Indulge in the ultimate comfort food with these Green Chile Chicken Enchiladas, where cheesy goodness meets easy preparation. Not only will your taste buds thank you, but you’ll also appreciate the quick cooking time, which makes this dish perfect for any busy weeknight dinner!
Cheesy Comfort: Green Chile Chicken Enchiladas
This Green Chile Chicken Enchilada recipe delivers cheesy comfort food that’s perfect for any occasion. Using a rotisserie chicken saves time, which makes this dish both delicious and convenient.
Quick and Easy Preparation
Preparing this recipe takes about 20 minutes of prep time, followed by a brief baking period. The reduced baking time is due to sautéing the onions and jalapeños beforehand, and then adding the other ingredients to the hot pan. This, in turn, not only enhances the flavors and melds the ingredients beautifully, but also gives the dish a head start on heating in the oven.
Creamy and Cheesy Green Chile Chicken Enchiladas
If you like cheese, you will love this dish because it is cheesy throughout. It uses both cream cheese and sour cream inside the enchiladas, and a sprinkling of Mexican blend cheese on top. The result is a creamy chicken mixture inside the tortillas, and a delightful cheesy topping. This contrast makes every bite satisfying. Plus, garnishing with pico de gallo adds freshness and perfectly balances the rich flavors of the dish.
Serving Suggestions for Green Chile Chicken Enchiladas
To serve, plate the enchiladas while they are hot from the oven, and then add the optional pico de gallo to garnish. The combination of the savory filling, melted cheese, and vibrant pico de gallo makes for a meal that everyone will enjoy.
Store leftovers, covered, and in the refrigerator. Then, reheat a serving at a time in the microwave, or reheat, covered, in the oven at 350°F for about 15 minutes, or until warm throughout.
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Green Chile Chicken Enchiladas
Equipment
- 13×9-inch baking dish
Ingredients
- 4 cups rotisserie chicken, cut into small pieces
- cooking oil
- 1 clove garlic, minced
- 1 cup onion, chopped
- 2 medium jalapenos, minced (seeds and membranes removed)
- 8 ounces cream cheese, cut into cubes
- ½ cup sour cream
- (1) 4.5-ounce can chopped green chiles
- (8) 6-inch corn tortillas
- (2) 10-ounce cans green chili enchilada sauce
- 2 cups Mexican blend cheese, shredded
- cooking spray
Instructions
- Preheat oven to 400°F.
- Optional step: Heat a large skillet on medium. Brush the tortillas with cooking oil and then fry each side for a few seconds in the pan. This will make the tortillas more resistant to becoming soggy from the sauce. Set aside covered.
- In the same skillet, add 1 tablespoon of cooking oil, then add onions and jalapeños, and cook on medium-low until the onions are translucent, about 3 minutes.
- Add the garlic and cook until fragrant, about 20-30 seconds.
- Add the green chiles and cream cheese, stirring until the cheese melts. Remove from the heat, add the chicken, then the sour cream. Stir.
- Evenly distribute the chicken mixture between the tortillas. Roll up the tortillas and place them in a 13×9-inch baking dish coated with cooking spray.
- Pour over the enchilada sauce and sprinkle with cheese.
- Bake for 15 minutes or until the cheese melts and the enchiladas are hot throughout.
- Garnish with pico de gallo and cilantro. Serve immediately.