Green Chile Chicken Enchiladas
Ingredients
- 12 6-inch corn tortillas
- 1/2 Tbsp cooking oil
- 1 lb. boneless
skinless chicken breast*
- 1/2 cup sour cream
- 8 oz. pepper jack cheese
shredded and divided
- 2 green onions
sliced
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- ½ tsp salt
- 2 4oz. cans diced green chiles
- 2 Tbsp cooking oil
- 2 Tbsp all-purpose flour
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup water
- 1/2 tsp salt
Directions
- 1
heat a large skillet over medium-high. Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
- 2
Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
- 3
While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
- 4
Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for 1 minute.
- 5
Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
- 6
Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
- 7
Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
- 8
Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.
Green Chile Chicken Enchiladas
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About this Recipe
Craving a comforting, deeply satisfying meal that tastes like it came straight from a beloved family kitchen? These Green Chile Chicken Enchiladas deliver on that promise, bringing together tender chicken, a rich homemade sauce, and plenty of cheese for an unforgettable dish.
Why This Recipe Works
What sets these enchiladas apart is the thoughtful combination of a creamy, cheesy chicken filling perfectly nestled inside corn tortillas. You'll love the homemade green chile sauce, which is crafted with aromatic spices like ground cumin, garlic powder, and onion powder, ensuring a depth of flavor that complements the vibrant chiles without overwhelming them.
What to Expect
Prepare for a truly indulgent experience. Each bite offers a harmonious blend of savory chicken, the mild heat of green chiles, and the creamy richness of sour cream and melted pepper jack cheese. The corn tortillas become tender and infused with the sauce's flavor, creating a hearty and satisfying texture. This is a dish that feels both comforting and exciting, perfect for a cozy evening or feeding a crowd.
Customization & Variations
While the recipe is perfect as written, you can easily make it your own. Consider swapping the chicken breast for shredded rotisserie chicken for a quicker prep. For a different flavor profile, you could experiment with a blend of Monterey Jack and cheddar cheeses instead of just pepper jack. If you prefer less heat, use mild green chiles.
Serving & Context
These Green Chile Chicken Enchiladas are ideal for a family dinner, a potluck, or any occasion where you want to impress with a comforting, flavorful meal. Serve them hot, straight from the oven, perhaps with a simple side salad to balance the richness.