chicken and green chile enchilada recipe

Written ByJenny Smyth Posted on
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The Best chicken and green chile enchilada recipe

I’ve been making chicken and green chile enchiladas for years, and they’re always a hit with my family. The dish is a staple of New Mexican cuisine, and I love how it combines the rich flavors of roasted green chiles with the tender taste of chicken. The key to this recipe is in the home cooking technique – it’s all about layering the flavors and textures to create a dish that’s both comforting and exciting.

When I make this recipe, I like to start by roasting the green chiles over an open flame until they’re charred and blistered, then I let them cool before peeling and chopping them up. This process gives the chiles a deep, smoky flavor that’s essential to the dish. The next step is to cook the chicken in a mixture of olive oil, garlic, and cumin until it’s tender and flavorful.

Then I add in some chopped onion and bell pepper for added texture and flavor. Finally, I assemble the enchiladas by placing a layer of tortillas on the bottom of a baking dish, followed by a layer of the chicken mixture, some shredded cheese, and finally another layer of tortillas on top. One of the things I love about this recipe is how versatile it is – it’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or a special meal to serve at a family gathering.

Plus, it’s relatively healthy compared to other comfort foods, thanks to the lean protein and plenty of veggies. My kids love helping me assemble the enchiladas, too – they get so excited watching the cheese melt and bubble in the oven. In terms of storage and reheating ideas, I like to store leftover enchiladas in an airtight container in the fridge for up to three days.

Simply reheat them in the oven at 350 degrees Fahrenheit until they’re hot and bubbly again. As for serving ideas, I like to serve these enchiladas with a side salad or some crusty bread for sopping up all that delicious sauce.

Chicken and Green Chile Enchiladas

4.9 from 1497 votes

These enchiladas are filled with tender shredded chicken and smothered in a tangy green chile sauce. The corn tortillas are lightly fried to prevent sogginess, then baked with melted cheese for a comforting meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
1/2 cup diced onion
1 clove garlic, minced
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce and Assembly

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1 can (4 oz) diced green chiles
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
8 corn tortillas
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro for garnish

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large skillet over medium heat, add 1 tablespoon of oil and cook the diced onion for 3 minutes until softened.
3Add the minced garlic and cook for 30 seconds until fragrant.
4In a mixing bowl, combine the shredded chicken, cooked onion and garlic, sour cream, 1/2 cup Monterey Jack cheese, salt, and pepper.
5Stir until evenly mixed and set aside.
6In a small saucepan over medium heat, whisk together the remaining 1 tablespoon oil and the flour.
7Cook for 1 minute, then slowly pour in the chicken broth while whisking constantly.
8Bring to a simmer and cook for 2 minutes until thickened.
9Stir the diced green chiles, cumin, and garlic powder into the sauce.
10Reduce heat to low and keep warm while preparing the tortillas.
11In a separate skillet over medium-high heat, warm the remaining oil.
12Briefly fry each tortilla for about 15 seconds per side until pliable but not crisp.
13Drain on paper towels.
14Spread 1/2 cup of the green chile sauce evenly over the bottom of the baking dish.
15Place about 2 tablespoons of the chicken mixture down the center of each tortilla, roll tightly, and place seam side down in the dish.
16Pour the remaining sauce over the rolled enchiladas, spreading to cover all tortillas.
17Sprinkle the shredded cheddar cheese on top.
18Bake for 20 minutes until the cheese is melted and bubbly and the edges are lightly browned.
19Remove from the oven and let rest for 5 minutes.
20Garnish with fresh cilantro before serving.

🔧Equipment

Large skillet
Small saucepan
Baking dish (9×13 inch)
Tongs
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 820mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a milder sauce, use mild green chiles. To reduce fat, use low-fat sour cream and cheese. Leftover enchiladas can be refrigerated for up to 3 days.

Watch Video Of How Chicken and Green Chile Enchiladas Works

In conclusion, this chicken and green chile enchilada recipe is a staple in our household – it’s easy to make, packed with nutrients, and always a hit with my family.

Whether you’re looking for a quick weeknight dinner or a special meal to serve at a family gathering, this recipe is sure to please even the pickiest eaters.

Plus, it’s relatively healthy compared to other comfort foods – thanks to the lean protein and plenty of veggies.

❓ Frequently Asked Questions About Chicken and Green Chile Enchiladas

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

I recommend using a blend of cheddar and Monterey Jack cheese for this recipe – it melts beautifully and adds a rich flavor to the dish.

Q: Can I use frozen green chiles instead of fresh?

Yes, you can use frozen green chiles if that’s what you have on hand. Just be sure to thaw them first before chopping them up.

Q: How many servings does this recipe make?

This recipe makes approximately 6-8 servings.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time – just assemble everything except for baking until ready.

Q: What are some good side dishes to serve with enchiladas?

Serve with Mexican rice or roasted vegetables for a well-rounded meal.

Q: Can I substitute ground beef or pork for chicken?

No substitutions recommended.

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