Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, green chile chicken enchiladas. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Green Chile Chicken Enchiladas is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Green Chile Chicken Enchiladas is something which I have loved my whole life. They are fine and they look wonderful.
I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.).
To begin with this recipe, we have to first prepare a few components. You can cook green chile chicken enchiladas using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Green Chile Chicken Enchiladas:
- Prepare 1 lb. boneless, skinless chicken breast, cooked and shredded
- Take 1 tsp kosher salt, divided
- Take 1 TBSP extra-virgin olive oil
- Get 2 small red, yellow or orange bell pepper, cored and diced
- Prepare 1 medium yellow onion, diced
- Get 1 tsp chili powder
- Take 3/4 tsp garlic powder
- Make ready 1/2 tsp cumin
- Take 1/2 tsp black pepper
- Get 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
- Make ready 1 1/2 cups plain non-fat Greek yogurt
- Make ready 2 (4 ounce) cans diced green chilies, drained
- Make ready 8 (7 inch) whole wheat flour tortillas
- Make ready For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired
The whole family loves these easy chicken enchiladas! These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. In another bowl, stir together the remaining enchilada sauce and the sour cream.
Steps to make Green Chile Chicken Enchiladas:
- Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
- If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.
- To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
- to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
- In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
- To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy.
These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. This simple recipe for Green Chile Chicken Enchiladas is cheesy, spicy, and well-loved by my family.
So that is going to wrap this up with this special food green chile chicken enchiladas recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
