Green Chile Chicken Enchiladas

If you’re craving a comforting, savory meal with a hint of spice, these Green Chile Chicken Enchiladas are a perfect choice! Packed with shredded chicken, tangy green chiles, and topped with melty cheese, this enchilada recipe delivers Mexican-inspired flavors everyone will love. Plus, it’s easy to make, perfect for weeknight dinners or special occasions alike.

Why You’ll Love This Recipe

Green Chile Chicken Enchiladas are a delicious take on traditional enchiladas, with green chile enchilada sauce that adds a mild, smoky heat. This recipe can be adapted to suit your spice preference, and it’s a great way to use up leftover chicken or add any extra vegetables you have on hand!

Ingredients

For this easy recipe, you’ll need:

• 2 cups shredded cooked chicken (rotisserie chicken works great!)
• 1 cup green chile enchilada sauce (homemade or store-bought)
• 1/2 cup sour cream
• 1/2 cup diced green chiles (mild or hot, as desired)
• 8 small corn or flour tortillas
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1/4 cup chopped cilantro (for garnish)
• Salt and pepper (to taste)

Step-by-Step Instructions

this recipe

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish with cooking spray or a light coat of oil to prevent sticking.

Step 2: Prepare the Filling

1. In a large bowl, mix shredded chicken, 1/2 cup of the green chile enchilada sauce, sour cream, and diced green chiles.
2. Season with salt and pepper as desired. Stir until all ingredients are combined.

Step 3: Assemble the Enchiladas

1. Lay a tortilla flat and place a generous spoonful of the chicken mixture in the center. Roll the tortilla up and place it seam-side down in the prepared baking dish.
2. Repeat with the remaining tortillas and chicken filling, lining them up side by side in the dish.

Step 4: Top with Sauce and Cheese

1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
2. Sprinkle shredded cheese generously over the top.

Step 5: Bake

1. Cover the baking dish with foil and bake for 20 minutes.
2. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 6: Garnish and Serve

1. Once baked, sprinkle chopped cilantro on top for a fresh, vibrant finish.
2. Serve your Green Chile Chicken Enchiladas hot with additional sour cream, avocado slices, or a squeeze of lime.

Tips for the Best Green Chile Chicken Enchiladas

1. Add a Kick: For a spicier enchilada, use hot green chiles or add chopped jalapeños to the filling.
2. Use Leftover Chicken: This recipe works wonderfully with leftover rotisserie chicken, saving both time and effort.
3. Experiment with Cheeses: While cheddar and Monterey Jack are classic, try adding a touch of crumbled queso fresco for extra authenticity.

Frequently Asked Questions

Can I Make Green Chile Chicken Enchiladas Ahead of Time?

Yes, absolutely! You can assemble these enchiladas, cover them with foil, and refrigerate for up to 24 hours before baking. When ready, bake as directed.

What’s the Best Way to Store Leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I Freeze Green Chile Chicken Enchiladas?

Yes, these enchiladas freeze well! Wrap the baking dish tightly with plastic wrap and foil before freezing for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as usual.

Serving Suggestions

Pair these Green Chile Chicken Enchiladas with classic Mexican sides for a complete meal:

• Spanish rice or Mexican rice
• Black beans or pinto beans
• Mexican corn salad
• Fresh salsa, guacamole, or pico de gallo on the side

Final Thoughts

These Green Chile Chicken Enchiladas are the ultimate comfort food, combining spicy, cheesy, and savory flavors in every bite. Perfect for a family dinner or a gathering with friends, this easy-to-make recipe is sure to be a hit. Enjoy this Mexican classic that’s simple to prepare and endlessly customizable!

Serving and Storage Tips for Green Chile Chicken Enchiladas

Serving Tips

1. Garnish for Extra Flavor: Add a dollop of sour cream, a sprinkle of chopped green onions, or thin avocado slices on top of the enchiladas before serving. A squeeze of fresh lime juice also enhances the flavors beautifully.
2. Serve with Sides: Complement the enchiladas with sides like Spanish rice, refried beans, or a fresh salad. For a refreshing twist, serve with a side of tangy mango salsa or corn salsa.
3. Family-Style or Individual Servings: For a casual meal, let guests serve themselves from the baking dish. For more formal settings, plate each enchilada individually and garnish each one.

Storage Tips

1. Refrigerating Leftovers: Allow the enchiladas to cool to room temperature, then store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
2. Freezing for Longer Storage: For a freezer-friendly option, wrap individual portions in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 3 months. This method allows you to thaw only the portions you need.
3. Reheating Enchiladas:

• In the Oven: Preheat the oven to 350°F (175°C), place the enchiladas in a baking dish, cover with foil, and bake for 20-25 minutes, or until heated through.
• In the Microwave: For a faster option, reheat individual portions in the microwave on medium power for about 1-2 minutes.

1. Can I make these enchiladas with flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer! Corn tortillas are more traditional for enchiladas, but flour tortillas offer a softer texture. Keep in mind that flour tortillas may become softer and slightly chewy after baking, so adjust to your preference.

2. How can I make this dish vegetarian?

To make vegetarian green chile enchiladas, swap the shredded chicken with black beans, pinto beans, or sautéed veggies like bell peppers, onions, and zucchini. You can also add crumbled tofu or cooked rice for extra substance.

3. What’s the best way to keep my enchiladas from getting soggy?

To prevent soggy enchiladas, try lightly warming or frying the tortillas in a hot pan with a bit of oil before filling them. This step helps create a barrier that keeps the tortillas from soaking up too much sauce.

4. Can I use red enchilada sauce instead of green?

Absolutely! Red enchilada sauce will give a different, richer flavor to the dish, but it works well with the chicken filling. If you prefer the flavors of red sauce, feel free to make the swap – the recipe will still be delicious.

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