Green Chili Chicken Enchiladas Recipe
Introduction
These Green Chili Chicken Enchiladas deliver a vibrant twist on a classic favorite. With a tangy tomatillo-based green sauce and melted Monterey Jack cheese, they make for a flavorful and comforting meal perfect for any night of the week.
Ingredients
- 1 pound tomatillos, husks removed & washed
- 2 serrano peppers, stem and seeds removed
- 1 jalapeno pepper, stem and seeds removed
- ½ medium white onion, cut into quarters
- 3 cloves garlic, skins removed
- ⅓ cup cilantro, plus more for garnish
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ cup sour cream
- 8 corn tortillas, 8-inch size
- Olive oil spray
- 2 cups cooked chicken
- 2 cups Monterey Jack cheese, shredded
- Avocado and red onion for garnish
Instructions
- Step 1: Bring a large pot of water to a boil. Add the tomatillos and peppers to the boiling water and cook for 10 minutes, or until the tomatillos change from bright green to dull green.
- Step 2: Drain all but ½ cup of the water. Allow the tomatillos and peppers to cool slightly for a few minutes.
- Step 3: Transfer the tomatillos and peppers to a blender. Add the onion, garlic, cilantro, lime juice, salt, cumin, oregano, sour cream, and ¼ cup of the reserved cooking water. Blend until smooth, adding more water as needed to reach your desired sauce consistency.
- Step 4: Preheat your oven to 350°F (175°C).
- Step 5: Spray a 9×13-inch baking dish with nonstick spray. Spread ½ cup of the green sauce evenly across the bottom of the dish.
- Step 6: Heat a skillet over medium heat. Lightly spray each corn tortilla with olive oil on both sides and warm in the pan for about 5 seconds per side. Wrap the warmed tortillas in a towel to keep soft while you prepare the filling.
- Step 7: Working one tortilla at a time, place ¼ cup of cooked chicken and some shredded cheese onto each tortilla. Roll up tightly and place seam side down in the prepared baking dish. Repeat with all tortillas and chicken.
- Step 8: Pour the remaining green sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
- Step 9: Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
- Step 10: Garnish with thinly sliced red onion and avocado slices before serving.
Tips & Variations
- For extra heat, leave some seeds in the peppers or add more jalapeno.
- Use rotisserie chicken for a quick shortcut.
- Swap Monterey Jack for a Mexican cheese blend for a different flavor.
- To make it dairy-free, substitute sour cream with a dairy-free alternative and omit cheese or use a vegan cheese.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts to prevent sogginess. For longer storage, freeze before baking and bake from frozen, adding a few extra minutes to the cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sauce ahead of time?
Yes, the green chili sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen and saves time on the day you assemble the enchiladas.
What can I substitute for tomatillos if I can’t find them?
If tomatillos aren’t available, you can use a mix of green tomatoes and lime juice as a substitute, but the flavor won’t be quite as bright and tangy. Canned green enchilada sauce can also be used in a pinch.
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Green Chili Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
Description
These Green Chili Chicken Enchiladas are a vibrant and flavorful Mexican-inspired dish featuring tender chicken wrapped in warm corn tortillas, smothered in a tangy tomatillo and green chili sauce, and topped with melted Monterey Jack cheese. Perfect for a comforting dinner, they are garnished with fresh avocado and red onion for added texture and taste.
Ingredients
Sauce Ingredients
- 1 pound tomatillos, husks removed & washed
- 2 serrano peppers, stem and seeds removed
- 1 jalapeno pepper, stem and seeds removed
- ½ medium white onion, cut into quarters
- 3 cloves garlic, skins removed
- ⅓ cup cilantro, plus more for garnish
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ cup sour cream
Main Ingredients
- 8 corn tortillas, 8-inch size
- Spray olive oil, for frying tortillas
- 2 cups cooked chicken, shredded or chopped
- 2 cups Monterey Jack cheese, shredded
Garnishes
- Avocado, sliced
- Red onion, thinly sliced
Instructions
- Boil Tomatillos and Peppers: Bring a large pot of water to a boil. Add the tomatillos and serrano and jalapeno peppers to the boiling water. Cook for 10 minutes or until the tomatillos change color from bright green to dull green.
- Drain and Cool: Drain all but ½ cup of the cooking water, then allow the tomatillos and peppers to cool for a few minutes to make blending easier and safer.
- Blend Sauce: Transfer the tomatillos, peppers, onion, garlic, cilantro, lime juice, kosher salt, cumin, oregano, sour cream, and ¼ cup of the reserved cooking water to a blender. Blend until smooth. For a thinner sauce, add more reserved water until desired consistency is reached.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking the assembled enchiladas.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread ½ cup of the green sauce evenly at the bottom of the dish to prevent sticking and add flavor.
- Warm Tortillas: Heat a skillet over medium heat. Spray both sides of each corn tortilla lightly with olive oil spray, then quickly fry each tortilla for about 5 seconds on each side until warm and pliable. Wrap tortillas in a clean towel to keep them warm and soft.
- Assemble Enchiladas: Working one at a time, place ¼ cup of cooked chicken onto each warmed tortilla, sprinkle with some shredded Monterey Jack cheese, and roll it up tightly. Arrange the rolled tortillas seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining green sauce evenly over the assembled enchiladas, then top with the remaining shredded cheese to create a melty, flavorful crust.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with thinly sliced red onion and fresh avocado slices. Serve immediately for best taste and texture.
Notes
- Remove seeds from the peppers to reduce the heat if a milder sauce is preferred.
- Use fresh tomatillos for the best flavor; canned tomatillos can be substituted in a pinch but may alter the taste.
- Warming the tortillas before filling helps prevent cracking while rolling.
- If desired, substitute the sour cream with a dairy-free alternative to make the recipe lactose-free.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Green chili chicken enchiladas, Mexican dinner, tomatillo sauce, baked enchiladas, spicy chicken recipe
