Green Chile Chicken Enchiladas



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I really like to make thissteak carnita meat(you can really use any kind of meat! This is an awesome go-to recipe) in myenchiladas! It has a whole lot of flavor and is so easy to make in the slowcooker. If red enchilada sauce is more your thing you can find myhomemade red enchilada sauce recipehere. It’s also super easy and freezers very well.I hope this quick and easy Homemade Green Enchilada Sauce makes your dinnerjust a little easier and as tasty as ever! Plus it freezes great, so make adouble batch and keep some in the freezer for a busy night. Enjoy!Craving MoreTake the hassle out of meal planning with: Dinner Made Easy, a FREE 1 weekmeal plan with full shopping list, easy dinners, nutrition information,serving suggestions for each meal, and more!Subscribe NowHow to Make Enchiladas – Bon AppétitWhen buying tortillas, moisture is actually a good thing.Alex LauThe TortillasWhen buying tortillas in the supermarket, look for bags of tortillas withcondensation on the inside of the bag. That generally is an indicator thatthey were recently packaged and are fresh. You should also squeeze and bendthe stack to make sure that the tortillas are soft, pliable, and will easilyseparate. If they have been sitting on the shelf for a while, they will getbrittle and crack, or will stick together.The most important part of the enchilada-making process is the frying of thetortilla. A quick fry in hot oil will ensure that your tortillas hold togetherand will not disintegrate after you sauce them. As long as your oil is hotenough and you use paper towels to absorb the oil after they’re fried, thetortillas will not be greasy. In Mexico, tortillas are fried in rendered beef,pork, or poultry fat to add flavor and richness to the finished dish.The GarnishThis is all about balance. If you have a sauce that is very spicy, choosesomething that will cool and refresh your palate, like avocado-lime cream. Ifyou have a very heavy sauce with lots of cheese, use an element that will cutthe richness and lighten the enchilada, like pico de gallo. If you are makingvegetable enchiladas or are using a vegetable-based sauce, add depth bytopping with additional cheese and a drizzle of crema (Mexican sour cream).In Texas, enchiladas are almost always topped with chopped raw onion and,sometimes, chopped raw jalapeños. In Mexico, enchiladas are generally servedwith sliced onion, sliced radish, dried Mexican oregano, pickled or freshslices of jalapeño or Serrano chiles, and lime wedges.Yes, you can make this. And you want to.Alex LauThe Finishing TouchesEnchiladas are always served hot. Let them rest just until they stop bubblingin the pan, about 5–10 minutes. Rice and beans make this a true Mexican (orTex-Mex) feast. Plenty of ice-cold beer or frozen margaritas will help coolthings down.Get the recipes:Chicken Enchiladas Verdes Pork Enchiladas Rojas Tex-Mex-Style Beef EnchiladasGreen Chile Chicken Enchiladas with Red and Green SauceMelty cheese, earthy green chiles, and tender shredded chicken all rolled incorn tortillas for a satisfying Green Chile Chicken Enchilada family dinner.We show you how to stock your freezer with this go-to make-ahead meal withoutcompromising texture so your freezer dinner tastes fresh and not likeleftovers.No one would mistake our family recipe with authentic Mexican enchiladas. Thisgreen chicken enchilada recipe is our own version of the basic concept of meatand cheese stuffed tortillas with homemade chile sauce.One of the differences in this recipe is that we soften the corn tortillas incoconut oil instead of dipping the tortillas in the enchilada sauce beforerolling. We choose oil for a couple of reasons—mainly for texture and freezingquality.Food texture is a big deal at our house so we prefer enchiladas with a firmerbite (less mushy). Dipping the tortillas in oil before we roll and bake themhelps seal the tortillas and crisp the edges during the pre-bake before we addthe sauce.Another reason we use oil instead of enchilada sauce to soften the tortillasis that when our kids were little they didn’t like sauces of any kind (ugh, Iknow!). I could bake the entire pan of enchiladas, remove a couple for them,and then add the sauce without the tortillas falling apart. They preferred thelightly browned edges and firmer texture similar to taquitos, which theyliked.Green chile chicken enchiladas is also a favorite make-ahead meal and aregular on our Monthly Cooking Menu, so softening the tortillas in oil helpsthe enchiladas hold their shape better from freezer to oven. The oil alsomakes it a little easier to separate them once they are frozen.You’re gonna love how easy it is to make Green Chile Chicken Enchiladas fordinner any day of the week—especially if you make a big batch and pop them inthe freezer!

Green Chile Chicken Enchiladas Step by Step


1. Roast and shred the chicken (recipe below) 2. Mix and sprinkle the spice mix over shredded chicken and toss until well incorporated 3. Toss chicken with green chiles and cheese 4. Dip each tortilla into warm oil, using tongs, to coat both sides and softened. Drag the tortilla up the side-edge of the skillet to drain off excess oil, then set the tortilla on a plate to be filled. 5. Fill with 1/3 cup of the shredded chicken mixture across the middle and roll the tortilla around it by folding two sides in, with one overlapping the other. Arrange the rolled tortillas seam-side down in a 13×9 pan (line with parchment if freezing) 6. Bake uncovered at 350°F for about 20 minutes, or until edges just begin to brown. 7. Ladel sauce over enchiladas and sprinkle with 1/2 cup of cheese. 8. Bake an additional 15 minutes or until bubbly. Serve hot, garnished with sour cream and fresh avocado.

