Green Chili Chicken Enchiladas
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Recipe Overview
Overview
Green Chili Chicken Enchiladas are a delightful twist on a classic dish that many of us know and love. This recipe showcases the vibrant flavors of New Mexico’s green chilies, which are the star of the show. The combination of tender chicken, creamy cheese, and zesty chilies creates a filling that is both comforting and exciting.
The process begins with softening cream cheese to mix with diced green chilies, lime juice, and spices. This mixture is then combined with cooked chicken, making for a hearty filling. The use of flour tortillas instead of the traditional corn adds a unique texture that sets this dish apart. Each tortilla is generously filled and rolled, then placed in a baking dish.
Once assembled, the enchiladas are topped with a mixture of green salsa and sour cream, then smothered in cheese before baking. The result is a bubbling, golden dish that is sure to impress. Whether you’re serving it for a family dinner or a casual gathering, these enchiladas are sure to be a hit.
Garnishing with fresh cilantro adds a pop of color and freshness, making this dish not only delicious but visually appealing as well. This recipe is a fantastic way to celebrate the flavors of the Southwest while enjoying a comforting meal at home.
Recipe Details
Steps & Tips
Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 pan.
Tip: Soften cream cheese to make it easier to mix with other ingredients.
Place 8 ounces of cream cheese into a mixing bowl and beat with a hand mixer until light and fluffy.
Add 7 ounces of drained diced green chilies, 1 tablespoon of lime juice, 0.5 teaspoons of chili powder, 0.5 teaspoons of ground cumin, 0.25 teaspoons of salt, and 0.5 cups of freshly chopped cilantro to the cream cheese and mix together.
Fold in 3 cups of cooked diced or shredded chicken.
Tip: You can use rotisserie chicken for convenience.
In a separate bowl, pour 15 ounces of green salsa verde and add 1 cup of sour cream, whisking until well combined.
Tip: Spread a light layer of the mixture on the bottom of the pan to prevent sticking.
Scoop a large spoonful of the sauce mixture and spread it in a light layer on the bottom of the prepared pan.
Tip: Using flour tortillas gives this dish a unique characteristic.
Scoop about half a cup of the chicken and cream cheese mixture into the center of a tortilla, fold in the ends, and roll it up like a burrito.
Place the rolled tortillas seam side down in the prepared pan.
Pour the salsa verde sour cream mixture over the tops of the enchiladas.
Sprinkle on 2 cups of grated Monterey Jack cheese.
Bake uncovered in the preheated oven for 30 minutes until the cheese is bubbling and browned.
Tip: For extra browning, put the dish under the broiler for 2 to 3 minutes.
For extra browning, put the dish under the broiler for 2 to 3 minutes.
Garnish with freshly chopped cilantro before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Tortillas
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Green chilies from New Mexico are a key ingredient in this dish, adding a unique flavor.
- •Using flour tortillas instead of corn gives these enchiladas a distinct texture.
- •Cream cheese is blended into the filling, making it creamy and rich.
- •Baking the enchiladas allows the cheese to melt and bubble, creating a delicious topping.
