simmer until thickened, stirring occasionally. Remove from heat and stir in the sour cream.
6. In a large bowl, add the shredded chicken and stir in one cup of the Green Chile Sour Cream Sauce along with two cups of cheese. This mixture will be the delicious filling for your enchiladas.
7. Now, it’s time to assemble! Spread half a cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish to create a thin layer.
8. Take a tortilla and place about half a cup of the chicken filling in the center. Roll it up tightly and place it seam side down in the baking dish. Repeat this process until all tortillas are filled and lined up in the dish.
9. Pour the remaining Green Chile Sour Cream Sauce over all the enchiladas, ensuring every inch is covered. Sprinkle the remaining cheese on top, creating a layer of melty goodness.
10. Finally, bake the enchiladas uncovered in the preheated oven for 30 to 35 minutes, or until the cheese is completely melted and the center is hot. If you like a crispy top, broil for a few minutes until golden brown. Serve with your favorite garnishes like fresh tomatoes, avocados, and cilantro.

Things Worth Knowing

Expert Tips about Green Chile Enchiladas with Chicken

To ensure the best outcome for your Green Chile Enchiladas with Chicken, here are some expert tips to keep in mind:

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: These enchiladas freeze wonderfully! Prepare the dish, cover it well, and store it in the freezer for up to three months. Thaw in the refrigerator overnight before baking.
• Pairing: Consider serving these enchiladas with a refreshing side salad, black beans, or Mexican rice to create a complete meal.
• Garnish Smart: Don’t forget to top your enchiladas with fresh ingredients like diced tomatoes, avocado slices, or a drizzle of extra sour cream to add a layer of freshness.
• Experiment: Feel free to switch up the filling by adding ingredients like roasted vegetables, or different types of cheese for variety. Each variation can add a delightful twist!

Serving Suggestions

When it comes to serving Green Chile Enchiladas with Chicken, I love to make the meal feel special. Here are some ideas to elevate your dining experience:

• Pair with Sides: Serve with a side of Mexican rice or refried beans for a full meal. The flavors complement each other beautifully.
• Fresh Salads: A refreshing garden salad or a tangy slaw can balance the richness of the enchiladas.
• Perfect for Gatherings: These enchiladas are ideal for potlucks or family gatherings. They can easily be made in large batches, allowing everyone to enjoy.
• Occasions: Enjoy these enchiladas on special occasions like birthdays or holidays, as they add a festive touch to any dinner table.
• Leftover Creativity: If you have leftovers, consider using them as a filling for burritos or quesadillas for a quick lunch the next day.

FAQ

Conclusion

Overall, Green Chile Enchiladas with Chicken are a delightful dish that brings a taste of comfort and warmth to your table. With their creamy, flavorful filling and gooey cheese, they are sure to please everyone. I encourage you to give this recipe a try—whether for a family dinner or a special occasion, it will surely impress and satisfy. Don’t wait too long to indulge in this flavorful treat!

Green Chile Enchiladas with Chicken

The ultimate comfort food, Green Chile Enchiladas with Chicken combine tender chicken, creamy green chile sauce, and melted cheese wrapped in soft tortillas. This easy weeknight dinner is packed with flavor and perfect for any occasion. Try it tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups shredded or chopped chicken
• 3 cups shredded Monterrey Jack cheese divided
• 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion may sub 1 teaspoon onion powder
• 4 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup homemade salsa verde (or store-bought – I like mild Herdez)
• 14 oz. can mild diced green chilies not drained
• 1 teaspoon ground cumin EACH
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• tomatoes
• avocados
• cilantro
• chips
• freshly squeezed lime
• hot sauce

Equipment

• Cutting Board
• Baking Sheet
• Large Pot
• Skillet
• Whisk
• Oven
• Saucepan
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees F. This initial step is crucial as it ensures your enchiladas will bake evenly and become perfectly golden brown.
2. If you're using corn tortillas, I recommend a quick flash-fry to soften them. Add enough canola or vegetable oil to a cast iron skillet to cover the bottom, and heat it over medium-high. Once it's hot, carefully add a tortilla and fry for about 10 seconds on each side until it’s soft but not brown or crisp. Line the finished tortillas on a paper towel-lined plate to absorb the excess oil.
3. For the Green Chile Sour Cream Sauce, melt the butter in olive oil over medium heat in a large saucepan. Once melted, add the chopped onion and sauté for about three minutes until fragrant and translucent.
4. Next, sprinkle in the flour and minced garlic, stirring well for about two minutes until it thickens. This forms the base of your sauce, giving it a creamy texture.
5. Now, reduce the heat to low and slowly whisk in the chicken broth, followed by the salsa verde, green chilies, chicken bouillon, and spices. Bring to a gentle boil, then reduce to a simmer until thickened, stirring occasionally. Remove from heat and stir in the sour cream.
6. In a large bowl, add the shredded chicken and stir in one cup of the Green Chile Sour Cream Sauce along with two cups of cheese. This mixture will be the delicious filling for your enchiladas.
7. Now, it's time to assemble! Spread half a cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish to create a thin layer.
8. Take a tortilla and place about half a cup of the chicken filling in the center. Roll it up tightly and place it seam side down in the baking dish. Repeat this process until all tortillas are filled and lined up in the dish.
9. Pour the remaining Green Chile Sour Cream Sauce over all the enchiladas, ensuring every inch is covered. Sprinkle the remaining cheese on top, creating a layer of melty goodness.
10. Finally, bake the enchiladas uncovered in the preheated oven for 30 to 35 minutes, or until the cheese is completely melted and the center is hot. If you like a crispy top, broil for a few minutes until golden brown. Serve with your favorite garnishes like fresh tomatoes, avocados, and cilantro.

Notes

• Tip 1: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
• Tip 2: Add 1 pound of chicken breasts pounded thin (2-3 breasts) and cook for 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 ½ cups of chicken broth.
• Tip 3: Cover and reduce heat to medium and simmer for 10 minutes, then flip chicken over and continue to cook for 5-10 minutes or until chicken is cooked through and tender enough to shred.
• Tip 4: Remove chicken from skillet and let rest for 5 minutes before shredding (or dicing if preferred).

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