Green chili chicken enchiladas are a culinary masterpiece, a harmonious blend of savory chicken, fiery green chilies, and rich, cheesy goodness all wrapped in warm tortillas. This recipe will guide you through creating an authentic and delicious dish that will impress your family and friends. Get ready to experience a flavor explosion!
What Makes Green Chili Chicken Enchiladas So Special?
The magic lies in the perfect balance of flavors. The tender chicken, simmered in a vibrant green chili sauce, offers a delightful savory base. The creamy cheese adds a luxurious texture, while the warm corn tortillas provide the perfect vessel for this delicious filling. The spice level is easily adjustable to your preference, making it a crowd-pleaser for both mild and adventurous palates.
Ingredients You'll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies (or more, to taste!)
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel)
- 1 cup chicken broth
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded cheddar cheese (Monterey Jack or a Mexican blend also work well)
- 1 cup enchilada sauce (red or green – your preference!)
Step-by-Step Instructions:
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Cook the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chicken breasts and cook until browned on all sides.
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Simmer the Sauce: Pour in the diced green chilies, diced tomatoes and green chilies, chicken broth, cumin, and oregano. Season generously with salt and pepper. Bring to a simmer, then reduce heat and cover. Cook until the chicken is cooked through and easily shreds (about 20-25 minutes).
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Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken with two forks.
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Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour a small amount of enchilada sauce into the bottom of the dish.
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Fill and Roll: Take one tortilla and spread a thin layer of the shredded chicken mixture down the center. Sprinkle with some cheese. Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
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Bake: Pour the remaining enchilada sauce over the rolled enchiladas, covering them evenly. Top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
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Serve: Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, chopped cilantro, and extra green chilies if desired.
Frequently Asked Questions (FAQ)
Can I use leftover cooked chicken?
Absolutely! Using leftover cooked chicken will save you time. Just shred it and add it to the sauce in step 3.
What kind of cheese is best for green chili chicken enchiladas?
Cheddar is a classic choice, but Monterey Jack, Colby Jack, or a Mexican cheese blend also work wonderfully. Experiment to find your favorite!
How can I make these spicier?
Add more diced green chilies, or use a spicier variety of green chilies. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture.
Can I make these ahead of time?
Yes! You can assemble the enchiladas ahead of time and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
What can I serve with green chili chicken enchiladas?
These enchiladas are delicious served with Mexican rice, refried beans, guacamole, and a simple salad.
Enjoy your delicious homemade green chili chicken enchiladas! This recipe is sure to become a family favorite. Remember to adjust the spice level to your preference and have fun experimenting with different cheeses and toppings.
