Green Chile Enchiladas

When I think of comfort food, nothing quite compares to Green Chile Enchiladas. It’s amazing how a plate of these enchiladas can transport me back to my childhood, where weekends were filled with family gatherings and laughter. The aroma of the kitchen, filled with the fragrance of simmering spices and melting cheese, is a memory I cherish. These enchiladas are not just a meal; they are a celebration of flavors, memories, and traditions. They bring warmth to the heart and happiness to the palate. Imagine diving into a plate of these delicious wraps, bursting with tender chicken, rich cheese, and vibrant green chilies, all enveloped in soft tortillas. It’s the perfect dish for any gathering, whether it’s a cozy dinner with friends or a festive family feast. Every bite is a comforting reminder that good food brings us together. Trust me, you’ll want to make Green Chile Enchiladas your new go-to recipe!

Ingredient List for Green Chile Enchiladas

When preparing Green Chile Enchiladas, the harmony of ingredients is paramount. Each one plays an essential role in creating that perfect balance of flavor and texture. The key players include tender chicken, creamy Monterey Jack cheese, and vibrant green chilies. Together, they make these enchiladas truly irresistible.

• 4 cups shredded or chopped chicken
• 3 cups shredded Monterrey Jack cheese (divided)
• 8-10 medium flour tortillas or 10-12 quality corn tortillas (like La Tortilla Factory)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion (may substitute with 1 teaspoon onion powder)
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup homemade salsa verde (or store-bought – I like mild Herdez)
• 14 oz. can mild diced green chilies (not drained)
• 1 teaspoon each of ground cumin and chicken bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• Tomatoes
• Avocados
• Cilantro
• Chips
• Freshly squeezed lime
• Hot sauce

The Method for Green Chile Enchiladas

Making Green Chile Enchiladas is a joyful process that brings the kitchen to life. The steps are straightforward, and soon enough, you’ll have a bubbling dish ready to be devoured. Let’s dive into the method!

1. Preheat your oven to 350 degrees F. This ensures a perfectly cooked dish right from the start.
2. If using corn tortillas, add enough canola or vegetable oil to a cast iron or medium skillet to cover the bottom. Heat over medium-high heat. Working with one tortilla at a time, add the tortilla and lightly fry for about 10 seconds on each side. You want them soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel-lined plate, with paper towels in between each row. Repeat with 12 to 14 tortillas.
3. Now, let’s prepare the Green Chile Sour Cream Sauce. Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté for about 3 minutes until it’s tender. Sprinkle in flour and garlic, cooking for 2 minutes until it thickens. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon, and spices. Bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in sour cream.
4. For the filling, add chicken to a large bowl. Stir in 1 cup of the Green Chile Sour Cream Sauce along with 2 cups of the cheese.
5. Assemble the enchiladas by spreading ½ cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish (the layer will be very thin). Add the enchilada filling to the center of each tortilla (approximately ½ cup), roll them up tightly, and place them seam side down in the dish.
6. Top the enchiladas evenly with the remaining Green Chile Sour Cream Sauce followed by the remaining cheese.
7. Bake uncovered at 350 degrees F for 30 to 35 minutes or until the cheese is completely melted and the center is hot. If you like, broil until the cheese is golden.
8. Finally, top or serve with your desired garnishes. Fresh cilantro, avocados, and a squeeze of lime really elevate the dish!

Change It Up

If you’re looking to mix things up with your Green Chile Enchiladas, here are some fun ideas! You can easily customize this dish to fit your taste preferences.

• Vegetarian Option: Substitute the chicken with black beans or roasted vegetables for a delicious vegetarian twist.
• Spice Level: Adjust the heat by using spicier green chilies or adding some diced jalapeños to the filling.
• Cheese Variations: Try different types of cheese like pepper jack or queso fresco for varied flavor profiles.
• Serving Style: Serve enchiladas with a side of Mexican rice or a fresh salad for a complete meal.
• Freezing: These enchiladas freeze well! Prepare a batch and freeze before baking. Just pop them in the oven whenever you need a quick meal.
• Storage: Store any leftovers in an airtight container for up to 3 days in the fridge.
• Garnish Ideas: Consider topping with fresh diced tomatoes, extra cheese, or a drizzle of more sour cream for extra richness.

