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Green Chile Chicken Enchiladas Recipe

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4.3 from 4 reviews

These Green Chile Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken, a zesty green chile sauce, and melted cheddar cheese, all baked to perfection in warm corn tortillas. Perfect for a satisfying family dinner, this recipe combines aromatic spices and a creamy sauce for a deliciously hearty meal.

Ingredients

Sauce

  • 1 tbsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp flour
  • 1.5 cups chicken broth
  • 1 cup diced green chile, chopped
  • 1.5 tsp ground cumin, divided
  • Salt to taste

Chicken

  • 1 lb chicken breast, boneless and skinless
  • Salt and pepper to taste
  • 1/2 tsp oregano
  • 1 tsp ground cumin

Assembly

  • 12 corn tortillas
  • 2 cups cheddar cheese, shredded

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
  2. Make the Sauce: In a pot over medium heat, heat the olive oil. Add the chopped onions and sauté for 4 minutes until softened. Add the minced garlic and sauté for an additional 1 minute. Sprinkle the flour over the mixture and stir well to combine.
  3. Add Broth and Seasoning: Slowly pour in the chicken broth, stirring constantly to avoid lumps, until a smooth sauce forms. Add the diced green chile, 1/2 tsp ground cumin, and salt to taste. Optionally blend the sauce for a smoother texture.
  4. Cook the Chicken: Bring a medium pot of water to a boil. Add the chicken breasts and boil for 20 to 25 minutes, until fully cooked through.
  5. Shred and Season Chicken: Remove the chicken from the water and shred it finely using two forks. Transfer the shredded chicken to a bowl, season with salt, pepper, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well to evenly distribute the spices.
  6. Prepare Tortillas: Warm the corn tortillas in the microwave for 30 to 60 seconds until pliable and easy to roll.
  7. Assemble Enchiladas: Place 2 to 3 tablespoons of the shredded chicken in the center of each tortilla. Top with 1 tablespoon of shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  8. Add Sauce and Cheese: Pour about 1 cup of the prepared green chile sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese on top.
  9. Bake: Bake in the preheated oven for approximately 20 minutes until the cheese on top is melted, bubbly, and slightly golden.

Notes

  • You can blend the green chile sauce for a smoother consistency or leave it chunky for more texture.
  • Adjust the amount of green chile sauce poured over enchiladas according to your taste preference.
  • Using warmed tortillas helps prevent cracking when rolling the enchiladas.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For added heat, consider adding chopped jalapeños or hot sauce to the filling or sauce.

Find it online: https://dishcooks.com/green-chile-chicken-enchiladas-recipe/