green chili chicken enchilada recipe

Written ByJenny Smyth Posted on
green chili chicken enchilada recipe
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The Best green chili chicken enchilada recipe

I’m so excited to share this green chili chicken enchilada recipe with you all. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make meals that my family will love. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re planning a family gathering or just need a quick and healthy meal option, this recipe is sure to please. The combination of tender chicken, flavorful green chili, and creamy cheese is absolute perfection. And the best part?

It’s incredibly easy to make, even on a busy weeknight. Just brown some chicken, cook up some green chili, and assemble the enchiladas – it’s that simple! My kids love helping me in the kitchen, and they’re always eager to assist with this recipe.

They love the process of assembling the enchiladas, and they can’t get enough of the gooey cheese on top. As for me, I love how this recipe brings everyone together. It’s a true family favorite that never fails to impress.

And let’s not forget about the health benefits – this recipe is packed with protein, fiber, and vitamins from the chicken and green chili. Plus, it’s relatively low in calories compared to other enchilada recipes I’ve tried. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

4.5 from 770 votes

Green Chili Chicken Enchiladas are a delicious Mexican-inspired dish featuring tender chicken in a spicy green chili sauce. The enchiladas are topped with melted cheese and served with a side of sour cream.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp chili powder

For the Sauce

2 cups green enchilada sauce
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tbsp olive oil
1 tsp ground cumin
1 tsp salt

For the Enchiladas

8 small flour tortillas
2 cups shredded Mexican cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large skillet, heat 1 tbsp olive oil over medium heat.
3Add the chicken breasts, season with cumin, paprika, and chili powder.
4Cook until the chicken is no longer pink in the middle and the juices run clear, about 6-7 minutes per side.
5Remove the chicken from the skillet and set aside to cool.
6Once cooled, shred the chicken using two forks.
7In the same skillet, add 1 tbsp olive oil over medium heat.
8Add the diced onion, minced garlic, and jalapeño.
9Cook until the onions are translucent and the garlic is fragrant.
10Stir in the green enchilada sauce, cumin, and salt.
11Simmer for 5 minutes, until the sauce has thickened slightly.
12Spread a thin layer of the green chili sauce in the bottom of a 9×13-inch baking dish.
13Warm the flour tortillas in a dry skillet over medium heat for about 10 seconds on each side.
14Place a spoonful of shredded chicken down the center of each tortilla.
15Roll up tightly and place seam-side down in the baking dish.
16Pour the remaining sauce over the enchiladas, ensuring they are well coated.
17Sprinkle the shredded Mexican cheese blend evenly over the enchiladas.
18Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges of the enchiladas are lightly golden.
19Remove from the oven and let rest for 5 minutes.
20Garnish with chopped fresh cilantro and serve with sour cream on the side.

🔧Equipment

Mixing bowl
Skillet
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can add additional vegetables like bell peppers or corn to the sauce for extra flavor and nutrition.

Watch Video Of How Green Chili Chicken Enchiladas Works

This green chili chicken enchilada recipe is a true winner in our household – it’s easy to make, deliciously flavorful, and packed with nutrients from the chicken and green chili.

Whether you’re serving it at a family gathering or just need a quick meal option for your family, this recipe is sure to please.

One of my favorite things about this dish is how versatile it is – serve it as a main course or use it as a filling for tacos or burritos.

❓ Frequently Asked Questions About Green Chili Chicken Enchiladas

1.

Q: What type of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs for this recipe – whichever you prefer! Just make sure to cut them into bite-sized pieces before cooking.

2.

Q: Can I use canned green chili instead of fresh?

A: Yes, you can use canned green chili as a substitute for fresh. However, keep in mind that canned chili may have added preservatives and salt – so use it sparingly if you’re watching your sodium intake.

3.

Q: How do I store leftover enchiladas?

A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat them in the oven or microwave when you’re ready to serve.

4.

Q: Can I make this recipe with ground beef instead of chicken?

A: Yes, you can substitute ground beef for chicken in this recipe. Just brown the beef with some onions and garlic before adding the green chili.

5.

Q: What’s the best way to reheat enchiladas?

A: The best way to reheat enchiladas is by wrapping them tightly in foil and baking them in a preheated oven at 350°F (180°C) for about 20-25 minutes or until hot and bubbly.

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