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Green Chile Chicken Enchiladas Recipe

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4.3 from 14 reviews

These Green Chile Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with pepper jack cheese, green onions, and a creamy sour cream blend. Wrapped in toasted corn tortillas, smothered in a vibrant green chile sauce, and baked until bubbly, this recipe offers a perfect balance of spice and creaminess for a satisfying meal.

Ingredients

Enchiladas

  • 12 6-inch corn tortillas ($0.79)
  • ½ Tbsp cooking oil ($0.02)
  • 1 lb. chicken breast, boneless and skinless ($2.67)
  • ½ cup sour cream ($0.47)
  • 8 oz. pepper jack cheese, shredded and divided ($1.87)
  • 2 green onions, sliced ($0.20)
  • ½ tsp garlic powder ($0.05)
  • ½ tsp ground cumin ($0.05)
  • ¼ tsp cayenne pepper ($0.03)
  • ½ tsp salt ($0.02)

Green Chile Enchilada Sauce

  • 2 4oz. cans diced green chiles, with liquid ($1.94)
  • 2 Tbsp cooking oil ($0.16)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 tsp ground cumin ($0.10)
  • ½ tsp garlic powder ($0.03)
  • ¼ tsp onion powder ($0.02)
  • 1 cup water ($0.00)
  • ½ tsp salt ($0.02)

Instructions

  1. Toast the tortillas: Heat a large skillet over medium-high heat. Once hot, toast each tortilla for 30-60 seconds on each side until they develop browned edges without using oil. Stack the toasted tortillas on a plate and cover with foil or an inverted bowl to keep them warm and prevent drying.
  2. Cook the chicken: Reduce the skillet heat to medium and add ½ tablespoon of cooking oil, swirling to coat. Place the chicken breasts in the skillet and cook for approximately 5-7 minutes per side, or until the internal temperature reaches 165ºF ensuring they are fully cooked. Transfer the chicken to a cutting board to cool.
  3. Prepare the green chile sauce base: While the chicken cooks, pour both cans of diced green chiles with their liquid into a blender and purée until smooth.
  4. Make the roux for the sauce: In a small sauce pot, add 2 tablespoons cooking oil, 2 tablespoons flour, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ¼ teaspoon onion powder. Stir and cook over medium heat until the mixture bubbles, continuing to stir and cook for one full minute to form the roux.
  5. Simmer the sauce: Carefully whisk in the cup of water and puréed green chiles into the roux mixture. Continue stirring while bringing the sauce up to a simmer. Once simmering, turn off the heat and season with about ½ teaspoon salt. Set aside the finished sauce.
  6. Combine the filling: Preheat the oven to 350ºF. In a large bowl, mix together the sour cream, half of the shredded pepper jack cheese, sliced green onions, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper, and ½ teaspoon salt. Dice the cooled chicken finely, then add it to this mixture. Stir until everything is evenly combined.
  7. Assemble the enchiladas: Spoon about ¼ cup of the chicken filling onto the center of each toasted tortilla and roll them tightly. Place each rolled tortilla seam side down into a casserole dish.
  8. Bake the enchiladas: Pour the prepared green chile sauce evenly over the rolled tortillas in the casserole dish. Sprinkle the remaining shredded pepper jack cheese over the top. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and slightly browned. Serve hot.

Notes

  • To prevent tortillas from cracking, warming them prior to assembly is recommended, either by toasting or steaming.
  • You can substitute chicken thighs for chicken breast if you prefer a juicier texture.
  • Adjust cayenne pepper quantities to modify the spiciness to your taste.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • For a dairy-free version, replace sour cream and cheese with plant-based alternatives.

Find it online: https://cozyplatter.com/green-chile-chicken-enchiladas-recipe/