Green Chicken Enchiladas
If you’re looking for a cozy dinner that delivers both flavor and comfort, look no further than these Green Chicken Enchiladas. Packed with tender shredded chicken, zesty green chiles, and a creamy sauce, this dish will become a staple in your kitchen. The beauty of this recipe lies in its simplicity—using rotisserie chicken means you can whip it up in no time, making it perfect for busy weeknights. Let’s dive into the details of what makes these enchiladas a must-try!
Why This Recipe Works
These Green Chicken Enchiladas are a delightful combination of flavors and textures. The shredded rotisserie chicken provides a hearty base, while the green chiles add a subtle kick. The addition of sour cream gives the filling a creamy richness that balances the spice perfectly. Topped with gooey Monterey Jack cheese, every bite is a melt-in-your-mouth experience. Plus, they can easily be made in advance, making them a great option for meal prep or entertaining.
Your Shopping Guide
When making these Green Chicken Enchiladas, here’s what you’ll need to grab:
- 4 cups shredded rotisserie chicken: The star of the show, offering convenience and flavor.
- 1 cup corn: Sweetness and texture that complements the chicken.
- 4 oz can of green chiles: Adds a mild heat and depth of flavor.
- 1/2 cup chopped cilantro: Freshness that brightens the dish.
- 1/2 cup sour cream: Creamy richness to the filling.
- 3 cups Monterey Jack shredded cheese: To create that gooey, cheesy topping.
- 1/2 tsp garlic: For aromatic flavor.
- 1 tsp oregano: Adds an earthy note.
- 1/2 tsp cumin: Brings warmth and depth.
- 1 tsp chili powder: For an extra kick.
- 1/2 tsp pepper: To taste.
- 1/2 tsp sea salt: Enhances all the flavors.
- 8 tortillas: The perfect vessel for all the delicious filling.
- 2 cups green enchilada sauce: The finishing touch that ties everything together.
Gear Up: What to Grab
Before you get started, make sure you have the following items on hand:
- Large mixing bowl: For combining the filling ingredients.
- 9×13-inch baking dish: Where all the magic happens—baking the enchiladas.
- Wooden spoon or spatula: For mixing and spreading.
- Measuring cups and spoons: Essential for accuracy in your recipe.
- Oven mitts: To keep your hands safe when removing the hot dish.
Step-by-Step: Green Chicken Enchiladas
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). This allows the enchiladas to bake evenly and become perfectly bubbly.
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded rotisserie chicken, corn, green chiles, chopped cilantro, sour cream, 2 cups of Monterey Jack cheese, garlic, oregano, cumin, chili powder, pepper, and sea salt. Stir until well combined.
Step 3: Assemble the Enchiladas
Take one tortilla and spoon about 1/3 cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling.
Step 4: Pour the Sauce
Once all the enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top. Make sure each enchilada is well-coated.
Step 5: Add Cheese
Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce, covering the enchiladas generously.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 7: Serve
Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional chopped cilantro before serving.
Dairy-Free/Gluten-Free Swaps
If you require dairy-free or gluten-free options, consider these substitutions:
- Dairy-Free Cheese: Use a plant-based cheese alternative that melts well.
- Gluten-Free Tortillas: Opt for corn or gluten-free flour tortillas to suit your needs.
- Cashew Cream: Replace sour cream with cashew cream for a creamy, dairy-free option.
Little Things that Matter
Here are a few tips to elevate your Green Chicken Enchiladas:
- For added flavor, sauté the corn with a little olive oil and garlic before mixing it into the filling.
- Let the enchiladas sit for a few minutes after baking for easier serving.
- Experiment with fresh toppings like diced avocado or a squeeze of lime for a refreshing twist.
Storage & Reheat Guide
These Green Chicken Enchiladas are perfect for meal prep! Here’s how to store and reheat them:
- Refrigerate
- Freeze: For longer storage, freeze the assembled but unbaked enchiladas. Wrap tightly in plastic wrap and foil. They can last up to 2 months.
- Reheat: To reheat, bake at 350°F until heated through, about 20-25 minutes from refrigerated or 30-40 minutes from frozen.
Ask & Learn
Can I use a different type of chicken?
Absolutely! If you prefer, you can use grilled chicken breast, shredded chicken from your own cooking, or even leftover chicken from another meal.
What if I don’t have green enchilada sauce?
You can make your own by blending green chiles with vegetable broth, garlic, onion powder, and spices until smooth.
How can I make these enchiladas spicier?
Incorporate diced jalapeños into the filling or use a spicier green enchilada sauce to kick up the heat!
Can I add vegetables to the filling?
Definitely! Feel free to mix in sautéed bell peppers, spinach, or zucchini for added nutrition and flavor.
Weekend Projects
Looking for more delicious recipes? Check out these tasty options:
- Crockpot Chicken Enchilada Soup Set Forget
- Creamy Corn Green Chile Chowder
- Chicken Tortilla Soup With Avocado Lime
Final Thoughts
These Green Chicken Enchiladas are not just a meal; they’re a warm hug on a plate. With their vibrant flavors and creamy texture, they are sure to impress family and friends alike. The ease of preparation makes them an ideal choice for busy weeknights or a cozy weekend dinner. Enjoy experimenting with different toppings and sides to make this dish your own. Happy cooking!
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Green Chicken Enchiladas
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This allows the enchiladas to bake evenly and become perfectly bubbly.
- Step 2: In a large mixing bowl, combine the shredded rotisserie chicken, corn, green chiles, chopped cilantro, sour cream, 2 cups of Monterey Jack cheese, garlic, oregano, cumin, chili powder, pepper, and sea salt. Stir until well combined.
- Step 3: Take one tortilla and spoon about 1/3 cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling.
- Step 4: Once all the enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top. Make sure each enchilada is well-coated.
- Step 5: Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce, covering the enchiladas generously.
- Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Step 7: Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional chopped cilantro before serving.
Notes
- For added flavor, sauté the corn with a little olive oil and garlic before mixing it into the filling.
- Let the enchiladas sit for a few minutes after baking for easier serving.
- Experiment with fresh toppings like diced avocado or a squeeze of lime for a refreshing twist.