Variations on Verde Chicken Enchiladas


Here are a few ideas if you want to change this recipe up to fit your taste: 1. Use monterey jack cheese instead of pepper jack for a little less spice. (In these pictures I used a mixture of pepper jack and cheddar cheese…well, because it’s what I had!) 2. Add sauteed jalapenos or jarred jalapenos for a little extra spice. 3. Try using carnitas (pork) instead of chicken. 4. Use pinto beans instead of black beans. 5. Make it vegetarian! Omit the chicken all together- instead use a mixture of black beans, pinto beans and rice. 6. Top with fresh sliced avocado.I hope you give this recipe for Verde Chicken Enchiladas a try in yourkitchen!Love-Susie

Green Enchilada Sauce


Published: Dec 11, 2018 · Modified: Aug 18, 2020 by Marissa Stevens · 56CommentsThis post may contain affiliate links.Green Enchilada Sauce is tangy and rich and, best of all, so easy to makeyourself! Just roast green chiles, then simmer them with tomatillos, onions,garlic, jalapeños and spices. Give the mixture a quick blend and you’re readyto make enchiladas from scratch! Watch the video at the bottom to see the stepby step process of making homemade green enchilada sauce – you won’t believehow easy it is.When it comes to comfort food, Green Chile Chicken Enchiladas are hard tobeat. I love the tender chicken, silky green sauce, melty cheese and tortilla,soft in the middle with edges that get perfectly crisp in those last fewminutes in the oven.Jump to:

How to Make Verde Chicken Enchiladas Ahead


If you have a really busy week this recipe can be made ahead. Prepare thefilling and roll up the enchiladas, just leave the sauce and cheese off thetop until it is time to pop them in the oven.To store your pre-made verde echiladas, keep them covered in the fridge for upto 3 days. Be aware when you are ready to cook them you may need to add 5minutes to the baking time.PIN THE RECIPE FOR VERDE CHICKEN ENCHILADAS HERE!

Notes


Makes 6 servings of 2 enchiladas per person.Garnish with bits of cilantro, lime wedges, onion slices, crumbled quesofresco, slices of avocado and pico de gallo.Serve with Spanish Rice, sour cream and guacamole. Refried beans, salsa andchips as well.I’ve used my own Green Enchilada Sauce for this recipe. It makes 2 quarts. Youwill only need 2 cups for this recipe. Try doubling the enchiladas for twopans of enchiladas then save one in the freezer, if you like. The sauce itselfcan also be frozen in pint size containers for ease in making the enchiladaslater.If you do not have fresh enchilada sauce, you can purchase green enchiladasauce in cans. You can also use canned (or jarred) salsa verde. Or try amixture of both of them together.Nutrition FactsChicken Enchiladas with Green SauceAmount Per ServingCalories 516 Calories from Fat 252% Daily Value*Fat 28g43%Saturated Fat 15g94%Sodium 498mg22%Carbohydrates 29g10%Fiber 4g17%Sugar 4g4%Protein 37g74%* Percent Daily Values are based on a 2000 calorie diet.______________________ Percent Daily Values are based on a 2000 calorie diet. All amounts areestimates and 24Bite® takes no responsibility for actual figures sincecalculations vary by packaging and supplier. Please calculate the amountsyourself based on package labeling if you have specific dietary requirements.24Bite®, Kim Guzman or Christian Guzman shall not be liable for adversereactions or any other outcome resulting from the use of recipes orrecommendations on this website or actions you take as a result.© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to24Bite email newsletters. Follow 24Bite:Twitter | Facebook | Pinterest | Instagram | MeWeGreen Chicken Enchilada CasseroleA creamy Green Chicken Enchilada Casserole is the perfect 30-minute weeknightdinner!Total Time: 30 minutesA creamy Green Chicken Enchilada Casserole is the perfect 30-minute weeknightdinner! There’s no rolling or stuffing necessary — just layer corn tortillaswith a green chile chicken and cheese filling, finish with a sour cream sauce,and pop it in the oven. The quick and easy make-ahead casserole is deliciouswhen served with corn salad, rice, ranch-style beans, or tortilla chips andguacamole.When you’re craving a pan of sour cream chicken enchiladas, but you’re notparticularly interested in rolling, stuffing, and laboring in the kitchen,then this quick, shortcut dish is just the solution. You get all of theflavors from your favorite white chicken enchiladas in a creamy green chilesauce — minus the work! Skip a trip to the local Mexican restaurant, cozy upin your jammies at home, and feast on this easy fiesta. Best of all, theconvenient prep-ahead dish can be assembled in advance for busy weeknightdinners!

Chicken Enchiladas with Green Sauce Recipe


Date: March 26, 2021 by Christian Guzman • This post may contain affiliatelinks. See Privacy Policy below.This chicken enchiladas with green sauce recipe is made of creamy cheesefilled rolled tortillas, also known as Enchiladas Suizas. It’s a Mexicantribute to Swiss cuisine.Green chicken enchiladas is a classic favorite in our kitchen, full of creamy,gooey cheesy goodness. The recipe screams to be doubled so double everythingand make it for your next big get together.Recipe | Making Green Enchilada Sauce from Scratch | How to Make Mexican RiceKeep it fresh by serving Green Chicken Enchiladas with pico de gallo and limeslices.”

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