Green Chili Chicken Enchiladas
There’s something incredibly comforting about a warm plate of Green Chili Chicken Enchiladas. This dish not only fills your kitchen with mouthwatering aromas but also brings a smile to your face with every bite. The combination of shredded chicken, zesty green chilies, and melted cheese enveloped in soft corn tortillas and smothered in rich enchilada sauce creates a flavor explosion that’s hard to resist. Whether you’re serving these for a family dinner or a casual gathering with friends, they are sure to impress!
Why This Green Chili Chicken Enchiladas Stands Out
What sets this recipe apart is its simplicity and the depth of flavor from the green chiles and cheese. Unlike traditional enchiladas that can be heavy, this version offers a lighter yet satisfying option. The use of shredded cooked chicken simplifies the prep work, making it ideal for weeknight meals. Additionally, the creamy sour cream adds a delightful richness that complements the spiciness of the green chilies perfectly. It’s a well-rounded dish that caters to both flavor enthusiasts and those seeking comfort food.
What We’re Using
To create these delicious Green Chili Chicken Enchiladas, gather the following ingredients:
- 2 cups shredded cooked chicken
- 2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
- 1 (4-ounce) can chopped green chiles
- Garlic salt and pepper to taste
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- 8 (6-inch) corn tortillas
- 1 cup sour cream
Setup & Equipment
Before diving into the cooking process, make sure you have the following equipment ready:
- Large mixing bowl – for combining the chicken, cheese, and chiles.
- 9×13 inch baking dish – to assemble and bake the enchiladas.
- Skillet – for warming the tortillas.
- Wooden spoon – for mixing and spreading ingredients.
- Oven – preheated to 350°F for baking.
Green Chili Chicken Enchiladas: Step-by-Step Guide
Step 1: Prepare the Filling
In a large mixing bowl, combine the shredded cooked chicken, one cup of shredded cheese, the can of chopped green chiles, garlic salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Step 2: Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
Step 3: Assemble the Enchiladas
Spread a small amount of the enchilada sauce on the bottom of your baking dish to prevent sticking. Take a warm tortilla, spoon a generous amount of the chicken mixture into the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all tortillas are filled and placed in the dish.
Step 4: Top with Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is generously coated. Sprinkle the remaining cup of shredded cheese on top of the sauce.
Step 5: Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Step 6: Serve
Once out of the oven, let the enchiladas sit for a few minutes. Serve hot, topped with dollops of sour cream and any additional toppings you desire, such as fresh cilantro or sliced jalapeños.
Seasonal Flavor Boosts
To elevate your Green Chili Chicken Enchiladas, consider adding one or more of the following seasonal boosts:
- Fresh cilantro – Adds a burst of freshness and flavor.
- Avocado slices – Creamy texture complements the spiciness.
- Chopped green onions – A slight crunch and mild onion flavor enhance the dish.
- Black olives – Adds a briny taste that balances the richness.
Behind the Recipe
This recipe for Green Chili Chicken Enchiladas is inspired by traditional Mexican cuisine, where enchiladas have been enjoyed for centuries. The use of green chiles not only provides a delightful heat but also adds complexity to the flavor profile. The combination of chicken and cheese wrapped in tortillas is a classic comfort food that resonates with many cultures. This version is designed to be straightforward, allowing home cooks of all skill levels to create a delicious meal without fuss.
Refrigerate, Freeze, Reheat
If you find yourself with leftovers (which is unlikely, but possible!), here’s how to store and enjoy them later:
You can refrigerate leftover enchiladas in an airtight container for up to 3 days. To reheat, simply place them in the oven at 350°F until warmed through.
If you want to freeze them, wrap the unbaked enchiladas tightly in plastic wrap and then foil before placing them in the freezer. They can be frozen for up to 2 months. When ready to bake, remove from the freezer and let them thaw in the refrigerator overnight before baking as directed.
Ask the Chef
Can I use a different type of cheese?
Absolutely! While Colby Jack and Mexican blend cheese work beautifully, feel free to experiment with other varieties such as Monterey Jack, cheddar, or a vegan cheese alternative if you’re looking for a dairy-free option.
Is there a vegetarian option for these enchiladas?
Yes! You can easily swap the chicken for a mixture of sautéed bell peppers, onions, and black beans for a delicious vegetarian version. Just make sure to season well to enhance the flavors.
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance. Assemble them in the baking dish, cover, and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if they go into the oven cold.
What can I serve with these enchiladas?
These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh garden salad. You can also serve them with tortilla chips and salsa for a complete fiesta experience!
Final Bite
Green Chili Chicken Enchiladas are the perfect dish to bring warmth and flavor to your table. With a delightful blend of spices and textures, they promise to satisfy your cravings while being simple enough for a weeknight dinner. The combination of tender chicken, creamy cheese, and zesty green chiles all wrapped in a soft tortilla creates a meal that everyone will love. So gather your ingredients, roll up your sleeves, and get ready to enjoy a comforting plate of enchiladas that will soon become a cherished favorite in your home. Enjoy the process, savor each bite, and share the love of good food!
Green Chili Chicken Enchiladas
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded cooked chicken, one cup of shredded cheese, the can of chopped green chiles, garlic salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
- Spread a small amount of the enchilada sauce on the bottom of your baking dish to prevent sticking. Take a warm tortilla, spoon a generous amount of the chicken mixture into the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all tortillas are filled and placed in the dish.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is generously coated. Sprinkle the remaining cup of shredded cheese on top of the sauce.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Once out of the oven, let the enchiladas sit for a few minutes. Serve hot, topped with dollops of sour cream and any additional toppings you desire, such as fresh cilantro or sliced jalapeños.
Notes
- Leftovers can be stored in an airtight container for up to 3 days.
- You can freeze unbaked enchiladas for up to 2 months.
- Add fresh cilantro or avocado slices for extra flavor.
