There’s something incredibly comforting about a pan of bubbling, cheesy enchiladas straight from the oven. And when those enchiladas are filled with tender chicken, smothered in a vibrant green chile sauce, and baked to perfection with a generous blanket of melted cheese? Pure culinary magic!
These Mexican Green Chile Chicken and Cheese Enchiladas are a family favorite, packed with authentic flavor and surprisingly simple to make. Whether you’re a seasoned cook or just starting your culinary journey, this recipe will guide you to a delicious, crowd-pleasing meal.
Why You'll Love These Green Chile Chicken Enchiladas
This recipe isn't just another enchilada dish; it's a celebration of flavors and textures that will transport your taste buds straight to Mexico. Here's why you'll want to add it to your regular rotation:
- Authentic Flavor: The rich, zesty green chile sauce is the star, perfectly complementing the savory chicken and creamy cheese.
- Comfort Food at its Best: Hearty, satisfying, and incredibly delicious, these enchiladas are the ultimate comfort meal, perfect for a cozy night in or a family gathering.
- Easy to Customize: Adjust the spice level to your liking, or swap in different cheeses and fillings to make it your own.
- Meal Prep Friendly: They’re fantastic as leftovers and can even be assembled ahead of time, making weeknight dinners a breeze.
Key Ingredients for Perfect Enchiladas
The beauty of this dish lies in its simple, yet flavorful ingredients. Here's what you'll need to gather:
Tender Chicken
We're using cooked chicken breast, shredded for easy filling. You can boil, bake, or even use a rotisserie chicken to save time. The key is tender, moist chicken that absorbs the sauce's flavor.
Vibrant Green Chiles
The soul of the sauce! Canned chopped green chiles are a convenient option, but for an extra layer of flavor, consider roasting and peeling fresh poblano or Hatch chiles. They add a mild, earthy heat that defines the dish.
Melted Cheese Perfection
A blend of Monterey Jack and cheddar cheese offers the perfect melt and flavor balance. The cheese isn't just a topping; it's mixed into the filling and sprinkled generously on top for that irresistible golden crust.
Soft Corn Tortillas
Corn tortillas are traditional for enchiladas. Lightly warming them before rolling makes them pliable and prevents tearing. A quick dip in warm oil or a microwave zap works wonders.
Homemade Green Enchilada Sauce
While canned sauce works in a pinch, making your own green enchilada sauce from scratch is incredibly rewarding and elevates the dish. It's surprisingly easy and allows you to control the flavor and spice. For preparing ingredients like chicken, a Quality Chef's Knife can make all the difference in your prep work.
How to Make Mexican Green Chile Chicken Enchiladas
Follow these steps to create a show-stopping pan of enchiladas. The detailed recipe card below will give you all the precise measurements and temperatures.
- Prepare the Filling: Combine shredded chicken, a portion of the green chile sauce, cheese, and seasonings.
- Warm Tortillas: Lightly warm your corn tortillas to make them pliable.
- Roll Enchiladas: Dip each tortilla in sauce, fill with the chicken mixture, and roll tightly.
- Arrange and Sauce: Place rolled enchiladas seam-side down in a baking dish, then pour the remaining green chile sauce over them.
- Cheese It Up: Sprinkle generously with more cheese.
- Bake: Bake until bubbly and the cheese is golden brown.
Tips for the Best Enchiladas
- Don't Skimp on Sauce: Enchiladas should be well-sauced, both inside and out, to keep them moist and flavorful.
- Balance Flavors: Taste your green chile sauce and adjust seasonings. A pinch of sugar can balance the acidity if needed.
- Rest Before Serving: Let the enchiladas rest for 5-10 minutes after baking. This allows the cheese to set slightly and makes them easier to serve.
- Garnish Generously: Fresh cilantro, diced red onion, a dollop of sour cream, or sliced avocado add freshness and an extra layer of flavor.
Ready to dive in? These Mexican Green Chile Chicken and Cheese Enchiladas are more than just a meal; they're an experience. Gather your ingredients, put on some festive music, and get ready to create a dish that will have everyone asking for seconds!
FAQs
What kind of green chiles are best for enchiladas?
For a classic Mexican Green Chile Chicken Enchilada, mild to medium heat roasted poblano peppers or canned mild green chiles (like Hatch chiles if available) work wonderfully. If you prefer more spice, you can add a jalapeu00f1o or serrano pepper to your sauce.
Can I make green chile chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance. Cover them tightly with plastic wrap and refrigerate. When ready to bake, add about 10-15 minutes to the cooking time to ensure they are heated through.
What are some good side dishes for green chile enchiladas?
Classic side dishes include Mexican rice, refried beans, a simple green salad with a lime vinaigrette, or fresh corn salad. A dollop of sour cream or guacamole on top is also highly recommended!
How do I prevent tortillas from breaking when rolling enchiladas?
Lightly warming the corn tortillas before rolling is key. You can briefly microwave them, quickly dip them in warm oil, or lightly pan-fry them for a few seconds per side. This makes them pliable and less likely to tear.
Mexican Green Chile Chicken and Cheese Enchiladas
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Comfort Food
Description
Hearty and flavorful, these enchiladas feature tender shredded chicken, a rich green chile sauce, and a generous amount of melted cheese, baked to bubbly perfection.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (10 oz) can diced green chiles, undrained
1 (15 oz) can green enchilada sauce
1 cup chicken broth
1/2 cup sour cream
1/4 cup chopped fresh cilantro
3 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 corn tortillas
Salt and black pepper to taste
Optional garnishes: extra sour cream, avocado slices, more cilantro
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Stir in the diced green chiles (undrained), green enchilada sauce, and chicken broth. Bring to a simmer, then reduce heat and let it gently cook for 5 minutes. Remove from heat and stir in the sour cream and fresh cilantro.
Step 4: In a large bowl, combine the shredded cooked chicken, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, and 1/2 cup of the prepared green chile sauce. Mix well and season with salt and pepper to taste.
Step 5: To assemble the enchiladas, lightly warm the corn tortillas one by one (either in the microwave for 15-20 seconds or quickly dipped in warm oil) to make them pliable. Dip each tortilla briefly into the remaining green chile sauce.
Step 6: Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Step 7: Pour the remaining green chile sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
Step 8: Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and lightly golden brown.
Step 9: Remove from oven and let stand for 5-10 minutes before serving. Garnish with additional sour cream, avocado, or cilantro if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the chicken filling or a diced jalapeño to the sauce. You can also substitute leftover turkey for the chicken.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
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