Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! These green chili chicken enchiladas are pure comfort in a pan. Imagine tender, creamy chicken filling wrapped in soft tortillas, all smothered in a vibrant, homemade green chili sauce and melted cheese. This incredible dish is perfect for a delicious weeknight meal or a cozy weekend dinner. You’ll love how easy it is to bring these flavorful green chili chicken enchiladas to your table.
Why You’ll Love These Green Chili Chicken Enchiladas
You’ll quickly fall in love with these enchiladas for so many reasons!
- They are incredibly creamy, cheesy, and deeply satisfying.
- The quick homemade green chili sauce bursts with fresh flavor.
- This recipe is versatile, allowing for easy customization to suit your family’s tastes.
- It’s the ultimate comfort food, perfect for any day of the week.
- These green chili chicken enchiladas are fantastic for meal prepping, saving you time later.
Ingredients
Gather these simple ingredients to create your amazing green chili chicken enchiladas:
For the Enchiladas:
- 12 6-inch corn tortillas
- ½ Tbsp cooking oil
- 1 lb. boneless, skinless chicken breast
- ½ cup sour cream
- 8 oz. pepper jack cheese, shredded and divided
- 2 green onions, sliced
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
For the Green Chili Enchilada Sauce:
- 2 4oz. cans diced green chiles (with liquid)
- 2 Tbsp cooking oil
- 2 Tbsp all-purpose flour
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 cup water
- ½ tsp salt
Notes & Substitutions
For a quicker prep, use pre-cooked chicken like rotisserie chicken or shredded leftover chicken. Feel free to adjust the cheese type; Monterey Jack or a Mexican blend works wonderfully. If you prefer, soft flour tortillas make a great alternative to corn tortillas for these delightful chicken enchiladas.
Equipment
You won’t need many special tools for this recipe.
- A large skillet is essential for cooking the chicken and toasting tortillas.
- A small blender helps create the smooth green chili puree.
- You’ll also need a 9×13 inch casserole dish for baking your delicious green chili chicken enchiladas.
Instructions
Let’s make these fantastic green chili chicken enchiladas together, step by step!
First, heat a large skillet over medium-high heat. Once hot, toast each tortilla for 30-60 seconds per side until the edges lightly brown. No oil is necessary for this step. Stack the toasted tortillas on a plate and cover them with foil or an upside-down bowl to keep them soft and warm.
Next, reduce the heat under the skillet to medium. Add ½ tablespoon of cooking oil and swirl to coat the surface. Place the chicken breast in the skillet and cook for about 5-7 minutes per side, or until it reaches an internal temperature of 165ºF. According to the USDA, all poultry should reach a safe minimum internal temperature of 165°F (73.9°C) as measured with a food thermometer. Transfer the cooked chicken to a clean cutting board to cool slightly.
While the chicken cooks, prepare your vibrant green chili enchilada sauce. Add both cans of diced green chiles, including their liquid, to a blender. Purée until the mixture is completely smooth. This creates the base for your rich sauce.
Now, start building the sauce. In a small saucepan, combine 2 tablespoons of cooking oil, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cumin, ½ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Stir and cook over medium heat until the mixture bubbles. Once bubbling, continue to cook and stir for 1 minute to cook out the raw flour taste.
Carefully pour the 1 cup of water and the puréed green chiles into the saucepan. Whisk thoroughly to combine everything. Bring the sauce back to a simmer, stirring frequently. Once it’s simmering, turn off the heat and season with ½ teaspoon of salt. Set your amazing green chili sauce aside.
Preheat your oven to 350ºF. In a large bowl, combine the sour cream, half of the shredded pepper jack cheese, sliced green onions, garlic powder, cumin, cayenne, and salt. Finely dice the cooled chicken, then add it to the bowl with the other ingredients. Stir everything until it is well combined; this is your delicious filling for the green chili chicken enchiladas.
Time to assemble! Take about ¼ cup of the prepared chicken filling and place it in the center of each warmed tortilla. Roll the tortilla closed tightly. Arrange the filled tortillas seam-side down in your casserole dish.
Finally, pour the prepared green chili enchilada sauce evenly over the assembled enchiladas. Top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbly around the edges and the cheese is melted and golden. Serve your delicious enchiladas hot and enjoy!
