Description
Sizzling Green Chile Chicken Enchiladas bring zesty Southwestern flavors to your dinner table. Layered with tender chicken, tangy green chiles, and melted cheese, this dish offers comfort and excitement you will savor with each delicious bite.
Ingredients
Scale
- 2 cups (480 ml) cooked, shredded chicken
- 2 cups (226 grams) shredded monterey jack or cheddar cheese
- 1 (15 oz/425 grams) can green enchilada sauce
- 8–10 flour or corn tortillas
- ½ cup (120 ml) sour cream
- ½ cup (113 grams) cream cheese, softened
- 1 (4 oz/113 grams) can diced green chiles
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat Preparation: Warm the oven to 350F (175C), establishing an ideal culinary environment for these vibrant enchiladas.
- Dish Preparation: Lightly grease a rectangular baking dish with oil or cooking spray to facilitate easy serving and cleanup.
- Filling Creation: In a large bowl, blend shredded chicken with sour cream, green chiles, and a portion of green chile enchilada sauce, creating a cohesive and flavorful mixture. Season with salt and pepper to enhance the taste profile.
- Enchilada Assembly: Place tortillas flat, spoon the chicken mixture into the center of each, then carefully roll into compact cylinders. Arrange the rolled enchiladas seam-side down in the prepared baking dish, ensuring a tight, uniform placement.
- Sauce and Cheese Application: Generously pour the remaining enchilada sauce over the rolled tortillas, completely coating them. Sprinkle a lavish layer of shredded cheese across the top, promising a golden, melted finish.
- Baking Process: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the cheese becomes bubbling and golden brown.
- Finishing Touches: Garnish with fresh cilantro and serve immediately alongside optional accompaniments like sour cream, avocado slices, or lime wedges to elevate the dining experience.
Notes
- Chicken Prep Tip: Shred chicken while still warm for easier and more consistent texture, preventing dry or stringy meat.
- Tortilla Technique: Warm tortillas briefly before filling to prevent cracking and make rolling smoother.
- Sauce Balance: Control sauce thickness by adjusting green chile sauce consistency – too thin can make enchiladas soggy, too thick might create dry spots.
- Cheese Selection: Use melting cheeses like Monterey Jack or Mexican blend for optimal gooey, golden topping that browns beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg