Green Chili Chicken Enchiladas – Easy, Creamy & Cheesy

Make these easy green chili chicken enchiladas with tender shredded chicken, green chiles, creamy sauce, and melted cheese. Weeknight-friendly and freezer-ready.

Description

Greetings, dear reader, from my cozy kitchen, which today becomes an air ticket to the sunny borderlands of America and Mexico! I am ready to take you on a gastronomic journey to one of the most fragrant, aromatic, and cozy places on earth – to green chili chicken enchiladas. This dish, with its subtle spices and incredible taste, is a shining example of how simple food can turn into a culinary masterpiece in the hands of a gourmet. Tender, juicy tortillas filled with chicken, poured over with a mild, creamy, slightly spicy sauce, and baked in a bright green lava of melted cheese. Oh, how I want to dive into this today!

The filling is very easy to prepare, and the filling sauce is no exception. A truly unforgettable recipe in every respect, which not only adheres to my rules of culinary experiments but sets the bar incredibly high. In the U.S. and, in particular, in the Southwest, green chicken enchiladas have become so popular that more and more Americans now prefer to replace traditional Thanksgiving side dishes with them.

In this post, I will show you how to cook the perfect green chili chicken enchiladas casserole so that all your guests and family will be delighted and in awe of your culinary skills. I will share with you proven secrets and techniques that will allow you to make your casserole super creamy and incredibly flavorful – and completely unforgettable. Trust me, it’s worth taking the time to experiment with this green chili chicken enchiladas recipe. It will quickly find a place among your favorites. So, fasten your seatbelts, it’s time to fly into the world of unforgettable flavors!

My Thoughts Before Starting

It is always interesting to me to read the history of a dish before cooking. The more unusual and fascinating the origins, the better. For me, the history of enchiladas is a wonderful love story. Love, warmth, flavor, and a zest for life, combined with a moderate respect for simple ingredients – all this is a prerequisite for this dish to work. The first time I tried it, I was in a little family restaurant in New Mexico. The sauce was made of local roasted Hatch chilies and had an aroma that is impossible to repeat at home.

In addition to focusing on the very spirit and soul of this dish (comfort, warmth, and a gentle zest that does not overwhelm but awakens and elevates the taste of other ingredients), I also had to consider balance. A balance between sauce creaminess and chicken juiciness and a crust of golden cheese that has just baked in the oven. This is a recipe for a gathering around the table that unites people like nothing else. A perfect weekend dinner, a dinner party with friends and, as I mentioned, even a holiday. It’s in such recipes that I find the most joy of all. The ability to go with a taste that takes you to another place and creates beauty in memories. Cooking, as we all know, is a journey, and enchiladas are one of my favorite destinations. I sincerely hope they will also become one of yours.

Image Caption: On a wooden countertop, all the ingredients needed to create enchiladas have been arranged. In the frame are chicken breasts with a juicy ruby-red core, canned fragrant green chili sauce, a stack of corn tortillas, and a large pile of different cheeses that will later be shredded. The whole set of colors and textures that are on the background of the same table promises the birth of a unique and extraordinary feast.

Ingredients List

For the chicken filling:

1 lb (approx. 500g) boneless, skinless chicken breasts

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

1 cup (approx. 100g) Monterey Jack cheese, shredded

For enchilada sauce:

28 oz (approx. 800g) green chile enchilada sauce (canned or homemade)

1 cup (approx. 200g) sour cream (or Greek yogurt)

1/2 bunch fresh cilantro, chopped

For Assembly:

12 corn tortillas

2 cups (approx. 250g) Mexican cheese blend (e.g., Monterey Jack, Cheddar), shredded

Optional for serving: sliced avocado, cherry tomatoes, extra sour cream, fresh cilantro.

Image Caption: The cooking process is in full swing. The image shows how hands are gently rolling a tortilla stuffed with juicy filling, already ready for the baking tray. Next to it is a bowl with a creamy green sauce that will soon be poured over all the rolls to create a base for a cheesy casserole.

