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- 2 cups cooked chicken, shredded - 1 cup green chile enchilada sauce - 1 cup sour cream - 1 cup shredded cheese (cheddar or Monterey Jack) - 8 small corn tortillas - 1 small onion, finely chopped - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, for garnish - Skillet - Baking dish - Mixing bowl - Microwave or skillet for warming tortillas For these enchiladas, I like to use cooked chicken that I shred myself. This gives a fresh taste. I often use green chile enchilada sauce. It adds a nice kick to the dish. A good sour cream makes the filling creamy. The cheese tops it off with a rich flavor. I choose small corn tortillas because they wrap nicely around the filling. Finely chopped onion adds sweetness when sautéed. Olive oil is great for cooking the onions. Garlic powder and cumin bring out the flavors. I sprinkle salt and pepper to taste. Fresh cilantro adds color and a fresh taste at the end. You will need some basic tools for this recipe. A skillet is perfect for cooking the onions and chicken. The baking dish holds the rolled enchiladas. A mixing bowl helps combine the sauce and sour cream. A microwave or skillet helps warm the tortillas, making them easier to roll. This setup will help you create a tasty meal. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps the enchiladas cook evenly. While the oven heats, grab a skillet. Add one tablespoon of olive oil over medium heat. Once the oil is warm, throw in the finely chopped onion. Sauté the onion for about five minutes. You want it to be soft and clear. Next, mix the filling. Add the shredded chicken into the skillet with the onions. Sprinkle in one teaspoon of garlic powder and one teaspoon of cumin. Season with salt and pepper to taste. Stir well until everything is hot and mixed evenly. In a large bowl, combine half a cup of the green chile enchilada sauce with one cup of sour cream. Mix until it's smooth. This sauce adds creaminess to your enchiladas. Now, it's time to assemble. Warm the corn tortillas. You can do this in the microwave for a few seconds or in the skillet for a minute. This makes them easier to roll. Take a tortilla and spread a spoonful of the sauce mixture on it. Add some of the chicken mix and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this step for all tortillas until they are all in the dish. Pour the remaining green chile enchilada sauce over the rolled enchiladas. Top with any leftover cheese you have. Bake in the preheated oven for 20 to 25 minutes. They should be bubbly and golden when done. Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving. To warm tortillas, I suggest using a skillet. Heat it over medium heat for about 30 seconds on each side. This makes them soft and easy to roll. You can also use a microwave. Wrap the tortillas in a damp paper towel. Microwave them for 30 seconds. To ensure even filling distribution, place the filling in the center of each tortilla. Use about two tablespoons of filling for each one. Don't overfill, or they may burst while baking. For extra flavor, I like to add spices such as chili powder and paprika. A pinch of oregano can also add depth. Feel free to mix in fresh herbs like cilantro or parsley for a fresh taste. When it comes to cheese, cheddar gives a sharp flavor, while Monterey Jack offers a creamy taste. You can also mix cheeses for a unique flavor blend. For a beautiful plate, I recommend garnishing with fresh cilantro. Chop it finely and sprinkle it over the top just before serving. You can also add a dollop of sour cream on the side. A few slices of lime can add color and extra zest. Pro Tips Warm Tortillas: Warming the corn tortillas before filling them makes them more pliable and easier to roll without tearing. Customize the Heat: If you prefer spicier enchiladas, consider using hotter green chiles or adding sliced jalapeños to the chicken mixture. Cheese Variations: Feel free to mix different types of cheese, such as pepper jack or queso fresco, for additional flavor and texture. Make Ahead: These enchiladas can be prepared in advance and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if cooking from cold. {{image_2}} You can switch up the protein in your enchiladas easily. Here are some tasty ideas: - Different Types of Cooked Meat: You can use shredded beef, pork, or turkey. Each will add a unique flavor. Cooked shrimp also works well for a seafood twist. - Vegetarian Options: If you want a meat-free dish, try black beans, lentils, or grilled veggies. These give you a hearty texture and rich taste. Sauce makes enchiladas sing! Here