These Green Chile Chicken Enchiladas are a delicious and satisfying dinner option for any weeknight. They are creamy, tangy, and will leave you feeling full and content. You have the flexibility to either cook a couple of chicken breasts in a skillet or use pre-cooked chicken like rotisserie or canned chicken breast. The recipe is simple and comes together effortlessly. To enhance the flavor, I recommend smothering the enchiladas with a homemade green chile sauce that only takes about 10 minutes to prepare. It adds a lot more depth of flavor compared to store-bought canned enchilada sauce, so I highly recommend including it in the recipe if possible.
Chicken Options
I prepared a pair of chicken breasts in a skillet for the enchiladas (see recipe below for instructions), but if you prefer a simpler approach, you can use rotisserie chicken or canned chicken breast. To make this recipe even more convenient, you’ll only need approximately 2 cups of chopped, cooked, and cooled chicken for the filling.
Can I Add More Vegetables?
Certainly, if desired, you have the option to incorporate additional vegetables into the enchilada filling. However, considering the increased quantity, I recommend either preparing a larger batch of enchiladas (perhaps around 16) or reducing the amount of meat by half to compensate for the extra vegetables. Suitable vegetables that can complement these green chile chicken enchiladas include sautéed zucchini (to eliminate moisture), sautéed or thawed chopped spinach, and thawed frozen corn.
Alternatively, you can enhance the nutritional balance of your meal by including a variety of vegetables as a side dish. 😉
What to Serve with Green Chile Chicken Enchiladas
There is a wide variety of excellent side dishes that would complement these enchiladas perfectly. Consider trying one of the options listed below:
Are These Enchiladas Spicy?
I would categorize these enchiladas as having a medium level of spiciness. To give them a kick, I included pepper jack cheese, which contains spicy peppers, along with a hint of cayenne pepper in the filling. If the canned green chiles used for the enchilada sauce are also spicy, your enchiladas will lean towards the spicier side.
To achieve a milder flavor for these enchiladas, replace the pepper jack cheese with Monterey Jack, exclude the cayenne pepper from the filling, and ensure the inclusion of mild canned green chiles.
If you want to see the step-by-step photos, simply scroll down.
How to Make Green Chile Enchiladas – Step by Step Photos
Start by preheating a large skillet over medium-high heat. When the skillet is hot, place the tortillas in it and toast each side for approximately 30-60 seconds or until they turn brown (no oil is necessary). After toasting, transfer the tortillas onto a plate and cover them with foil or an inverted bowl to prevent them from drying out.
Reduce the heat on the skillet to medium. Pour ½ Tbsp of cooking oil onto the heated skillet and move it around to cover the surface. Place two boneless, skinless chicken breasts onto the skillet and cook for approximately 5-7 minutes on each side or until they reach an internal temperature of 165ºF. Move the cooked chicken to a fresh cutting board to allow it to cool.
Start preparing the green chile enchilada sauce as the chicken cooks. Blend two 4oz. cans of diced green chiles (including the liquid) in a blender until smooth.
In a sauce pot, pour 2 tablespoons of cooking oil, followed by 2 tablespoons of all-purpose flour, 1 teaspoon of ground cumin, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Stir the mixture continuously over medium heat until it starts to bubble. Once it begins bubbling, keep cooking and stirring for one more minute.
Combine 1 cup of water with the puréed green chiles. Whisk thoroughly until well combined, then heat the mixture until it reaches a simmer, stirring regularly. As it simmers, the sauce will thicken slightly. Season the sauce with approximately ½ tsp of salt, then set it aside.
Meticulously dice the cooked chicken.
To start, preheat the oven to 350ºF. Then, combine ½ cup of sour cream, 1 cup (4oz.) of shredded pepper jack cheese, 2 sliced green onions, ½ tsp of garlic powder, ¼ tsp of cayenne, ½ tsp of cumin, ¼ tsp of salt, and the chopped chicken in a bowl. Stir everything together to mix well.
Start the process of assembling the chicken enchiladas by placing approximately ¼ cup of filling onto each toasted tortilla. Proceed to roll the tortillas closed and then position them in a casserole dish, ensuring that the seam side is facing downwards.
Drizzle the enchiladas with the prepped green chile enchilada sauce.
Sprinkle the remaining 4oz. (1 cup) of shredded pepper jack cheese on top.
Place the enchiladas in the oven that has been preheated to 350ºF and bake them for approximately 30 minutes. Keep an eye on the sauce, and once it starts to bubble around the edges, they should be ready. Optionally, you can add chopped cilantro as a garnish, although it is not necessary for enhancing the flavor.
Above the recipe in the blog post, you will find side dish recommendations. Serve the dish hot for the best experience!
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