Great Combinations for Green Chile Enchiladas

Serving Green Chile Enchiladas can be just as much fun as making them! Here are some wonderful combinations:

• Mexican Rice: A side of fluffy, seasoned Mexican rice pairs beautifully with the enchiladas.
• Refried Beans: Creamy refried beans are a classic accompaniment that complements the flavors perfectly.
• Guacamole: Fresh guacamole adds a creamy texture and coolness to balance the spiciness.
• Salsa: A fresh tomato salsa provides a zesty contrast to the richness of the enchiladas.
• Occasions: These enchiladas are perfect for family dinners, game day, or any festive occasion.
• Seasonal Touch: In summer, serve with fresh corn on the cob or a summer salad, while in fall, pair with roasted vegetables.

FAQ

Conclusion

Green Chile Enchiladas are a delightful dish that combines rich, comforting flavors with a touch of spice. They are perfect for gatherings or a simple family dinner, bringing everyone together around the table. I encourage you to try making them yourself and experience the joy of sharing a homemade meal with loved ones. You won’t be disappointed!

Green Chile Enchiladas

The ultimate comfort food, Green Chile Enchiladas are creamy, cheesy, and bursting with flavor. Perfect for an easy weeknight dinner or a festive gathering, these enchiladas will satisfy your cravings. Make them tonight and experience the joy of homemade goodness!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups shredded or chopped chicken
• 3 cups shredded Monterrey Jack cheese (divided)
• 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion (may sub 1 teaspoon onion powder)
• 4 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup homemade salsa verde (or storebought – I like mild Herdez)
• 14 oz. can mild diced green chilies (not drained)
• 1 teaspoon ground cumin EACH
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• Tomatoes
• Avocados
• cilantro
• chips
• freshly squeezed lime
• hot sauce

Equipment

• Large Pot
• Saucepan
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees F. This ensures a perfectly cooked dish right from the start.
2. If using corn tortillas, add enough canola or vegetable oil to a cast iron or medium skillet to cover the bottom. Heat over medium-high heat. Working with one tortilla at a time, add the tortilla and lightly fry for about 10 seconds on each side. You want them soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel-lined plate, with paper towels in between each row. Repeat with 12 to 14 tortillas.
3. Now, let’s prepare the Green Chile Sour Cream Sauce. Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté for about 3 minutes until it’s tender. Sprinkle in flour and garlic, cooking for 2 minutes until it thickens. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon, and spices. Bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in sour cream.
4. For the filling, add chicken to a large bowl. Stir in 1 cup of the Green Chile Sour Cream Sauce along with 2 cups of the cheese.
5. Assemble the enchiladas by spreading ½ cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish (the layer will be very thin). Add the enchilada filling to the center of each tortilla (approximately ½ cup), roll them up tightly, and place them seam side down in the dish.
6. Top the enchiladas evenly with the remaining Green Chile Sour Cream Sauce followed by the remaining cheese.
7. Bake uncovered at 350 degrees F for 30 to 35 minutes or until the cheese is completely melted and the center is hot. If you like, broil until the cheese is golden.
8. Finally, top or serve with your desired garnishes. Fresh cilantro, avocados, and a squeeze of lime really elevate the dish!

Notes

• Tip 1: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
• Tip 2: Add 1 pound of chicken breasts pounded thin (2-3 breasts) and cook for 3-5 minutes, or until golden brown on one side.
• Tip 3: Flip chicken and add 1 ½ cups of chicken broth. Cover and reduce heat to medium and simmer for 10 minutes.
• Tip 4: Flip chicken over and continue to cook for 5-10 minutes or until cooked through and tender enough to shred.
• Tip 5: Remove chicken from skillet and let rest for 5 minutes before shredding (or dicing if preferred).

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.