Green Chili Chicken Enchiladas Recipe

These Green Chili Chicken Enchiladas are a flavorful and satisfying dish that combines tender shredded chicken with a creamy filling and a zesty green chili sauce. Perfect for a cozy family dinner or a gathering with friends, this recipe offers a delightful balance of spices and melted cheese.

With easy-to-follow steps, you can whip up these enchiladas in no time, bringing a taste of the Southwest to your table. Enjoy the comforting warmth and delicious flavors that make this dish a favorite for any occasion!

Green Chili Chicken Enchiladas

Ingredients

1 ½ pounds boneless skinless chicken breast

½ teaspoon kosher salt, plus more for seasoning

½ teaspoon black pepper, plus more for seasoning

2 tablespoons olive oil

½ cup sour cream

½ cup canned diced fire-roasted green chilies

1 teaspoon ground cumin

½ teaspoon garlic powder

10 flour tortillas (or corn tortillas), 6″ size

2 cups green chile enchilada sauce

5 ounces grated pepper jack cheese

5 ounces grated mild cheddar cheese

2 tablespoons sliced green onions

1 tablespoon chopped cilantro

Instructions

Preheat the Oven: Set the oven rack to the middle position and preheat to 400ºF (204ºC).

Prepare the Chicken:

Pat the chicken breasts dry using a paper towel.

Cut each breast horizontally to create two thinner cutlets.

Place one cutlet in a large plastic bag and use a meat mallet to flatten it to about ½-inch thickness.

Repeat for the remaining pieces.

Season both sides of the chicken with salt and pepper.

Cook the Chicken:

Heat a sauté pan over medium heat and add olive oil.

Once heated, add the chicken cutlets.

Cook until golden brown, approximately 4 to 6 minutes.

Flip the chicken and continue cooking until fully cooked, reaching an internal temperature of 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes.

Remove from heat and let rest on a plate for 10 minutes.

Shred the Chicken:

Shred the cooked chicken using your fingers or two forks, or chop it with a knife.

Prepare the Filling:

In a large bowl, combine the shredded chicken, sour cream, fire-roasted green chilies, ¼ cup of pepper jack cheese, ¼ cup of cheddar cheese, green onions, salt, pepper, cumin, and garlic powder.

Adjust seasoning to your taste and set aside.

Warm the Tortillas:

Heat the tortillas in a pan over medium-high heat until slightly toasted and flexible.

Alternatively, warm them directly over a gas flame for 10 to 15 seconds on each side.

Transfer to a plate and cover with a kitchen towel to keep warm.

Assemble the Enchiladas:

Lightly grease a 13 x 9-inch baking dish.

Spread ½ cup of the enchilada sauce on the bottom.

On each tortilla, place about ⅓ cup of the chicken filling in the center, roll it up, and place seam-side down in the baking dish.

Repeat until all ten enchiladas are arranged in the dish.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining pepper jack and cheddar cheese.

Bake the Enchiladas:

Cover the dish with foil and bake until the cheese is melted and bubbly, about 15 to 20 minutes.

Serve:

Garnish with chopped cilantro and enjoy hot!

Feel free to let me know if you need any more adjustments!

Notes:

Chicken Options: You can substitute chicken breast with shredded rotisserie chicken for a quicker preparation.

Spice Level: Adjust the amount of green chilies or add jalapeños if you prefer a spicier kick.

Tortilla Choices: While flour tortillas provide a soft texture, corn tortillas can be used for a gluten-free option. If using corn tortillas, consider warming them in oil to prevent cracking.

Cheese Variations: Feel free to mix different cheeses like Monterey Jack, queso blanco, or even a sharp cheddar for added flavor.

Sauce Alternatives: If you can’t find green chile enchilada sauce, you can make a homemade version by blending green chilies, tomatoes, and spices.

Make Ahead: You can prepare the enchiladas a day in advance. Assemble them and cover tightly with foil, then refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.

Garnishes: Fresh toppings like avocado, diced tomatoes, or sliced olives can enhance the dish’s presentation and flavor.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas a day in advance.

Just cover them tightly with foil and refrigerate.

When you’re ready to bake, add a few extra minutes to the cooking time.

What can I use instead of chicken breast?

You can substitute chicken breast with shredded rotisserie chicken for a quicker option.

Other alternatives include cooked ground turkey or even black beans for a vegetarian version.

Can I freeze these enchiladas?

Absolutely! To freeze, assemble the enchiladas and cover them well before placing them in the freezer.

When ready to eat, thaw in the refrigerator overnight and bake as directed.

How can I adjust the spice level?

To make the dish milder, use mild green chilies or reduce the amount.

For extra heat, add sliced jalapeños or opt for spicier enchilada sauce.

What can I serve with these enchiladas?

These enchiladas pair well with a side of Mexican rice, refried beans, or a fresh green salad.

You can also serve them with toppings like sour cream, guacamole, or fresh salsa for added flavor.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 160 to 165°F (71 to 74°C).

You can use a meat thermometer to check the temperature.

What’s the best way to shred the chicken?

You can shred the cooked chicken using two forks or your fingers.

If you prefer a quicker method, you can use a stand mixer with the paddle attachment on low speed for about 30 seconds.

Can I use homemade enchilada sauce?

Yes! Homemade enchilada sauce is a great option.

Just ensure it has a similar flavor profile to store-bought green chile enchilada sauce for the best results.

How do I prevent the tortillas from cracking?

To prevent cracking, warm the tortillas in a skillet or directly over a gas flame before filling.

This will make them more pliable and easier to roll.

What can I do if I have leftover filling?

If you have leftover filling, you can use it as a topping for nachos, mix it into a salad, or even use it in quesadillas.

It can also be refrigerated and used within a few days.