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Green Chile Chicken Enchiladas

A delightful dish that combines tender chicken, creamy enchilada sauce, and melted cheese wrapped in warm tortillas, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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 cloves garlic, 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
  • 2 4.5 oz cans chopped green chiles
  • Salt and pepper to taste
  • 6-8 pieces tortillas (flour or corn), softened
Optional Toppings
  • sour cream
  • cilantro
  • avocado
  • guacamole
  • pico de gallo
  • jalapenos
  • lime wedges
  • black olives

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a casserole dish.
  2. 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.
  3. Stir in taco seasoning and 2 tablespoons of water or chicken broth; cook until the liquid reduces slightly. Set the mixture aside.
  4. In a bowl, combine thawed spinach, corn, one can of green chiles, and 1 cup of cheese.
  5. In another bowl, whisk together the heavy cream and the second can of green chiles, adding salt and pepper to taste.
  6. If needed, warm the tortillas slightly to soften them.
Assembly
  1. 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.
  2. Pour the heavy cream mixture evenly over the enchiladas, then top with the remaining cheese.
Baking
  1. 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.
  2. Let them stand for a few minutes before serving.

Notes

Serve the enchiladas hot straight from the oven with a variety of toppings for guests to choose from. Use rotisserie chicken for quicker preparation and feel free to mix cheeses. To make it spicier, add diced jalapenos. For a lighter version, substitute heavy cream with Greek yogurt or light cream.