These green substitute for green chilies chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is sure to become a family favorite!
Making enchiladas at home is actually quite easy to do! These green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. A pan full of green chile chicken enchiladas topped with diced tomatoes and cilantro. These green chile chicken enchiladas are ready in less than an hour and are loaded with cheese, chicken and chiles. My family requests this dish constantly, it’s just that good! Green chicken enchiladas on a plate, topped with tomatoes and cilantro. How to make green chile chicken enchiladas These green enchiladas start with cooked, shredded chicken.
You can use leftover chicken, a rotisserie chicken, or cook up some fresh chicken breasts. I sometimes put some chicken breasts in the slow cooker with a cup of green salsa, then cook on low for 6 hours and shred the meat. The chicken is combined with green chiles, spices and and cheese, then rolled up with a little sour cream into the tortillas. I use corn tortillas here because it’s more traditional, but you can absolutely substitute flour tortillas if you prefer. Corn tortillas filled with chicken and rolled up into enchiladas. The tortillas need to be softened before you roll them up, otherwise they’ll break or crack.
Some people dip their tortillas in hot oil to soften, but I’ve found the easiest way to do this is to give the tortillas a good steam in the microwave. After the enchiladas are rolled up, they’re coated in sauce and topped with cheese before they go into the oven. I use store bought green enchilada sauce here, because I find that I simply don’t have the time to make my own sauce most of the time! Unbaked green chile chicken enchiladas topped with shredded cheese. You can make these enchiladas as mild or as spicy as you like by selecting a sauce and can of chiles with the heat content that you’re looking for. I use mild sauce and mild chiles because I’m feeding kids, but if you like spicy, switch to a hot enchilada sauce or chiles.
A baking dish of green chile chicken enchiladas topped with cheese, tomatoes and cilantro leaves. After the enchiladas take a trip through the oven, I top them with a little diced tomato and cilantro for added freshness. I serve these green chile chicken enchiladas with our favorite Mexican rice and beans for an amazingly delicious dinner that my whole family enjoys. In a medium bowl, mix together the monterey jack and cheddar cheeses. 2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste. Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.
Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of sour cream down the center of each tortilla. 3 cup of the chicken mixture, then tightly roll up the tortilla and place it seam side down in the pan. Repeat the process with the remaining tortillas. Pour the enchilada sauce over the top of the pan, the top the enchiladas with the remaining cheese. Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.
Notes Recipe adapted from Lil’ Luna. I typically use rotisserie chicken in these enchiladas to make life easier, but leftover chicken also works great! Thank you for teaching me successfully how to make enchiladas. We love green chili in this house, but I needed something new to fix besides my regular Chili Relleno Casserole. I used rotisserie chicken which was top notch and everything else was wonderful. Next time I think I’ll add more chilies or may even put a whole one down the length of the tortilla for more chili flavor. I really prefer the cheddar and Monterey jack blend.
So easy and came out delicious! This is for sure my go to recipe for these now! If I were to do a double batch, could you freeze these? Enchiladas are one of our favourite dinners and these sound absolutely divine!
I am definitely putting these on the meal plan for the week! This is one of those classic meals everyone needs to make! This is such a great recipe to make for a get together with my girlfriends! As soon as we’re out of this lockdown, I’ll be cooking it up pronto!