Picture the aroma of warm, bubbling cheese and fragrant spices filling your kitchen as you prepare these Green Chili Chicken Enchiladas.
This simple yet satisfying dish offers the perfect balance of creamy and zesty flavors, making it a beloved comfort food.
As the tortillas soak up the rich sauce and transform in the oven, you’re left with a delightful, golden masterpiece.
Let’s bring this dish to life and indulge in its savory goodness.
Kitchen Tools Required
- 1 baking dish
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 knife
- 1 grater
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green chili sauce
- 2 cups shredded cheese, divided
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Chili Chicken Enchiladas, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Read through the recipe and instructions to familiarize yourself with the process.
- Gather all ingredients and equipment needed for the recipe.
- Prep Work (15 minutes):
- Shred 2 cups of cooked chicken.
- Chop 1/4 cup cilantro.
- Measure out all spices (1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper).
- Measure 1 cup green chili sauce, 1/2 cup sour cream, and 2 cups of shredded cheese (divide into two portions).
- Lightly grease the baking dish with olive oil.
- Warm the tortillas in the microwave for 20 seconds.
- Cooking Time (30 minutes):
- 0-5 minutes: Preheat the oven to 350°F (175°C). Meanwhile, heat olive oil in a skillet over medium heat.
- 5-7 minutes: Add the shredded chicken to the skillet and stir in cumin, garlic powder, salt, and pepper. Cook for 2 minutes.
- 7-10 minutes: In a mixing bowl, combine green chili sauce and sour cream until smooth. Add half of the sauce mixture to the chicken, stirring until well coated.
- 10-15 minutes: Fill each tortilla with the chicken mixture and roll tightly. Place the rolled tortillas seam-side down in the greased baking dish.
- 15-17 minutes: Pour the remaining sauce over the enchiladas and top with the remaining shredded cheese.
- 17-37 minutes: Bake in the oven for 20 minutes, or until the cheese is bubbly and golden.
- Resting Time (10 minutes):
- Remove the enchiladas from the oven and let them rest for 10 minutes to allow the flavors to meld.
- Garnishing and Serving (2 minutes):
- Garnish with chopped cilantro before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a skillet over medium heat and add the shredded chicken.
Stir in cumin, garlic powder, salt, and pepper, cooking for 2 minutes.
In a mixing bowl, combine green chili sauce and sour cream until smooth.
Add half of the sauce mixture to the chicken and stir until well coated.
Lightly grease the baking dish with olive oil.
Warm the tortillas in the microwave for 20 seconds to make them pliable.
Fill each tortilla with the chicken mixture and roll tightly.
Place the rolled tortillas seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas.
Top with the remaining shredded cheese.
Bake in the oven for 20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let rest for 10 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Mexican Rice: A flavorful side that complements the spicy and creamy enchiladas perfectly with its savory and mild taste.
- Black Beans: These add a rich, earthy flavor and extra protein to the meal, balancing the dish with their hearty texture.
- Guacamole: Creamy and invigorating, guacamole brings a cool contrast to the warm, cheesy enchiladas.
- Pico de Gallo: A fresh and zesty salsa adds a burst of flavor and a bit of crunch to each bite of enchilada.
- Corn Salad: A sweet and tangy corn salad with lime and cilantro pairs well with the enchiladas, adding a light and invigorating element to the meal.
Storage
To store leftover Green Chili Chicken Enchiladas, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze individual portions.
Reheat thoroughly before serving.
Freezing
To freeze Green Chili Chicken Enchiladas, wrap them tightly in foil or plastic wrap.
Then, place them in a freezer-safe container.
Label with the date.
Consume within three months for best quality.
Reheating
To reheat Green Chili Chicken Enchiladas, cover them with foil and bake at 350°F (175°C) for 15-20 minutes.
Alternatively, microwave individual portions until heated thoroughly.
Final Thoughts
Green Chili Chicken Enchiladas are a delightful and flavorful dish that captures the essence of Mexican cuisine.
The combination of tender chicken, creamy sauce, and melted cheese wrapped in soft corn tortillas creates a comforting and satisfying meal.
This recipe is perfect for both casual family dinners and special occasions.
The use of green chili sauce adds a tangy and mildly spicy note that balances well with the richness of the cheese and sour cream.
Feel free to customize the dish by adjusting the spice level or experimenting with different cheese blends.
For a complete meal, consider serving the enchiladas with a side of rice and beans or a fresh salad.
Enjoy the process of making this dish, and savor the delicious results.
Frequently Asked Questions
Can I Use Flour Tortillas Instead of Corn Tortillas?
You can definitely swap corn tortillas for flour ones. Just remember, flour tortillas might be softer, so they could soak up more sauce, making them a bit heavier. Adjust cooking time slightly if necessary for perfect results.
What Type of Cheese Works Best for This Recipe?
You’ll want a cheese that melts beautifully, like Monterey Jack or a mild cheddar. They add creaminess and enhance flavors. For a twist, try a Mexican cheese blend; it brings a delightful, authentic touch to your dish.
How Can I Make This Dish Vegetarian?
Swap the chicken for roasted veggies like zucchini and bell peppers. Use vegetable broth in place of any chicken stock. Add black beans for protein. Verify your green chili sauce is vegetarian to keep it authentic.
Is There a Substitute for Green Chili Sauce?
You can substitute green chili sauce with salsa verde or a mix of roasted green peppers and tomatillos blended with spices. This gives a similar tangy flavor profile, keeping the dish deliciously vibrant and mouthwatering.
Can I Prepare the Enchiladas Ahead of Time?
You can prepare the enchiladas ahead of time by assembling them, then covering and refrigerating. When you’re ready to bake, just pop them in the oven. This makes dinner prep smooth and stress-free!
Green Chili Chicken Enchiladas
Equipment
- 1 Baking dish
- 1 Skillet
- 1 Mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
- 1 Grater
Ingredients
- 2 cups cooked chicken shredded
- 1 cup green chili sauce
- 2 cups shredded cheese divided
- 1/2 cup sour cream
- 1/4 cup cilantro chopped
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat and add the shredded chicken.
- Stir in cumin, garlic powder, salt, and pepper, cooking for 2 minutes.
- In a mixing bowl, combine green chili sauce and sour cream until smooth.
- Add half of the sauce mixture to the chicken and stir until well coated.
- Lightly grease the baking dish with olive oil.
- Warm the tortillas in the microwave for 20 seconds to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas.
- Top with the remaining shredded cheese.
- Bake in the oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let rest for 10 minutes.
- Garnish with chopped cilantro before serving.
Notes
