Green Chile Chicken Enchiladas Recipe
If you’re looking for a hearty and flavorful dish, you’re in for a treat with this green chile chicken enchiladas recipe. Packed with succulent chicken, spicy green chiles, and a creamy sauce, this dish is an all-time family favorite. You’ll be amazed at how simple it is to recreate this mouth-watering meal at home, perfect for gatherings or a comforting dinner.
Growing up, Sunday dinners were never complete without the indulgence of these enchiladas. I remember our family kitchen filled with laughter and the aroma of bubbling cheese and green chiles, as my grandmother narrated stories passed through generations. Today, crafting these enchiladas brings back a flood of cherished moments, creating new memories with every bite.
Why You’ll Love This Recipe
These enchiladas are not just about taste; they’re about bringing joy to the table. What sets this recipe apart is its perfect balance of heat and creaminess, making it a soothing yet exciting dish. It’s practical enough for weeknight dinners but special enough for weekend feasts. Plus, it’s adaptable for batch cooking, ensuring you can enjoy it anytime.
Ingredients Notes
The beauty of this recipe lies in its simplicity yet robustness of flavors. For the green chiles, I recommend using roasted hatch chiles for an authentic touch. If unavailable, canned green chiles work equally well. Feel free to switch between chicken thighs or breasts, based on your preference. Always reach for the freshest tortillas for the best texture.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). In a medium skillet, sauté finely chopped onions until translucent. Stir in the garlic and cook for another minute, infusing the oil with its rich aroma.
Step 2
Add the shredded chicken to the skillet, followed by the green chiles. Mix thoroughly, allowing the flavors to meld together over medium heat for about 5 minutes. Set aside to cool.
Step 3
In a separate pan, melt butter and whisk in flour to create a roux. Gradually add chicken broth, whisking continuously to avoid lumps. Simmer until the sauce thickens, then stir in sour cream for that creamy consistency.
Step 4
Spread a thin layer of the sour cream sauce at the bottom of a baking dish. Fill each tortilla with the chicken-chile mixture, roll up, and place seam-side down in the dish. Cover the enchiladas with the remaining sauce and top generously with shredded cheese.
Step 5
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Allow the dish to rest for a few minutes before serving, garnished with chopped cilantro and lime wedges for an extra zest.
Storage Options
To store leftovers, cover the enchiladas tightly with aluminum foil or transfer them to an airtight container. They can be refrigerated for up to 3 days. For freezing, wrap each enchilada individually in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through, adding fresh cheese if desired.
Variations & Substitutions
Looking for a twist? Swap the chicken for shredded pork or beef for a meaty alternative. For a vegetarian version, use black beans and corn as the filling. Prefer a lighter version? Opt for Greek yogurt instead of sour cream, and use whole wheat tortillas.
Frequently Asked Questions
Can I make this recipe spicy? Absolutely! To amp up the heat, consider mixing in some diced jalapeños with the green chiles. You can also offer hot sauce on the side for those who enjoy extra spice.
Can I prepare the enchiladas in advance? Yes, these enchiladas can be assembled the day before. Cover them tightly and refrigerate. Just ensure to add an extra 10 minutes to the baking time if cooking straight from the fridge.
What side dishes go well with this recipe? These enchiladas pair wonderfully with a fresh green salad, Mexican rice, or a side of refried beans. For a refreshing touch, serve with a tangy slaw or homemade guacamole.
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Green Chile Chicken Enchiladas Recipe
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken rotisserie chicken works great
- 1 cup green chile sauce store-bought or homemade
- 8 count corn tortillas
- 1.5 cups shredded cheese Mexican blend or cheddar
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with 1/2 cup of green chile sauce.
- Fill each tortilla with chicken mixture, roll it up, and place in a baking dish seam side down.
- Pour the remaining green chile sauce over the tortillas and top with cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
