Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, green chile chicken enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Green Chile Chicken Enchiladas is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Green Chile Chicken Enchiladas is something that I’ve loved my whole life.

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. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. I live in southern New Mexico.

To get started with this particular recipe, we must prepare a few components. You can cook green chile chicken enchiladas using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Green Chile Chicken Enchiladas:
  1. Make ready 1 lb. boneless, skinless chicken breast, cooked and shredded
  2. Prepare 1 tsp kosher salt, divided
  3. Get 1 TBSP extra-virgin olive oil
  4. Take 2 small red, yellow or orange bell pepper, cored and diced
  5. Prepare 1 medium yellow onion, diced
  6. Make ready 1 tsp chili powder
  7. Make ready 3/4 tsp garlic powder
  8. Make ready 1/2 tsp cumin
  9. Take 1/2 tsp black pepper
  10. Get 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
  11. Prepare 1 1/2 cups plain non-fat Greek yogurt
  12. Get 2 (4 ounce) cans diced green chilies, drained
  13. Take 8 (7 inch) whole wheat flour tortillas
  14. Make ready For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired

These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. Add the chicken, beans, and green chile. I didn't realize it until I began writing this post, but these Green Chile Chicken Enchiladas have been a constant, even milestone recipe in my life. They are inspired by my grammy's legendary green chile sour cream chicken enchiladas, which I devoured growing up, and which Grammy still serves for Christmas night dinner (don't argue with tradition).

Instructions to make Green Chile Chicken Enchiladas:
  1. Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! We frequently make these enchiladas when we have company over for dinner, because everyone loves them! In another bowl, stir together the remaining enchilada sauce and the sour cream. 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.

So that’s going to wrap this up with this exceptional food green chile chicken enchiladas recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!