Imagine the warm, spicy embrace of green chiles, wrapping around tender chicken and creamy cheese like a cozy blanket—this dish is just that comforting. Creamy Green Chile Chicken Enchiladas aren’t just food; they’re the culinary equivalent of your favorite sweater on a crisp autumn day. Every bite is a reminder that sometimes, dinner is more than just a meal—it’s an experience of flavors dancing like autumn leaves in the wind.
Steps
- Warm oil in a skillet over medium heat and sauté minced garlic until it is aromatic, about 1 minute. Add green chile enchilada sauce or salsa verde and cook for an additional minute.
- Take the skillet off the heat and mix in sour cream and cilantro. Adjust the seasoning with salt and pepper, adding more sour cream if the sauce is too spicy. Set aside 1 cup of this sauce for assembling the enchiladas.
- Combine the shredded chicken and half of the cheese with the remaining sauce in the skillet.
- Preheat the oven to 350°F (177°C) and grease a 2-quart baking dish. Spread half of the reserved sauce on the bottom of the dish.
- Place 1/3 cup of the chicken mixture in the center of each tortilla and roll them into cylinders. Arrange them seam-side down in the baking dish.
- Pour the remaining reserved sauce over the enchiladas and sprinkle the rest of the cheese on top. Cover with foil and bake for 15 minutes, then remove the foil and bake until the cheese is melted and bubbly, about 10 more minutes.
- Allow the enchiladas to cool for 5 to 10 minutes before serving. Garnish with additional cilantro if desired.
Ingredients
- 2 cups shredded cooked chicken
- 6 flour or corn tortillas (8 inches in diameter)
- 2 cups (16 ounces) green chile enchilada sauce or salsa verde
- 1 teaspoon olive oil or avocado oil
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, finely chopped (plus more for serving)
- 1 cup shredded cheese (cheddar, Monterey Jack, Oaxaca, or a Mexican cheese blend)
Nutritional Values
Calories: 1840 | Protein: 132 g | Carbohydrate: 124 g | Dietary Fiber: 12 g | Total Sugars: 28 g | Total Fat: 92 g | Saturated Fat: 44 g | Cholesterol: 452 mg
FAQ
- Can I use store-bought enchilada sauce instead of homemade salsa verde?
- Yes, you can substitute store-bought green chile enchilada sauce for homemade salsa verde in this recipe. Options like Hatch, Las Palmas, and Frontera work well.
- What type of tortillas should I use for the enchiladas?
- You can use either flour or corn tortillas. Corn tortillas are more traditional, but if you prefer flour tortillas, they are a great alternative.
- How can I make the enchiladas less spicy?
- To reduce the spiciness, you can add extra sour cream to the enchilada sauce, which will help tone down the heat.
- Can these enchiladas be prepared in advance?
- It’s best to enjoy these enchiladas on the day they are made, as they absorb more sauce over time and can become soft and soggy. They are not recommended for making days ahead or freezing.
- What are some good side dishes to serve with green chicken enchiladas?
- These enchiladas pair well with Mexican rice or cilantro lime rice and refried or creamy black beans. Fresh pico de gallo, tortilla chips, and guacamole are also excellent accompaniments.
Tips
- Choose Your Tortillas Wisely: You can use either flour or corn tortillas for these enchiladas. Corn tortillas offer a more traditional taste and texture, while flour tortillas provide a softer bite. If you opt for corn tortillas, soften them before filling by lightly oiling and baking them at 350°F for 3 to 4 minutes for easier rolling.
- Adjust the Spice Level: If you find the sauce too spicy, you can mellow the heat by adding more sour cream. This not only tempers the spice but also adds a creamy texture to the dish.
- Avoid Making Too Far in Advance: These enchiladas are best enjoyed the day they are made as they tend to absorb the sauce and become soggy if prepared too far in advance. It’s not recommended to make them days ahead or to freeze them for later use.
- Let Them Set Before Serving: After baking, allow the enchiladas to cool for 5 to 10 minutes. This helps them set up a bit in the middle, making them easier to serve and enhancing their overall texture.
Equipment
- Skillet – for cooking the enchilada sauce and chicken mixture.
- Baking dish (2-quart) – for assembling and baking the enchiladas.
- Foil – for covering the enchiladas while baking.
- Garlic press or mincer (if you don’t have one) – for mincing garlic.
