Green Chile Chicken Enchilada Recipe

Introduction

Green chile chicken enchiladas are a delicious and flavorful Mexican dish that is perfect for any occasion. This recipe combines tender chicken, tangy green chiles, and melted cheese all wrapped in a warm tortilla. Whether you are hosting a dinner party or looking for a comforting meal for your family, this recipe is sure to impress.

Ingredients

For the Enchiladas:

2 cups cooked chicken, shredded
1 cup green chile sauce
12 corn tortillas
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Green Chile Sauce:

4 cups roasted green chiles, peeled and chopped
1 cup chicken broth
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 teaspoon cumin
Salt and pepper to taste

Steps

Step 1: Prepare the Green Chile Sauce

In a medium saucepan, heat the vegetable oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the garlic and oil, stirring constantly for 1-2 minutes to create a roux.

Slowly whisk in the chicken broth, ensuring there are no lumps. Add the chopped green chiles, cumin, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens. Remove from heat and set aside.

Step 2: Prepare the Chicken Filling

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the shredded chicken, ground cumin, garlic powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until the chicken is heated through and well-coated with the seasonings. Remove from heat and set aside.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C).

Take a corn tortilla and dip it into the green chile sauce to lightly coat both sides. Place a spoonful of the chicken filling in the center of the tortilla and roll it up tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling.

Pour the remaining green chile sauce over the enchiladas, making sure they are evenly covered. Sprinkle the shredded Monterey Jack cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Variations

While this recipe is delicious as is, you can easily customize it to suit your taste preferences. Here are a few variations you can try:

Vegetarian Enchiladas: Replace the chicken with roasted vegetables like bell peppers, zucchini, and corn.
Spicy Enchiladas: Add some diced jalapenos or a pinch of cayenne pepper to the chicken filling for an extra kick.
Cheesy Enchiladas: Use a combination of different cheeses like cheddar, pepper jack, or queso fresco.
Enchilada Casserole: Layer the tortillas, chicken filling, sauce, and cheese in a baking dish to create a delicious enchilada casserole.

Tips

Use store-bought green chile sauce if you’re short on time, but homemade sauce will provide the best flavor.
Make sure to warm the corn tortillas before rolling to prevent them from cracking.
Cooking the onions until translucent will give them a sweeter flavor that complements the green chile sauce.
Feel free to adjust the amount of green chiles and spices to your desired level of heat.
Serve your enchiladas with sour cream, guacamole, and salsa for extra flavor.

Conclusion

Green chile chicken enchiladas are a classic Mexican dish that is both delicious and satisfying. With its flavorful chicken filling, tangy green chile sauce, and melted cheese, this recipe is sure to become a family favorite. Whether you’re cooking for a special occasion or simply craving some comfort food, these enchiladas will not disappoint.

FAQs

1. Can I make the green chile sauce ahead of time?

Yes, you can make the green chile sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before using in the recipe.

2. Can I use flour tortillas instead of corn tortillas?

While traditionally enchiladas are made with corn tortillas, you can use flour tortillas if you prefer. Just note that the texture and flavor may be slightly different.

3. Can I freeze the enchiladas?

Yes, you can freeze the enchiladas. After assembling the enchiladas, wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake as directed.

4. Can I use leftover chicken instead of cooked chicken?

Absolutely! Leftover chicken works great in this recipe. Just make sure to shred it before using.

5. Can I use a different type of cheese?

Yes, you can use any type of cheese that melts well, such as cheddar, pepper jack, or queso fresco.

Enjoy your homemade green chile chicken enchiladas!

Green chile chicken enchilada