Indulging in green chili chicken enchiladas is like taking a flavor-packed rollercoaster ride. Each bite bursts with zesty goodness, creamy textures, and a hint of spice that dances on your taste buds. Imagine the aroma wafting through your kitchen, making it impossible to resist sneaking a taste before they even hit the table.
This dish isn’t just food; it’s a warm hug wrapped in tortillas, perfect for cozy family dinners or lively gatherings with friends. I remember serving these enchiladas at a family reunion and watching everyone dive in like it was the last meal on Earth. The rave reviews were music to my ears, and trust me, you’re about to experience that same joy too.
Why You'll Love This Recipe
- These green chili chicken enchiladas are incredibly easy to prepare, making weekday meals a breeze
- The rich flavors create a mouthwatering dish that looks stunning on your dinner table
- They’re perfect for feeding a crowd or enjoying as leftovers for lunch
- Plus, you can customize the spice level to suit your taste buds perfectly
Family and friends can’t get enough of these enchiladas; they always ask for seconds—and sometimes thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Aim for 3-4 breasts depending on how many hungry mouths you’re feeding.
Green Chili Sauce: Use canned for convenience but opt for mild or spicy based on your preference.
Tortillas: Flour tortillas work best here—they’re soft and perfect for rolling.
Shredded Cheese: I recommend using a blend of Monterey Jack and Cheddar for maximum cheesiness.
Sour Cream: Adds creaminess that balances out the spiciness of the green chili sauce.
Onion: A medium onion finely chopped gives sweetness and depth to the filling.
Garlic Powder: Just a sprinkle adds an extra layer of flavor that you won’t want to skip.
Cumin: This spice is essential for that authentic Mexican flavor profile.
Olive Oil: For sautéing the onions until they’re golden brown and aromatic.
Fresh Cilantro (optional): A sprinkle on top adds freshness and color to your finished dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat oven to 375°F (190°C). Lightly grease a baking dish with nonstick cooking spray. This ensures nothing sticks while baking.
Cook the chicken breasts in boiling water until fully cooked—about 15 minutes. Shred them using two forks while still warm; this makes shredding easier.
In a skillet over medium heat, add olive oil and sauté chopped onions until they’re translucent and fragrant—about 5 minutes is perfect. Add garlic powder, cumin, and mix well.
In a large bowl, combine shredded chicken with half of your green chili sauce. Stir until evenly coated; this will be your delicious filling.
Lay each tortilla flat and fill with about 1/4 cup of chicken mixture. Roll them tightly and place them seam-side down in the greased baking dish.
Pour remaining green chili sauce over rolled enchiladas and sprinkle cheese generously on top. Bake uncovered for about 20-25 minutes or until bubbly and golden brown.
Remove from oven and let cool slightly before serving; this patience pays off when cutting into those cheesy rolls.
Serve garnished with sour cream and cilantro if desired—your guests will be impressed by both the presentation and flavor!
You Must Know
- Green chili chicken enchiladas are a flavor explosion that warms the soul
- The creamy filling and zesty sauce create a comforting dish perfect for gatherings
- Don’t skip the fresh cilantro; it adds a pop of freshness that brings everything together beautifully
Perfecting the Cooking Process
Begin by cooking the chicken thoroughly, shredding it while warm. Sauté onions and garlic, then combine with chicken and green chiles before rolling into tortillas.
Add Your Touch
Feel free to swap chicken for shredded beef or sautéed veggies for a vegetarian option. Try different cheeses like pepper jack for an extra kick!
Storing & Reheating
Store leftovers in airtight containers in the fridge for up to four days. Reheat in the oven at 350°F until heated through, about 20 minutes.
Chef's Helpful Tips
- For the best flavor, use freshly roasted green chiles; they really elevate the dish
- Let the enchiladas rest after baking to let flavors meld together beautifully
- When shredding chicken, warm meat is easier to handle and shred evenly
My sister once made these enchiladas for a family gathering, and everyone went back for seconds. The laughter and compliments made my heart swell with pride as I shared this delightful recipe.
FAQ
Can I make green chili chicken enchiladas ahead of time?
Yes, you can assemble them ahead of time; just cover and refrigerate until ready to bake.
What toppings go well with green chili chicken enchiladas?
Top with sour cream, guacamole, or fresh cilantro for added flavor and texture.
How spicy are green chili chicken enchiladas?
The spice level depends on the type of green chiles used; mild options are available if preferred.
Green Chili Chicken Enchiladas
Indulge in the mouthwatering delight of green chili chicken enchiladas, where tender chicken meets zesty green chili sauce, all wrapped in soft tortillas and topped with gooey cheese. Perfect for family gatherings or a cozy dinner at home, this dish is a crowd-pleaser that guarantees satisfaction with every bite. Whether you’re looking to spice up your weeknight meal or impress guests, these enchiladas deliver comfort and flavor in one delicious package.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) green chili sauce
- 8 flour tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup sour cream
- 1 medium onion, finely chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tbsp olive oil
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Boil the chicken breasts for about 15 minutes until fully cooked. Shred while warm.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent, about 5 minutes. Add garlic powder and cumin.
- In a bowl, mix shredded chicken with half of the green chili sauce.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining green chili sauce over the enchiladas and sprinkle cheese on top.
- Bake uncovered for 20-25 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
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