The aroma of Green Chili Chicken Enchiladas wafts through the air, teasing your senses with hints of spice and warmth. Imagine biting into a soft tortilla, filled with tender chicken, vibrant green chilies, and a creamy sauce that melts in your mouth. It’s like a warm hug for your stomach.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Green Chili Chicken Enchiladas</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use store-bought rotisserie chicken for Green Chili Chicken Enchiladas?
- How can I make my Green Chili Chicken Enchiladas spicier?
- Can I freeze Green Chili Chicken Enchiladas?
- 📖 Recipe Card
Every time I make these enchiladas, it takes me back to family gatherings filled with laughter and delicious food. My aunt always made them for Sunday dinners, and I can still hear her playful banter echoing in my mind. These enchiladas are perfect for taco night or any festive occasion when you want to impress your guests with minimal fuss.
Why You'll Love This Recipe
- These enchiladas are easy to prepare yet packed with flavor that will wow everyone at the table
- The vibrant colors make them incredibly appealing to the eye as well as your taste buds
- You can customize them according to your preferences by adding different fillings or toppings
- They are great for meal prep, making weeknight dinners a breeze!
My family’s reaction to these enchiladas is always priceless; they disappear faster than I can serve them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts depending on how many mouths you’re feeding.
Green Chilies: Opt for fresh or canned green chilies for that signature heat and flavor.
Tortillas: Flour tortillas work best because they hold up well against all that delicious filling.
Cream Cheese: Adds creaminess and richness; full-fat works best for flavor.
Shredded Cheese: A blend of Monterey Jack and Cheddar gives an amazing melt.
Sour Cream: For topping; it adds a nice tangy finish to each bite.
Spices (Cumin & Chili Powder): Essential for enhancing the overall flavor profile of the dish.
For the Sauce:
Green Enchilada Sauce: Choose a mild or spicy version based on your heat preference.
Garlic Powder: Fresh garlic can be used too but garlic powder blends into the sauce nicely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Green Chili Chicken Enchiladas
Cook the Chicken: Preheat oven to 375°F (190°C) while you season your chicken breasts with salt and pepper. Bake them for about 25-30 minutes until cooked through.
Shred the Chicken: Once cooled, shred the chicken using two forks. The texture should be tender and easy to pull apart.
Mix Filling Ingredients: In a large bowl, combine shredded chicken, cream cheese, half of the shredded cheese, green chilies, cumin, and chili powder. Stir until well mixed and creamy.
Assemble Enchiladas: Spread some green enchilada sauce on the bottom of a baking dish. Fill each tortilla with chicken mixture and roll tightly before placing seam-side down in the dish.
Add Sauce and Cheese: Pour remaining green enchilada sauce over the top of rolled enchiladas. Sprinkle remaining cheese generously over everything like it’s confetti at a party!
Bake Until Golden: Bake uncovered for 20-25 minutes until hot and bubbly or until cheese starts bubbling like it just won the lottery.
Now that you’ve got this recipe down pat, I promise you’ll have friends lining up at your door begging for another batch!
You Must Know
- Green Chili Chicken Enchiladas are bursting with flavor and perfect for family gatherings
- Their creamy texture and zesty kick will have your taste buds dancing
- Plus, they are a great way to use leftover chicken, making them both delicious and resourceful!
Perfecting the Cooking Process
Start by sautéing your onions and garlic to release those tantalizing aromas. Then, cook your chicken until golden brown before adding in the green chilies. Assemble the enchiladas while your oven preheats for maximum efficiency.
Add Your Touch
Feel free to customize your Green Chili Chicken Enchiladas by swapping out the protein for shredded beef or even refried beans for a vegetarian twist. Try different cheese blends for extra richness or add jalapeños if you like it spicy!
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring that they stay crispy on top.
Chef's Helpful Tips
- Use quality tortillas—they hold together better and enhance flavor
- Adding cream cheese gives an irresistible creaminess
- Bake uncovered for that delightful bubbly cheese goodness on top; no one likes sad, soggy enchiladas!
A funny thing happened last time I made these enchiladas: my brother insisted he could handle the spice, only to be gasping for water halfway through! They became a family classic after that fiery showdown.
FAQ
Can I use store-bought rotisserie chicken for Green Chili Chicken Enchiladas?
Absolutely! Rotisserie chicken saves time and adds flavor to your dish.
How can I make my Green Chili Chicken Enchiladas spicier?
Add more green chilies or diced jalapeños to kick up the heat level.
Can I freeze Green Chili Chicken Enchiladas?
Yes, wrap them tightly in foil and freeze before baking for future meals.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Green Chili Chicken Enchiladas
- Total Time: 45 minutes
- Yield: Serves about 6
Description
These Green Chili Chicken Enchiladas are a delightful combination of tender chicken, vibrant green chilies, and creamy sauce, all wrapped in soft flour tortillas. Perfect for family gatherings or casual dinner parties, they are easy to prepare and bursting with flavor. Each bite offers a warm embrace for your taste buds, making them an instant crowd-pleaser.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (4 oz) green chilies
- 8 flour tortillas
- 8 oz cream cheese (softened)
- 2 cups shredded Monterey Jack and Cheddar cheese (divided)
- 1 cup sour cream (for topping)
- 1 tsp cumin
- 1 tsp chili powder
- 1 can (10 oz) green enchilada sauce
- ½ tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25-30 minutes until fully cooked.
- Shred the cooked chicken using two forks.
- In a bowl, combine shredded chicken, cream cheese, half of the shredded cheese, green chilies, cumin, and chili powder until creamy.
- Spread some enchilada sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture and roll tightly seam-side down; place in the dish.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
