Why Make This Recipe
Green Chile Chicken Enchiladas are a delightful dish that brings a burst of flavor to your table. They are easy to prepare and can be a crowd-pleaser for family dinners or gatherings with friends. The combination of tender chicken, creamy enchilada sauce, and melted cheese wrapped in warm tortillas creates a satisfying meal that everyone will enjoy. Plus, with many optional toppings, you can customize them to suit your taste.
How to Make Green Chile Chicken Enchiladas
Ingredients:
- 1-1½ lb ground chicken or ground turkey or beef (or shredded rotisserie chicken) approx 3 cups
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 packet taco seasoning (about 2 tablespoons) or homemade
- 2 tablespoons water or chicken broth
- 10-ounce package frozen spinach, thawed and drained
- 1 cup corn
- 2 cups grated cheese (Monterey Jack, pepper jack, or Tex Mex mix)
- 1 cup heavy cream
- Two 4.5 oz cans chopped green chiles
- Salt and pepper to taste
- 6-8 tortillas (flour or corn), softened
- Optional toppings: sour cream, cilantro, avocado, guacamole, pico de gallo, jalapenos, lime wedges, black olives
Directions:
- Preheat the oven to 350°F (175°C). Grease a casserole dish.
- In a large skillet, heat olive oil over medium heat. Cook the chicken with onion and garlic for 5 to 10 minutes until fully cooked.
- Stir in taco seasoning and 2 tablespoons of water or chicken broth; cook until the liquid reduces slightly. Set the mixture aside.
- In a bowl, combine thawed spinach, corn, one can of green chiles, and 1 cup of cheese.
- In another bowl, whisk together the heavy cream and the second can of green chiles, adding salt and pepper to taste.
- If needed, warm the tortillas slightly to soften them.
- Fill each tortilla with about 1/4 cup of the chicken filling, then roll them up and place seam-side down in the greased baking dish.
- Pour the heavy cream mixture evenly over the enchiladas, then top with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10-15 minutes until the enchiladas are bubbling and the cheese is golden.
- Let them stand for a few minutes before serving.
How to Serve Green Chile Chicken Enchiladas
Serve the enchiladas hot straight from the oven. You can offer a variety of toppings for guests to choose from, like sour cream, cilantro, avocado, guacamole, pico de gallo, jalapenos, lime wedges, or black olives. This makes the meal even more enjoyable and allows everyone to customize their dish.
How to Store Green Chile Chicken Enchiladas
If you have any leftovers, let the enchiladas cool completely. Then, cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator. They will keep well for up to 3 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.
Tips to Make Green Chile Chicken Enchiladas
- Use rotisserie chicken for a quicker preparation time.
- Feel free to mix and match the types of cheese based on what you have.
- To make it spicier, add diced jalapenos to the filling or top your enchiladas with sliced jalapenos.
- If you want a lighter version, substitute heavy cream with Greek yogurt or light cream.
Variation
For a vegetarian version, you can replace the chicken with additional veggies like bell peppers and mushrooms. Just sauté the vegetables in olive oil and season them as you would with the chicken for a delicious meat-free enchilada.
FAQs
-
Can I make enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step. Cover and store them in the fridge for a day before baking. -
What can I use instead of ground chicken?
Ground turkey, ground beef, or shredded rotisserie chicken are all great alternatives. -
Can I freeze Green Chile Chicken Enchiladas?
Absolutely! Assemble the enchiladas and freeze them before baking for up to 3 months. Bake them directly from frozen, adding extra time to ensure they’re thoroughly cooked.
Green Chile Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a casserole dish.
- In a large skillet, heat olive oil over medium heat. Cook the chicken with onion and garlic for 5 to 10 minutes until fully cooked.
- Stir in taco seasoning and 2 tablespoons of water or chicken broth; cook until the liquid reduces slightly. Set the mixture aside.
- In a bowl, combine thawed spinach, corn, one can of green chiles, and 1 cup of cheese.
- In another bowl, whisk together the heavy cream and the second can of green chiles, adding salt and pepper to taste.
- If needed, warm the tortillas slightly to soften them.
- Fill each tortilla with about 1/4 cup of the chicken filling, then roll them up and place seam-side down in the greased baking dish.
- Pour the heavy cream mixture evenly over the enchiladas, then top with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10-15 minutes until the enchiladas are bubbling and the cheese is golden.
- Let them stand for a few minutes before serving.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.