Pro Tips & Troubleshooting
Achieving Perfect Flavor
To enhance the flavor of your green chili chicken enchiladas, adjust the spice level to your liking; a pinch more cayenne for heat or milder chiles for less. Garnish with fresh cilantro right before serving for a burst of freshness. You can also incorporate extra veggies like corn or diced zucchini into the chicken mixture for added nutrition and texture.
Common Mistakes to Avoid
Avoid overfilling your tortillas, as this can cause them to burst open during rolling or baking. Ensure your tortillas are sufficiently warm and flexible before filling to prevent them from tearing. Always taste and adjust the seasoning of your green chili sauce before adding it to the enchiladas for the best flavor balance.
Serving, Storage, & Variations
Serving Suggestions
Serve these incredible enchiladas with a side of fluffy Mexican rice for a complete meal. Black beans also make a wonderful accompaniment. For extra freshness, top your green chili chicken enchiladas with a dollop of fresh salsa, creamy guacamole, or additional sour cream and a sprinkle of chopped cilantro.
Storage & Freezing
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. You can also freeze unbaked or baked enchiladas for up to 3 months. To reheat, cover the dish with foil and warm in the oven at 350°F until heated through.
Recipe Variations
Make a delicious vegetarian version by swapping the chicken for black beans or a mix of sautéed bell peppers and onions. Experiment with different cheeses like sharp cheddar, Monterey Jack, or a blend of Mexican cheeses. Adding other cooked vegetables such as spinach, mushrooms, or sweet potatoes to the filling is another great way to customize your enchiladas.
Nutrition Information
Enjoying these flavorful green chili chicken enchiladas also comes with satisfying nutritional benefits. Each serving provides a good balance of protein and carbohydrates, making it a hearty meal.
Research indicates that green chilies are a good source of potassium which helps to regulate blood pressure, and they also provide calcium and magnesium.
| Nutrient | Amount |
|---|---|
| Serving Size | 2 enchiladas |
| Calories | 452 kcal |
| Carbohydrate | 29 g |
| Protein | 30 g |
| Fat | 25 g |
| Sodium | 885 mg |
| Fiber | 4 g |
FAQ
Can I use store-bought green chile sauce?
Yes, you certainly can! While homemade is delicious, a good quality store-bought green chile sauce works perfectly if you’re short on time.
Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.
How can I make the enchiladas less spicy?
To reduce the heat, simply omit the cayenne pepper from the chicken filling. You can also use mild green chiles for the sauce instead of hot varieties.
What sides pair best with enchiladas?
Classic sides include Mexican rice, black beans, a simple green salad, or fresh avocado slices. For a full spread, offer corn salsa or tortilla chips too.
Can these enchiladas be frozen?
Yes, these green chili chicken enchiladas freeze beautifully. You can freeze them unbaked or fully baked for up to three months.
Conclusion
These irresistible green chili chicken enchiladas are a testament to how simple and delicious homemade meals can be. With tender chicken, a rich green chili sauce, and plenty of cheese, they offer comforting flavors the whole family will adore. We encourage you to try this recipe and make it your own, embracing the joy of cooking. Share your personalized green chili chicken enchiladas with us!
Close-up of bubbling baked green chili chicken enchiladas topped with melted cheese, fresh cilantro, and red pepper flakes in a white ceramic dish. Irresistible Green Chili Chicken Enchiladas
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Toast tortillas for 30-60 seconds per side until browned, then stack and cover them to prevent drying.
- Reduce skillet heat to medium, add cooking oil, and cook chicken breast for 5-7 minutes per side until cooked through (165ºF internal temperature). Transfer chicken to a cutting board to cool.
- While chicken cooks, purée both cans of diced green chiles with their liquid in a blender until smooth.
- In a small sauce pot, combine cooking oil, flour, cumin, garlic powder, and onion powder. Cook over medium heat, stirring, until the mixture bubbles and continues to cook for 1 minute.
- Carefully whisk in the water and puréed green chiles. Bring the sauce to a simmer, stirring often, then turn off the heat and season with salt.
- Preheat the oven to 350ºF. In a large bowl, combine sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne, and salt. Finely dice the cooled chicken and add it to the bowl, stirring until well combined.
- Assemble the enchiladas by adding about ¼ cup of filling to the center of each tortilla, rolling it closed, and placing them seam-side down in a casserole dish.
- Pour the prepared green chile enchilada sauce over the enchiladas, top with the remaining shredded pepper jack cheese, and bake for 30 minutes until bubbling. Serve hot.
