Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 cups Cooked, shredded chicken breast; 1 tbsp Olive oil; 1/2 cup Diced yellow onion; 2 cloves Minced garlic; 1 (4 oz) can Diced green chiles, undrained; 1 (10 oz) can Green enchilada sauce; 1/2 cup Chicken broth; 1/2 cup Sour cream; 1 tsp Cumin; 1/2 tsp Salt; 1/4 tsp Black pepper; 10-12 Corn tortillas; 2 cups Shredded Monterey Jack cheese; 1/4 cup Chopped fresh cilantro (for garnish)

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These Green Chile Chicken Enchiladas are a staple of American comfort food with a Southwestern flair. Tender shredded chicken is combined with melted Monterey Jack cheese, rolled into soft corn tortillas, and generously covered in a homemade tangy green chile sauce. Baked until bubbly and golden, this dish offers a delightful blend of creamy, spicy, and savory flavors, making it a hearty meal that's easy to love.

speichern

Prep Time25 min

Cook Time30 min

Servings6 servings

DifficultyMedium

Equipment

9x13 inch baking dishLarge skilletMixing bowls

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2
Add the green enchilada sauce, diced green chiles (undrained), chicken broth, sour cream, cumin, salt, and pepper to the skillet. Bring to a simmer, then reduce heat and let it gently bubble for 5-7 minutes, allowing the flavors to meld. Remove from heat.
3
In a medium bowl, combine the shredded chicken with about 1/2 cup of the prepared green chile sauce and 1/2 cup of shredded Monterey Jack cheese. Mix well.
4
Warm the corn tortillas slightly (in the microwave or a dry skillet) to make them more pliable. Dip each tortilla briefly into the remaining green chile sauce. Place a generous spoonful of the chicken mixture down the center of each tortilla, then roll it up tightly.
5
Arrange the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining green chile sauce evenly over the enchiladas. Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese over the top.
6
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Garnish with fresh cilantro before serving.

Nutrition

Calories480 kcal

Protein35g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas, but they tend to absorb less sauce and may have a different texture. Corn tortillas are traditional for enchiladas.

How can I make this dish spicier?

To increase the spice, you can add a pinch of cayenne pepper to the sauce, use a spicier green enchilada sauce, or include some finely diced jalapeños in the chicken mixture.

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas in the baking dish, cover them, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.