why make this recipe
Green Chile Chicken Enchiladas are a delicious and comforting dish that combines shredded chicken, creamy cheese, and a touch of spice. This recipe is perfect for a busy weeknight dinner or a cozy weekend meal with family and friends. The layers of flavor make it a crowd-pleaser, and it is easy to prepare. Plus, it can be made ahead of time and is great for leftovers!
how to make Green Chile Chicken Enchiladas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 can diced green chiles
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 cup enchilada sauce
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, sour cream, diced green chiles, diced onion, garlic powder, cumin, and half of the shredded cheese. Mix until well combined.
- Place a generous amount of the chicken mixture in the center of each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy!
how to serve Green Chile Chicken Enchiladas
Serve the Green Chile Chicken Enchiladas hot from the oven, garnished with fresh cilantro or green onions if desired. You can also serve them with a side of rice or refried beans for a complete meal. Don’t forget to have some salsa or guacamole on the side for added flavor!
how to store Green Chile Chicken Enchiladas
To store leftovers, let the enchiladas cool to room temperature. Then, cover them tightly with plastic wrap or aluminum foil and place them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for long-term storage. Just wrap them well and they will keep for up to 3 months. When ready to eat, thaw and reheat in the oven until heated through.
tips to make Green Chile Chicken Enchiladas
- You can add more vegetables, like bell peppers or corn, to the filling for extra flavor and nutrition.
- If you want a spicier kick, use hot diced green chiles or add jalapeños to the filling.
- Make sure to grease the baking dish well to prevent sticking and to ensure the enchiladas come out easily.
variation
For a vegetarian option, substitute the chicken with black beans or chickpeas. You can also use corn tortillas instead of flour for a gluten-free version.
FAQs
1. Can I make Green Chile Chicken Enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them and store them in the refrigerator without baking. When ready to bake, just add extra baking time.
2. What type of cheese is best for enchiladas?
Cheddar and Monterey Jack are both excellent choices! Feel free to mix them or use your favorite cheese.
3. Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is perfect for this recipe and will save you time in the kitchen. Just shred it and mix it with the other ingredients.
Green Chile Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, cream cheese, sour cream, diced green chiles, diced onion, garlic powder, cumin, and half of the shredded cheese. Mix until well combined.
- Place a generous amount of the chicken mixture in the center of each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Serve hot and enjoy! Garnish with fresh cilantro or green onions if desired.