Step-by-Step Instructions

Prepare the chicken: Preheat oven to 400°F (200°C). Place the chicken breasts in a baking dish, drizzle with olive oil, and sprinkle with salt, pepper, and cumin. Bake for 25-30 minutes or until cooked through. Let it cool slightly, then shred with two forks.

Make the filling: In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and cook for another minute until fragrant. Add the shredded chicken, 1/2 cup of enchilada sauce, and 1 cup of shredded Monterey Jack cheese. Mix everything together and take off the heat.

Prepare the sauce: In a medium bowl, whisk together the remaining enchilada sauce, sour cream, and chopped cilantro until smooth and creamy.

Warm the tortillas: To make the tortillas pliable and prevent cracking, warm them up. This can be done by wrapping them in a damp paper towel and microwaving for 30-40 seconds or heating briefly on a dry skillet.

Roll the enchiladas: Spread a thin layer of the prepared sauce on the bottom of a large baking dish (about 9×13 inches or 20×30 cm). Dip each tortilla briefly in the remaining sauce, then put 2-3 tablespoons of chicken filling in the center and roll up tightly. Place the rolled tortillas in the baking dish, seam side down.

Bake: Pour the remaining sauce over the rolled enchiladas, making sure they are all well-coated. Sprinkle generously with the Mexican cheese blend. Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden brown.

Serve: Let the enchiladas rest for 5-10 minutes after removing from the oven. Serve hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream.

Nutrition Facts (per serving)

Calories 450 kcal
Protein 35 g
Fat 22 g
Carbohydrates 28 g

My Tips & Tricks

Secret to flexible tortillas: The biggest challenge is cracking tortillas. In addition to warming them, the key is to quickly dip each tortilla in warm sauce just before stuffing. This will not only add flavor but will make the tortillas incredibly pliable.

Make your own sauce: If you have time, do it. Roast Anaheim or Poblano peppers, peel and deseed them, then blend with chicken broth, onion, garlic, and cilantro. The difference in taste is colossal and will make your dish a level higher.

Add some crunch: To diversify the creamy consistency of the filling, add something crispy. Canned roasted corn or finely chopped red bell pepper will do.

Cheese selection: Do not be afraid to experiment with cheeses! Instead of buying a pre-packaged cheese mix, try a combination of Oaxaca cheese (which melts incredibly well) and crumbled Cotija (which will add a salty-sharp flavor to the mixture).

Make it ahead: This is a perfect dish to make ahead of time! You can assemble the entire casserole (without baking), tightly cover it with foil and put in the refrigerator for up to 24 hours. Then, before serving, just put it in the oven, adding about 10 minutes to the baking time.

Conclusion

I hope you enjoyed this culinary tour of the enchanting world of green chili chicken enchiladas as much as I did. The dish, once again, proved that the best flavors are born from simplicity and love. The food is creamy, hearty, with just a slight kick of spice and just addictive. Experiment with it and adapt it to your taste preferences. After all, this is what cooking is all about – the discovery of new and the creation of your own unique and inimitable flavors. Enjoy!

Image Caption: A dish that is ready to be eaten. A golden, appetizingly browned crust of cheese on top covers enchiladas in a baking dish, under which the creamy green sauce gently bubbles. The entire surface is sprinkled with fresh cilantro and slices of avocado, which give it freshness and color.

FAQ Section

Can I use flour tortillas instead of corn?
Of course! Although corn tortillas are considered traditional because of their more pronounced flavor, a flour tortilla version will also be delicious. They will have a softer, more tender texture after baking.

How can I adjust the spiciness of the dish?
The heat level, as a rule, depends on the sauce. If you buy canned, then when choosing a sauce, pay attention to the labels (mild, medium, hot). If you are going to cook yourself, then you will control the number of hot peppers (jalapenos, for example) that you add to the sauce. If you want it to be more mild, you can also add more sour cream.

How do I store leftover enchiladas?
Leftovers are stored in an airtight container in the refrigerator for up to 3 days. It is best to reheat in the oven (at 350°F/175°C for about 15 minutes) so that the cheese becomes melty again and the tortillas do not become wet. You can also reheat individual portions in the microwave.