These Easy Green Chile Chicken Enchiladas are a wonderful way to enjoy a tasty meal! They have tender chicken and zesty green chiles, all wrapped in soft tortillas and topped with cheese.
Making these enchiladas is a breeze! I love to whip them up on busy nights when I need quick comfort food. Serve them with a side of rice, and watch everyone go back for seconds!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken makes this recipe super quick. You can also use leftover chicken or even turkey if you have it on hand. For a vegetarian option, swap it with black beans or sautéed mushrooms!
Green Chiles: Canned green chiles are convenient and easy to find in stores. If you want a bit of smoky flavor, you can use roasted green chiles or even jalapeños for extra heat. Just be mindful of how spicy they are!
Sour Cream: If you’re looking for a lighter option, Greek yogurt works great as a substitute. It adds creaminess and a bit of tang. You could also try cream cheese for a richer flavor.
Shredded Cheese: While cheddar and Mexican blends are popular choices, Gouda or Monterey Jack can melt beautifully too! Adjust based on your taste preferences or what you have available.
Corn Tortillas: Flour tortillas can be used instead of corn for a different texture. Just make sure to adjust cooking time as they might cook faster.
How Do I Keep My Tortillas from Breaking?
Warming the tortillas is a key step to avoid cracking. Here’s how to do it right:
- Wrap tortillas in a damp paper towel and microwave for about 30 seconds until warm and soft.
- Alternatively, heat them in a hot skillet for just a few seconds on each side. This adds a nice flavor!
- Don’t skip this step—pliable tortillas make rolling much easier!
What’s the Best Way to Layer My Enchiladas?
Layering enchiladas correctly ensures every bit is packed with flavor. Follow these steps:
- After filling, always roll them tightly and place them seam-side down in the baking dish. This helps them keep their shape.
- Pour the sauce generously over each enchilada to keep them moist while baking, and then top with cheese.
- For an extra kick, you can sprinkle some diced jalapeños or green onions on top before baking.
How to Make Easy Green Chile Chicken Enchiladas
Ingredients You’ll Need:
For the Enchilada Filling:
- 2 cups cooked chicken, shredded
- 1 cup green chiles (canned or roasted)
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
For Assembly:
- 10 corn tortillas
- 1 can green enchilada sauce (about 10 oz)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 tablespoon olive oil
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, totaling around 35-40 minutes. It’s a quick and easy dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease a 9×13 inch baking dish with a bit of olive oil to prevent sticking.
2. Make the Filling:
In a large bowl, combine the shredded chicken, green chiles, sour cream, half of the shredded cheese, garlic powder, onion powder, and salt. Mix everything together until it’s well combined and creamy.
3. Prepare the Tortillas:
To make your corn tortillas more pliable, warm them slightly in a skillet over low heat or pop them in the microwave for a few seconds. This helps prevent them from cracking when you roll them up.
4. Fill and Roll the Tortillas:
Take a warm tortilla and scoop a generous amount of the chicken mixture onto it. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
5. Add Sauce and Cheese:
Slowly pour the green enchilada sauce evenly over the top of your rolled enchiladas, making sure they are well covered. Then, sprinkle the remaining shredded cheese on top for that delicious, gooey finish.
6. Bake:
Place your baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. The delightful smell will fill your kitchen!
7. Serve and Enjoy:
Once done, carefully remove the enchiladas from the oven and let them cool for a few minutes. Before serving, garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your delicious homemade green chile chicken enchiladas!
Can I Use Flour Tortillas Instead of Corn Tortillas?
Yes, you can definitely use flour tortillas if you prefer them! Just be aware that the texture may be slightly different, as flour tortillas tend to be softer. Make sure to warm them up as well to help with rolling!
How Can I Make This Recipe Dairy-Free?
To make these enchiladas dairy-free, substitute sour cream with a dairy-free yogurt or cashew cream, and use plant-based cheese or skip the cheese entirely. These adjustments will still offer a creamy texture while keeping it dairy-free!
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble the enchiladas and place them in the baking dish, cover well, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This will help retain the cheese’s melty consistency!
