Creamy Green Chile Chicken Enchiladas are a delicious and comforting dish that everyone loves. These enchiladas are filled with juicy chicken, melted cheese, and a creamy sauce that brings comfort to any meal. Whether you’re cooking for your family or hosting friends, these enchiladas are sure to please.
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Why Make This Recipe
This recipe is perfect for several reasons. First, it’s simple to make and doesn’t require a lot of time. Second, it’s great for using leftover chicken. Third, the creamy texture of the sauce combined with the cheese and green chiles gives a wonderful flavor that is hard to resist. Plus, they can be made in advance, making them a great choice for busy nights.
How to Make Creamy Green Chile Chicken Enchiladas
Ingredients:
- 2.5 cups cooked, shredded chicken
- 2.5 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
- 1 can green chiles (4 oz)
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can green chile enchilada sauce (20 oz)
- 12-14 pieces small corn or flour tortillas
- Nonstick cooking spray
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
- Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
- Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften. This will make them easier to roll and less likely to crack.
- Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in your prepared baking dish.
- Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—but watch closely to avoid burning.
- Let the enchiladas cool slightly before serving hot. Garnish as you like!
How to Serve Creamy Green Chile Chicken Enchiladas
These enchiladas are best served hot right out of the oven. You can garnish them with chopped cilantro, sliced green onions, or a dollop of sour cream. Serve them with a side of rice and beans for a complete meal.
How to Store Creamy Green Chile Chicken Enchiladas
If you have leftovers, you can store them in an airtight container in the fridge for up to three days. To reheat, simply place them in the oven at a low temperature until warmed through.
Tips to Make Creamy Green Chile Chicken Enchiladas
- Use Homemade Chicken: If you have time, poach some chicken breasts for the best flavor.
- Be Gentle with Tortillas: Make sure to dip the tortillas in warm sauce to prevent cracking while rolling.
- Add Fresh Ingredients: Consider adding chopped spinach or peppers to the chicken mixture for an extra veggie boost.
Variation
You can easily customize this recipe by adding beans, corn, or different spices to the filling. For a spicier kick, consider adding jalapeños or using spicy enchilada sauce.
FAQs
Q1: Can I make these enchiladas ahead of time?
A: Yes! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking.
Q2: Can I freeze the enchiladas?
A: Absolutely! Just make sure to tightly wrap the assembled enchiladas and store them in a freezer-safe container. You can freeze them for up to three months.
Q3: What can I use instead of chicken?
A: You can substitute cooked shredded beef, pork, or even a combination of beans and cheese for a vegetarian version.
Creamy Green Chile Chicken Enchiladas
Ingredients
Filling
- 2.5 cups cooked, shredded chicken Use leftover chicken for convenience.
- 2.5 cups Monterey Jack cheese, shredded Can substitute with mozzarella or a blend for extra meltiness.
- 1 can green chiles (4 oz)
- ¾ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Assembly
- 1 can green chile enchilada sauce (20 oz)
- 12-14 pieces small corn or flour tortillas
- Nonstick as needed cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
Assembly & Baking
- Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
- Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften.
- Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in the prepared baking dish.
- Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—watch closely to avoid burning.
Serving
- Let the enchiladas cool slightly before serving hot. Garnish as you like!