are some options: - Different Enchilada Sauces to Try: You can use red sauce, mole, or verde salsa. Each sauce brings a different flavor profile. Feel free to mix and match! - Homemade Sauce Recipe Suggestion: To make your own sauce, blend 1 can of diced tomatoes, 2 green chiles, 1 teaspoon cumin, and ½ teaspoon salt. This homemade sauce adds freshness and depth. Pairing enchiladas with the right sides and drinks enhances the meal. Here are my favorites: - Suggested Side Dishes: Serve your enchiladas with Mexican rice, refried beans, or a fresh salad. These sides add color and balance to your plate. - Pairing with Drinks: A light beer or a fruity margarita complements the flavors well. For a non-alcoholic option, try a refreshing limeade or iced tea. To keep your enchiladas fresh, place them in an airtight container. This helps prevent drying out and keeps them tasty. You can store them in the fridge for up to four days. If they start to smell or look off, it's best to toss them. You can freeze your enchiladas before or after baking. If you freeze them unbaked, cover the dish well with plastic wrap and foil. They can stay in the freezer for up to three months. When ready to eat, bake them straight from the freezer but add an extra 10-15 minutes to the cooking time. If they are already baked, let them cool first, then wrap and freeze. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F (175°C) until hot. If you have leftover ingredients, don’t throw them away! Use extra chicken in salads or sandwiches. You can mix leftover green chile enchilada sauce with rice for a quick side dish. Sour cream can top baked potatoes or be mixed into dips. There are many tasty ways to use up those ingredients! You can use several options if you want to swap chicken. Here are some ideas: - Shredded beef: This gives a rich flavor. - Cooked turkey: A great lean alternative. - Pulled pork: Adds a nice smoky taste. - Black beans: A tasty vegetarian option. - Tofu: Excellent for a plant-based choice. These substitutes keep the recipe tasty and fun! Yes, you can use flour tortillas. Here are some points to think about: - Flavor: Corn tortillas have a unique taste. - Texture: Flour tortillas are softer and chewier. - Hold: Corn tortillas hold fillings well but can break. - Health: Corn tortillas are often lower in calories. Choose what you like best for your enchiladas! To add some heat to your enchiladas, try these tips: - Hot sauce: Mix some into the chicken filling. - Spicy chiles: Use jalapeños or serranos in the filling. - Pepper jack cheese: Swap out regular cheese for this. - Chipotle powder: Sprinkle some for a smoky flavor. Adjust the heat to fit your taste! Yes, you can prep enchiladas ahead of time. Here’s how: - Make the filling: Prepare it and store it in the fridge. - Assemble: Roll up the enchiladas and place them in a dish. - Store: Cover tightly and keep in the fridge for up to 24 hours. - Bake later: Just add sauce and cheese before baking. This makes dinner easy on busy nights! You now have a clear path to making delicious enchiladas at home. We explored key ingredients like cooked chicken and green chile sauce. I shared step-by-step instructions to guide your cooking process. Remember to experiment with flavors and presentation for your enchiladas. Lastly, use the storage tips to enjoy leftovers or prepare in advance. Now you can impress your friends and family with your cooking skills! Enjoy your culinary adventure.

Zesty Green Chile Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and topped with zesty green chile sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup green chile enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 small corn tortillas
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in shredded cooked chicken, garlic powder, cumin, salt, and pepper. Mix until everything is well combined and heated through.
  • In a large bowl, combine ½ cup of the green chile enchilada sauce and sour cream. Mix well.
  • Lightly warm the corn tortillas in a microwave or skillet to make them pliable.
  • Spread a tablespoon of the sauce mixture onto each tortilla. Add a portion of the chicken mixture on top and a sprinkle of cheese.
  • Roll the tortillas tightly and place them seam-side down in a greased baking dish.
  • Once all enchiladas are in the dish, pour the remaining green chile enchilada sauce over them and top with any leftover cheese.
  • Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with freshly chopped cilantro before plating.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, enchiladas, green chile, Mexican