If you’re craving a dish that wraps comforting, savory chicken in tender tortillas smothered with vibrant green enchilada sauce, look no further. This Green Chili Chicken Enchiladas Recipe brings together shredded chicken, tangy green chilies, creamy cheese, and a touch of spice—all baked to bubbly, golden perfection. It’s a fiesta of flavors that’s simple to prepare yet irresistibly delicious, making it a perfect meal to share with family and friends or to enjoy any night of the week.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Green Chili Chicken Enchiladas Recipe. Each component is straightforward yet essential, working together to balance spice, creaminess, and texture. Here’s what you need to bring this dish to life:
- 2 cups cooked shredded chicken: Using cooked chicken keeps prep quick and ensures tender, juicy filling.
- 1 can (4 oz) diced green chilies: Adds a mild, smoky heat that defines the enchilada’s character.
- 1/2 cup sour cream: Provides creamy tang that binds the filling together beautifully.
- 1 cup shredded Monterey Jack cheese, divided: Melts perfectly for gooey, flavorful layers.
- 1/2 teaspoon ground cumin: Introduces a warm, earthy depth to the filling.
- Salt and pepper to taste: Enhances all the natural flavors.
- 1 can (10 oz) green enchilada sauce: The sauce that ties everything together with its vibrant zing.
- 8 small flour or corn tortillas: Soft and pliable, they cradle the filling and sauce deliciously.
- Chopped fresh cilantro for garnish (optional): Adds a fresh, herbal brightness for serving.
How to Make Green Chili Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by combining your shredded chicken, diced green chilies, sour cream, half of your shredded Monterey Jack cheese, ground cumin, salt, and pepper in a large bowl. Stir everything together until it’s evenly mixed and creamy. This tasty blend forms the heart of your enchiladas, balancing heat, spice, and creaminess in every bite.
Step 2: Assemble the Enchiladas
Next, grab a tortilla and spoon about 2 to 3 tablespoons of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all tortillas until your dish is packed full of those delicious rolls.
Step 3: Add Sauce and Cheese
Pour your green enchilada sauce evenly over the top of the assembled enchiladas. Then, sprinkle the remaining Monterey Jack cheese over everything, creating a luscious cheesy blanket that will melt perfectly as it bakes.
Step 4: Bake to Perfection
Cover your dish with foil and pop it into a 375°F oven for 20 minutes. After that, remove the foil and bake for another 10 minutes or until the cheese is bubbly and has those beautiful golden spots. This final step melds all the flavors and textures into a satisfying meal.
How to Serve Green Chili Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro adds a pop of herbal color and brightness that complements the richness of the enchiladas perfectly. Feel free to add a dollop of sour cream or some sliced avocado to cool and balance the spice.
Side Dishes
Serve these enchiladas with simple sides like Mexican rice, refried beans, or a crisp green salad. These sides add a fresh or hearty contrast to the creamy and spicy layers of the main dish.
Creative Ways to Present
For a fun twist, try stacking a few enchiladas with layers of cheese and sauce in a cast-iron skillet for a layered casserole presentation. Alternatively, assemble individual enchiladas in small ramekins for delightful personal servings that impress any crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Green Chili Chicken Enchiladas Recipe is just as wonderful the next day. Store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen, making every bite just as enjoyable as freshly baked.
Freezing
You can prepare the enchiladas completely assembled and freeze them before baking. Wrap tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, bake them straight from the freezer—just add extra baking time covered with foil until warmed through, then uncover to brown the cheese.
Reheating
To reheat, place leftover enchiladas in a baking dish and warm in the oven at 350°F for about 15-20 minutes or until heated through. Cover with foil to keep moisture and prevent the tortillas from drying out.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and ensures deliciously moist shredded chicken for your enchiladas.
What if I prefer spicier enchiladas?
Feel free to add more diced green chilies or a pinch of cayenne pepper to the filling. You could also serve the enchiladas with a spicier green enchilada sauce for an extra kick.
Can I make this dish gluten-free?
Yes! Simply use corn tortillas instead of flour tortillas to keep this Green Chili Chicken Enchiladas Recipe gluten-free without sacrificing flavor or texture.
Is it possible to add vegetables to the filling?
Definitely. Sautéed onions, bell peppers, or black beans make excellent additions that boost both nutrition and flavor variety.
How long can I keep the enchiladas in the freezer?
Properly wrapped enchiladas will stay good for up to 2 months in the freezer. Beyond that, quality might decline but they will remain safe to eat.
Final Thoughts
This Green Chili Chicken Enchiladas Recipe is truly a crowd-pleaser that’s easy to prepare and bursting with comforting, bold flavors. I can’t recommend enough giving this dish a try—whether for a weeknight dinner or when feeding friends. Trust me, once you’ve tasted these cheesy, spicy enchiladas fresh from the oven, they’ll quickly become a favorite in your recipe rotation.
Print
Green Chili Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Sauce
- Method: Blending
- Cuisine: Peruvian
- Diet: Vegetarian, Gluten Free
Description
Aji Verde is a vibrant and creamy Peruvian green sauce made with fresh cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, and Parmesan cheese. This tangy and mildly spicy sauce is perfect as a dip, condiment, or accompaniment to grilled meats, seafood, or vegetables. Its bright green color and rich flavor bring a fresh, zesty kick to any dish.
Ingredients
Ingredients
- 1 cup fresh cilantro leaves (packed)
- 1–2 fresh jalapeños (seeded for less heat)
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- Salt to taste
Instructions
- Combine Ingredients: In a blender or food processor, add fresh cilantro leaves, seeded jalapeños, garlic cloves, mayonnaise, sour cream, fresh lime juice, grated Parmesan cheese, olive oil, and white vinegar.
- Blend Until Smooth: Blend all the ingredients until the mixture becomes smooth, creamy, and well combined, ensuring there are no large chunks left.
- Adjust Seasoning: Taste the sauce and add salt as needed to balance the flavors according to your preference.
- Chill to Develop Flavors: Transfer the sauce into a jar or airtight container and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and intensify.
- Serve: After chilling, serve the Aji Verde as a condiment or dipping sauce with your favorite dishes such as grilled meats, seafood, or vegetables.
Notes
- For a spicier version, leave the seeds in the jalapeños or add an extra pepper.
- You can substitute Greek yogurt for sour cream to create a lighter version of the sauce.
