ure! Here’s a delicious recipe for Mexican Green Chile, Chicken, and Cheese Enchiladas that’s sure to be a hit with your family or guests. These enchiladas are packed with flavor, featuring tender chicken, spicy green chiles, and melted cheese all wrapped in soft corn tortillas and smothered in a tangy green chile sauce.
Ingredients:
- 2 cups cooked, shredded chicken (about 2 boneless, skinless chicken breasts)
- 2 cups green enchilada sauce (homemade or store-bought)
- 1 can (4 oz) diced green chilies
- 1 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10–12 corn tortillas
- 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- 1 tablespoon vegetable oil (for frying tortillas)
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Prepare the chicken:
- If you haven’t done so already, cook the chicken (boil, bake, or grill) and shred it with two forks. Set aside.
- Make the enchilada filling:
- In a large mixing bowl, combine the shredded chicken, diced green chilies, chopped onion, cumin, garlic powder, salt, and pepper. Mix until all ingredients are evenly distributed.
- Prepare the tortillas:
- Heat a small amount of vegetable oil in a skillet over medium heat. Quickly fry the tortillas for about 20-30 seconds per side, just to soften them. You don’t want them too crispy. Drain excess oil on paper towels. Repeat with all tortillas.
- Assemble the enchiladas:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take one tortilla, place a spoonful of the chicken mixture in the center, sprinkle with some shredded cheese, then roll it up and place it seam side down in the baking dish.
- Repeat with the remaining tortillas, packing them closely together in the dish.
- Top the enchiladas:
- Once all the tortillas are in the dish, pour the remaining green enchilada sauce over the top of the rolled enchiladas. Sprinkle with the remaining shredded cheese.
- Bake the enchiladas:
- Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5–10 minutes, or until the cheese is fully melted and bubbly.
- Serve:
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh chopped cilantro and serve with sour cream if desired.
Enjoy!
These enchiladas are packed with savory flavors from the green chiles and chicken, balanced by the richness of melted cheese. Serve them with a side of Mexican rice or refried beans for a complete meal!
Let me know if you’d like any adjustments or tips for extra flavor!
