$11.32 RECIPE / $1.89 SERVING
These Green Chile Chicken Enchiladas make a fantastic comfortable weeknight meal since they are creamy, zesty, and filling.
These green chile chicken enchiladas come together quickly whether you use pre-cooked chicken like rotisserie chicken or canned chicken breast or simply fry a few chicken breasts in a skillet.
To give these chicken enchiladas a lot more flavor than store-bought canned enchilada sauce, I covered them in a quick homemade green chile sauce that only takes about 10 minutes to create. If at all possible, avoid skipping this step.
CHOICES OF CHICKEN
For these enchiladas, I browned a few chicken breasts in a skillet (recipe below), but if you want to make the recipe even simpler, you can use rotisserie chicken or canned chicken breast.
For the enchilada filling, you’ll need around 2 cups of chopped, cooked, and cooled chicken.
CAN I INCLUDE MORE VEGGIES?
Yes, if you’d like, you can add more vegetables to the enchilada filling. Given that you’ll be increasing the volume, I advise either making more enchiladas—possibly 16—or cutting the meat in half to account for the extra vegetables.
Zucchini (sautéed first to eliminate moisture), spinach (chopped and sautéed or frozen, thawed), or frozen corn are some vegetables that might work well in these green chile chicken enchiladas (thawed).
Alternatively, you could simply serve a lot of vegetables as a side dish to achieve balance.
SERVING SUGGESTIONS FOR GREEN CHILE CHICKEN ENCHILADAS
These enchiladas would go well with so many delicious side dishes. Consider one of these:
- Charred Corn and Zucchini Salad
- Cumin Lime Sweet Roasted Sweet Potatoes
- Quick Seasoned Black Beans
- Warm Corn and Avocado Salad
- Cumin Lime Coleslaw
- Cucumber Black Bean Salad
- Sweet Corn Salsa
SPICY OR NOT?
These enchiladas rate as “medium” spicy, in my opinion. In the filling, I used pepper jack cheese, which contains hot peppers, as well as a small amount of cayenne pepper.
Your enchiladas will be spicier if you use hot canned green chilies to prepare the enchilada sauce.
Simply substitute Monterey Jack cheese for the pepper jack, omit the cayenne in the filling, and use mild canned green chilies if you want to make these enchiladas mild.
GREEN CHILE CHICKEN ENCHILADAS
- 12 6-inch corn tortillas ($0.68)
- 1/2 Tbsp. cooking oil ($0.02)
- 1 lb. boneless, skinless chicken breast* ($6.43)
- 1/2 cup sour cream ($0.22)
- 8 oz. pepper jack cheese, shredded and divided ($1.69)
- 2 green onions, sliced ($0.20)
- 1/2 tsp garlic powder ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/2 tsp ground cumin ($0.05)
- 1/2 tsp salt ($0.02)
GREEN CHILE ENCHILADA SAUCE
- 2 4oz. cans of diced green chiles ($1.58)
- 2 Tbsp. cooking oil ($0.16)
- 2 Tbsp. all-purpose flour ($0.02)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp garlic powder ($0.03)
- 1/4 tsp onion powder ($0.02)
- 1 cup of water ($0.00)
- 1/2 tsp salt ($0.02)
- A big skillet is heated to medium-high. Toasted tortillas should be heated through and toasted for 30 to 60 seconds on each side, or until browned (no oil needed). To prevent them from drying out, stack the toasted tortillas on a platter and cover them with foil or an upside-down bowl.
- Reduce the heat under the skillet to medium-low, add the oil, and stir to evenly coat the bottom. When the internal temperature of the chicken reaches 165°F, add the chicken breast and cook for about 5-7 minutes on each side. Place the cooled chicken breast on a fresh cutting board.
- Start preparing the green chile enchilada sauce while the chicken is cooking. Blend the contents of both cans of diced green chilies (liquid included) until smooth.
- In a small saucepan, combine the flour, cooking oil, cumin, garlic powder, and onion powder. Over medium heat, stir and simmer the mixture until a bubble forms. Cook and stir for one minute after the mixture starts boiling.
- Carefully add the water to the sauce pot along with the puréed green chiles, and stir to incorporate. Stir often as the sauce returns to a simmer. When the mixture is simmering, turn the heat off and add salt (approximately 1/2 teaspoon). The sauce is set apart.
- Set the oven to 350°F and start heating it. To a big bowl, add the sour cream, half the pepper jack cheese, green onions, salt, garlic powder, cumin, and cayenne. Chicken should be diced finely before being added to the bowl with the remaining ingredients. Stir everything together thoroughly.
- Start putting the enchiladas together. Each tortilla should have around 1/4 cup of the prepared filling in the center before being rolled up. Place the filled tortillas seam-side down in a casserole dish.
- The enchiladas should be covered with the prepared green chile enchilada sauce, followed by the remaining shredded pepper jack cheese. Bake for 30 minutes, or until the sauce is bubbling around the edges, in the preheated oven. Serve warm.
*If you’d like, you can use pre-cooked chicken. This cost is for organic chicken breasts.
NUTRITION IN GREEN CHILE CHICKEN ENCHILADAS
- Serving: 2 enchiladas
- Calories: 434.9 kcal
- Carbohydrates: 23.7 g
- Protein: 29.27 g
- Fat: 24.67 g
- Sodium: 958.02 mg
- Fiber: 4.08 g
GREEN CHILE CHICKEN ENCHILADAS: A STEP-BY-STEP GUIDE
- Heat a large skillet on medium-high. When hot, add the tortillas and toast for 30 to 60 seconds, or until browned, on each side (no oil needed). To prevent drying out, place the toasted tortillas on a dish and cover them with foil or a bowl that is turned upside down.
- Reduce the skillet’s heat to medium-low. Swirl 1/2 Tbsp of cooking oil into the heated skillet to evenly distribute it. Two skinless, boneless chicken breasts should be added and cooked for about 5-7 minutes on each side or until done (an internal temperature of 165 ºF). On a spotless chopping board, place the cooked chicken to cool.
Get the green chile enchilada sauce going while the chicken is cooking. In a blender, puree two 4 oz. cans of diced green chilies along with the can’s contents.
- 1 tsp ground cumin, 2 Tbsp all-purpose flour, 1/2 tsp garlic powder, and 1/2 tsp onion powder should all be added to a sauce saucepan. Until it starts to bubble, cook and stir it on medium. After it starts bubbling, heat and stirs for another minute.
- Add the puréed green chilies and 1 cup of water. Stir everything together, then let it simmer once more (stirring frequently). After simmering, it will slightly thicken. The sauce should be salted (approximately 1/2 teaspoon), then leave away the cooked chicken in small pieces.
- Start the oven’s 350°F preparations. Add the chopped chicken to a bowl along with 1/2 cup sour cream, 1 cup of 4 oz. shredded pepper jack cheese, 2 sliced green onions, 1/2 tsp. garlic powder, 1/4 tsp. cayenne, 1/4 tsp. cumin, and 1/4 tsp. salt. Blend by stirring.
- Start putting together the chicken enchiladas. Each tortilla should be filled with roughly 1/4 cup of filling before being rolled up. Seam side down, and arrange the filled tortillas in a casserole dish.
- Over the enchiladas, pour the green chile enchilada sauce that has been prepared.
- Finish with the final 4 ounces (1 cup) of shredded pepper jack cheese.
- The enchiladas should be baked for 30 minutes in a 350°F oven, or until the sauce is bubbling around the edges. (I added chopped cilantro as a garnish, but it’s not necessary for flavor.)
Deliver hot! Listed on the blog page above the recipe are some suggested side dishes.