Imagine the aroma of warm tortillas enveloping a savory blend of green chili sauce and tender shredded chicken.
There’s something about Green Chili Enchiladas that feels both comforting and indulgent.
This easy-to-make dish brings simple ingredients together in a delicious transformation, as the cheese melts into bubbling perfection.
Perfect for a cozy dinner, it’s no wonder this recipe is a favorite. Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 Baking dish
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Measuring cup
- 1 Cheese grater
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup green chili sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced black olives (optional)
Cook & Prep Time
To efficiently manage your time while preparing Green Chili Enchiladas, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Review the recipe and gather all needed equipment and ingredients.
- Preheating and Initial Prep (5 minutes):
- Preheat the oven to 375°F (190°C).
- Chop onions and cilantro, shred cheese if not pre-shredded.
- Cooking the Filling (10 minutes):
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onions until translucent (about 3 minutes).
- Add shredded chicken, cumin, and garlic powder; mix well (2 minutes).
- Pour in the green chili sauce and stir until chicken is evenly coated (2 minutes).
- Preparing the Enchiladas (15 minutes):
- Combine sour cream and half of the shredded cheese in a mixing bowl (2 minutes).
- Warm corn tortillas in the microwave to make them pliable (1 minute).
- Fill each tortilla with the chicken mixture and roll tightly (6 minutes).
- Place rolled tortillas seam-side down in a baking dish (2 minutes).
- Pour the sour cream mixture over the enchiladas and sprinkle remaining cheese on top (4 minutes).
- Baking (25 minutes):
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Resting (10 minutes):
- Allow enchiladas to rest for 10 minutes before serving.
- Garnishing and Serving (5 minutes):
- Garnish with chopped cilantro and sliced black olives if desired.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Sauté chopped onions in the skillet until they become translucent.
Add shredded chicken, cumin, and garlic powder to the skillet; mix well.
Pour in the green chili sauce and stir until the chicken is evenly coated.
In a mixing bowl, combine sour cream and half of the shredded cheese.
Warm the corn tortillas in the microwave to make them pliable.
Fill each tortilla with the chicken mixture and roll tightly.
Place rolled tortillas seam-side down in a baking dish.
Pour the sour cream mixture over the enchiladas.
Sprinkle the remaining cheese on top.
Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
Allow enchiladas to rest for 10 minutes before serving.
Garnish with chopped cilantro and sliced black olives if desired.
Serving Tips
- Mexican Rice: A side of flavorful Mexican rice complements the enchiladas beautifully, absorbing the rich sauce.
- Refried Beans: Creamy refried beans add a hearty, protein-rich element to the meal.
- Guacamole: Fresh guacamole provides a creamy, cool contrast to the warm and spicy enchiladas.
- Pico de Gallo: A fresh and zesty pico de gallo adds a burst of freshness and acidity to balance the dish.
- Tortilla Chips: Serve with crunchy tortilla chips for added texture and a fun way to scoop up any extra sauce.
Storage
To store leftover Green Chili Enchiladas, place them in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven until warmed through for best results.
Freezing
To freeze green chili enchiladas, wrap individually in foil.
Place them in an airtight container, and freeze.
Thaw overnight in the fridge.
Bake at 375°F until heated.
Reheating
To reheat Green Chili Enchiladas, cover with foil and bake at 350°F (175°C) for 15-20 minutes.
Alternatively, microwave on medium heat for 2-3 minutes until warmed through.
Final Thoughts
Green Chili Enchiladas are a delightful blend of flavors and textures.
The combination of tender chicken, creamy sauce, and spicy green chilies creates a dish that’s both comforting and exciting.
With the option to adjust the spice level, this recipe can cater to a variety of taste preferences.
The resting time is essential as it allows the flavors to meld together beautifully.
Whether you’re sharing it with family or enjoying it solo, this dish is sure to become a favorite.
For an elevated experience, consider pairing it with a fresh salad or a side of Mexican rice.
Enjoy the culinary journey!
Frequently Asked Questions
Can I Use Flour Tortillas Instead of Corn?
You can swap flour tortillas for corn, creating a softer, pliable wrap. Their subtle, wheaty aroma complements the filling’s flavors. Remember, flour tortillas absorb more sauce, so make certain they’re generously coated to avoid dryness.
How Can I Make the Dish Vegetarian?
Swap the chicken for hearty black beans or sautéed mushrooms, adding depth and earthiness. Infuse the filling with a smoky cumin aroma, and watch the vibrant cheese bubble over, creating a tantalizingly creamy, vegetarian delight.
What Sides Pair Well With Enchiladas?
You’ll love pairing enchiladas with creamy guacamole, zesty lime-infused rice, or smoky charred corn salad. The vibrant flavors and contrasting textures create a delightful culinary harmony, elevating your dining experience to a festive Mexican feast. Enjoy!
Are There Gluten-Free Options for This Recipe?
You’ll easily make this dish gluten-free by using corn tortillas, already a key ingredient. Relish the earthy flavors and vibrant textures while ensuring every bite is safe for those avoiding gluten. Savor the delightful experience guilt-free.
How Do I Make the Enchiladas Less Spicy?
To make them less spicy, use mild green chili sauce and omit jalapeños. Balance flavors with creamy sour cream, rich cheddar, and sweet onions, creating a harmonious blend without overwhelming heat, ensuring a delightful, savory enchilada experience.
Green Chili Enchiladas
Equipment
- 1 Baking dish
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup
- 1 cheese grater
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup green chili sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced black olives optional
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onions in the skillet until they become translucent.
- Add shredded chicken, cumin, and garlic powder to the skillet; mix well.
- Pour in the green chili sauce and stir until the chicken is evenly coated.
- In a mixing bowl, combine sour cream and half of the shredded cheese.
- Warm the corn tortillas in the microwave to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour the sour cream mixture over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Allow enchiladas to rest for 10 minutes before serving.
- Garnish with chopped cilantro and sliced black olives if desired.
Notes
