Imagine a plate of warm green chili chicken enchiladas, bubbling with melted cheese and drizzled with a creamy sauce. The aroma wafts through the kitchen, enticing everyone to gather around the table with eager anticipation. Each bite delivers a delightful explosion of flavors, where tender chicken meets the zesty kick of green chiles and fresh cilantro, making it impossible to stop at just one.
These enchiladas aren’t just a meal; they are a joyous occasion waiting to happen. Picture family gatherings or cozy nights in with friends, where laughter fills the air and conversations flow freely over plates piled high with this delicious dish. I remember the first time I made these enchiladas; my friends declared me a culinary genius (or maybe just really good at following recipes). Either way, it was a night to remember!
Why You'll Love This Recipe
- This recipe for green chili chicken enchiladas is simple enough for weeknight dinners yet impressive enough for special occasions
- You can easily adapt the spice level to match your palate
- The vibrant colors make it an eye-catching addition to any meal spread
- Perfect for leftovers, they taste even better the next day!
Sharing this dish always brings smiles and compliments from family and friends; it’s hard not to feel proud when you serve it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on how many you’re feeding.
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Fresh Green Chiles: Opt for mild or hot chiles based on your spice tolerance; fresh adds incredible flavor.
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Tortillas: Corn tortillas are traditional, but flour tortillas work too if you prefer them softer.
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Shredded Cheese: A blend of Monterey Jack and cheddar provides excellent meltability and flavor.
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Cilantro: Fresh cilantro brightens up the dish and adds that authentic touch; don’t skip it!
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Sour Cream: A dollop on top enhances creaminess and balances the heat from the chiles.
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Onion & Garlic: These aromatics build depth; sauté them until fragrant for maximum impact.
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Olive Oil: Use this for sautéing; it adds richness without overpowering other flavors.
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Chicken Broth: Use low-sodium broth for moisture without overwhelming saltiness in your dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Chicken Filling: Start by preheating your oven to 375°F (190°C). In a skillet over medium heat, add olive oil and sauté chopped onion until translucent. Add minced garlic, cooking until fragrant—about 30 seconds should do it.
Cook Your Chicken: Add your boneless chicken breasts to the skillet. Pour in some chicken broth, cover, and simmer until cooked through—roughly 15-20 minutes. Shred the chicken once cool enough to handle.
Add Flavorful Chiles: Mix in your chopped green chiles with the shredded chicken. Season generously with salt, pepper, and fresh cilantro leaves for that extra zing!
Assemble Your Enchiladas: Take a tortilla, fill it generously with chicken mixture, roll tightly, and place seam-side down in a greased baking dish. Repeat until all filling is used—don’t worry about being perfect!
Create Your Sauce & Bake!: In a bowl, mix sour cream with any leftover chicken broth—this will be your drizzling sauce over enchiladas before baking. Pour evenly over assembled enchiladas then sprinkle shredded cheese on top before popping into the oven.
Bake Until Golden Brown: Bake uncovered for about 25-30 minutes until bubbly and perfectly golden brown on top! Let cool slightly before serving—your patience will be rewarded.
Enjoying these green chili chicken enchiladas is more than just savoring great food; it’s about creating memories that linger long after dinner is over!
You Must Know
- The secret to delicious green chili chicken enchiladas lies in the sauce!
- A great sauce elevates the dish, so don’t skimp on flavor
- Choose a blend of fresh and canned ingredients for convenience without sacrificing taste
- This dish is perfect for gatherings or cozy family dinners
Perfecting the Cooking Process
Sear the chicken first for flavor, then prepare your filling while the sauce simmers away. This multitasking magic ensures everything comes together perfectly and keeps your kitchen smelling amazing.
Add Your Touch
Feel free to swap out ingredients to fit your taste! Add black beans for extra protein or pepper jack cheese for a spicy kick. You can even toss in some corn for sweetness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop them in the oven at 350°F until heated through, about 20 minutes.
Chef's Helpful Tips
- Ensure your tortillas are warm before filling them; this prevents cracking and makes rolling easier
- Always taste your filling before assembly; seasoning can make or break this dish
- Use fresh herbs as a garnish for an added pop of color and flavor
There was that one time I made green chili chicken enchiladas for my friends’ game night, and they devoured every last bite! Their enthusiastic approval made me feel like a culinary rockstar.
FAQ
Can I use different kinds of cheese in green chili chicken enchiladas?
Absolutely! Cheddar, Monterey Jack, or even feta can work well with this recipe.
How spicy are green chili chicken enchiladas?
The spice level depends on the type of green chilies used; mild options are available if you prefer less heat.
Can I make these enchiladas ahead of time?
Yes! Assemble them beforehand and refrigerate until ready to bake; just add extra baking time.
Green Chili Chicken Enchiladas
Savor the warmth of homemade green chili chicken enchiladas, a delightful dish that combines tender chicken, zesty green chiles, and melted cheese wrapped in soft tortillas. Perfect for family gatherings or cozy nights with friends, these enchiladas are bursting with flavor and sure to impress. With a creamy sauce and a sprinkle of fresh cilantro, every bite is an explosion of taste. Easy to prepare and even better as leftovers, this recipe will quickly become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 fresh green chiles (mild or hot)
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro leaves
- 1 cup sour cream
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped onion until translucent. Add minced garlic and cook for another 30 seconds.
- Add chicken breasts to the skillet along with chicken broth. Cover and simmer for 15-20 minutes until cooked through. Shred the chicken once cooled.
- Mix shredded chicken with chopped green chiles, salt, pepper, and cilantro.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in a greased baking dish.
- In a bowl, mix sour cream with any leftover chicken broth and drizzle over enchiladas. Top with shredded cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
