Green Chile, Chicken and Cheese Enchiladas

Green Chile, Chicken, and Cheese Enchiladas offer a comforting and flavorful twist on a classic dish. Packed with tender shredded chicken, creamy sour cream, and tangy green chiles, these enchiladas are smothered in a rich green chile sauce and topped with melted sharp cheddar cheese. Baked to perfection, they provide a deliciously satisfying meal that’s perfect for family dinners or special occasions.

Green Chile, Chicken and Cheese Enchiladas

Ingredients:

2 1/2 cups cooked shredded chicken

2 cups sharp cheddar cheese, shredded

4 oz can green chiles

3/4 cup sour cream

1/2 tsp salt and pepper

20 oz green chile enchilada sauce

12-14 small corn tortillas

Instructions:

Prepare Oven: Set your oven to 350℉ to preheat.

Mix Filling: In a bowl, combine the chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper, mixing thoroughly.

Prepare Baking Dish: Lightly coat a 9 x 13 baking dish with nonstick cooking spray.

Heat Sauce: In a small saucepan over medium heat, bring the enchilada sauce to a boil.

Assemble Enchiladas: Dip each tortilla briefly into the hot enchilada sauce, then spoon 2-3 tablespoons of the chicken mixture onto each one. Roll up the tortillas and arrange them seam-side down in the prepared baking dish. Continue until the dish is filled.

Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.

Bake: Place the dish in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. Serve and enjoy!

Notes:

Chicken Prep: Using pre-cooked shredded chicken helps save time. You can use rotisserie chicken or cook and shred chicken breasts or thighs in advance.

Tortilla Tips: For easier rolling, briefly heat the corn tortillas on a dry skillet or in the microwave to make them more pliable and less likely to tear.

Sauce: If you prefer a spicier dish, you can use a hotter green chile enchilada sauce or add a few dashes of hot sauce to the sauce.

Cheese Variations: While sharp cheddar adds a robust flavor, you can substitute it with other cheeses like Monterey Jack or a blend of Mexican cheeses for a different taste.

Toppings: Consider adding fresh toppings such as chopped cilantro, diced onions, or sliced jalapeños before serving for extra flavor and freshness.

Make Ahead: You can assemble the enchiladas a day in advance, cover them tightly, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Vegetable Additions: For extra nutrition, you can add vegetables like spinach, bell peppers, or black beans to the chicken mixture.

Sauce Layer: To prevent the enchiladas from drying out, ensure they are well-coated with sauce before baking.

Texture: If you like your enchiladas with a bit of crunch, broil them for a few minutes after baking to crisp up the cheese on top.

Serving Suggestion: These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a simple green salad for a complete meal.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer, but traditional enchiladas are usually made with corn tortillas.

Can I substitute the green chiles with a different type of chili?

Yes, you can substitute the green chiles with diced poblano peppers or jalapeños if you want a spicier kick or a different flavor.

Is there a way to make this recipe gluten-free?

To make it gluten-free, ensure that the enchilada sauce and tortillas are labeled gluten-free. Many brands offer gluten-free options.

Can I use a different type of cheese?

Yes, you can use different cheeses such as Monterey Jack, Mexican blend, or even a combination of cheeses based on your preference.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator.

Just bake them when you’re ready to serve.

How can I make this recipe spicier?

To add more heat, you can include additional chopped green chiles or use a spicier enchilada sauce.

You can also add a pinch of cayenne pepper to the chicken mixture.

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas.

Cover them tightly and freeze for up to 3 months.

Bake from frozen, adding extra time to the baking process.

What side dishes pair well with these enchiladas?

These enchiladas go well with sides such as Mexican rice, refried beans, or a fresh salad with avocado and tomatoes.

Can I use leftover cooked chicken for this recipe?

Absolutely! Using leftover cooked chicken is a great way to use up what you have on hand and makes the recipe even quicker to prepare.

What if I don’t have an oven-safe baking dish?

If you don’t have an oven-safe dish, you can transfer the enchiladas to a regular baking dish or any oven-safe cookware you have.

Just ensure it’s suitable for oven use.