Chicken and green chili enchiladas are a culinary masterpiece, a harmonious blend of savory chicken, fiery green chilies, and rich, cheesy goodness all wrapped in warm corn tortillas. This dish is a crowd-pleaser, perfect for a family dinner, a potluck, or a casual weeknight meal. This comprehensive guide will walk you through everything you need to know about making these delicious enchiladas, from choosing the right ingredients to mastering the perfect cooking technique. Let's dive in!
What are the best green chilies to use for enchiladas?
The type of green chili you use significantly impacts the flavor profile of your enchiladas. While many varieties work, some are more popular than others. Hatch green chilis are a favorite for their slightly sweet and smoky flavor, making them a great choice for those who want a balance of heat and sweetness. New Mexico green chilis offer a bolder, spicier kick, ideal for those who love a fiery dish. Poblano peppers, while technically not strictly "green chilies," are milder and offer a more earthy flavor, perfect for those who prefer less heat. Ultimately, the best green chili for you depends on your personal spice preference. You can even use a blend for a more complex flavor.
How do I make chicken enchiladas from scratch?
Making chicken enchiladas from scratch is easier than you might think! Here's a step-by-step guide:
Ingredients:
- For the Chicken: 1.5 lbs boneless, skinless chicken breasts, 1 tbsp olive oil, 1 onion (chopped), 2 cloves garlic (minced), 1 (4 oz) can diced green chilies, 1 tsp cumin, 1/2 tsp oregano, salt and pepper to taste.
- For the Enchiladas: 12 corn tortillas, 2 cups enchilada sauce (your favorite recipe or store-bought), 2 cups shredded cheese (Monterey Jack, cheddar, or a blend), optional toppings (sour cream, cilantro, onions).
Instructions:
- Cook the Chicken: Boil or bake the chicken breasts until cooked through. Shred the chicken once cooled.
- Sauté Vegetables: In a large skillet, sauté the onion and garlic in olive oil until softened. Add the green chilies, cumin, and oregano. Cook for a few more minutes.
- Combine Chicken and Sauce: Stir in the shredded chicken, salt, and pepper. Mix well.
- Assemble Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Fill each tortilla with a spoonful of the chicken mixture and roll it up. Place the rolled tortillas in the baking dish, seam-side down.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the enchiladas. Top with shredded cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with sour cream, cilantro, and onions, if desired, and serve immediately.
Can I use leftover cooked chicken in my enchiladas?
Absolutely! Using leftover cooked chicken is a fantastic way to save time and reduce food waste. Just make sure your chicken is thoroughly cooked and shredded before adding it to your enchilada filling. This method is perfect for a quick weeknight meal using up leftover roast chicken or rotisserie chicken.
What kind of cheese is best for chicken enchiladas?
Many cheeses work wonderfully in chicken enchiladas. Monterey Jack is a popular choice for its mild flavor and creamy texture that melts beautifully. Cheddar adds a sharp, tangy note, while a blend of cheeses offers a more complex flavor profile. Consider experimenting with pepper jack for a spicier kick, or even a Mexican blend for an authentic taste. The best cheese is truly a matter of personal preference.
Are chicken enchiladas healthy?
Chicken enchiladas can be a part of a healthy diet, depending on the ingredients and preparation method. Using lean chicken breast, plenty of vegetables, and whole-wheat tortillas will increase the nutritional value. Controlling the amount of cheese and oil used can also help reduce the overall fat and calorie content. Consider making your own enchilada sauce from scratch to reduce sodium and added sugars. While not a "health food," chicken enchiladas can be a satisfying and nutritious meal when prepared thoughtfully.
How long do chicken enchiladas last in the fridge?
Properly stored chicken enchiladas will generally last for 3-4 days in the refrigerator. Make sure to store them in an airtight container to prevent them from drying out or absorbing other odors. Always ensure the enchiladas are thoroughly cooled before refrigerating them. Reheat gently in the oven or microwave before serving.
This comprehensive guide should give you the confidence to create delicious and satisfying chicken and green chili enchiladas. Remember to experiment with different ingredients and techniques to find your perfect recipe! Enjoy!
