chicken green chili enchilada recipe

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The Best chicken green chili enchilada recipe

I’m so excited to share with you my family’s favorite chicken green chili enchilada recipe. This dish is a staple in our household, and it’s perfect for any occasion. The story behind this recipe starts with my grandmother, who was from New Mexico and grew up eating traditional Mexican cuisine.

She would often make this dish for our family gatherings, and it quickly became a favorite. The combination of tender chicken, flavorful green chili, and creamy cheese is absolutely irresistible. I love how easy it is to make and customize to our taste preferences.

My kids adore helping me in the kitchen, especially when we’re making enchiladas – they love rolling the tortillas and adding their favorite toppings. This recipe is not only delicious but also incredibly versatile. You can serve it as a main course or as a fun appetizer for parties.

The best part? It’s incredibly healthy, packed with protein, fiber, and vitamins from the vegetables. My family and I have been making this recipe for years, and it never fails to impress.

Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your household too.

Chicken Green Chili Enchilada Recipe

4.5 from 1040 votes

This Chicken Green Chili Enchilada recipe features tender chicken in a spicy green chili sauce, wrapped in homemade tortillas and baked to perfection. It is a comforting and flavorful dish perfect for a family meal.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tbsp olive oil
3/4 cup warm water

For the Chicken Filling

1 lb boneless skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese

For the Green Chili Sauce

2 cups chicken broth
1 can (4 oz) diced green chiles
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

For Assembly

1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro
1/4 cup sour cream

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large mixing bowl, combine flour, salt, and baking powder.
3Add olive oil and warm water, mixing until a dough forms.
4Knead the dough briefly, then let it rest for 10 minutes.
5Divide the dough into 8 equal pieces and roll each piece into a thin circle.
Set aside.
6In a large skillet, heat 1 tbsp olive oil over medium heat.
7Add diced onion and garlic, sautéing until softened and translucent.
8Add chicken breasts, cooking until browned and cooked through.
9Remove from heat and shred the chicken using two forks.
10Stir in diced green chiles, cumin, chili powder, oregano, salt, and black pepper.
11Mix well and set aside.
12In a separate skillet, heat 1 tbsp olive oil over medium heat.
13Add diced onion and garlic, sautéing until softened and translucent.
14Add chicken broth, diced green chiles, cumin, oregano, salt, and black pepper.
15Bring to a simmer and cook for 10 minutes, until the sauce has thickened slightly.
16Remove from heat and set aside.
17To assemble the enchiladas, spread a thin layer of the green chili sauce on the bottom of a baking dish.
18Place a tortilla in the dish, then spoon a generous amount of the chicken filling onto the tortilla.
19Roll the tortilla tightly and place it seam-side down in the dish.
20Repeat with remaining tortillas and filling.
21Pour the remaining green chili sauce over the top of the enchiladas, ensuring they are well covered.
22Sprinkle shredded cheddar cheese evenly over the top.
23Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
24Remove from the oven and let cool for 5 minutes before serving.
25Garnish with chopped cilantro and a dollop of sour cream.
26Serve immediately and enjoy your homemade Chicken Green Chili Enchiladas.

🔧Equipment

Mixing bowl
Skillet
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 1000mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a spicier dish, add more diced green chiles or a pinch of cayenne pepper to the sauce. You can also use store-bought tortillas for a quicker preparation, but homemade tortillas add a delicious, authentic touch.

This chicken green chili enchilada recipe is a true winner in our household. It’s perfect for family gatherings, potlucks, or even just a quick weeknight dinner.

You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months. When reheating, simply cover them with foil and bake at 350°F (175°C) for about 20 minutes.

❓ Frequently Asked Questions About Chicken Green Chili Enchilada

Q: What type of tortillas should I use for this recipe?

You can use either corn or flour tortillas for this recipe, depending on your personal preference.

Q: Can I substitute the chicken with beef or pork?

Yes, you can substitute the chicken with beef or pork if you prefer.

Q: How do I make the green chili from scratch?

To make the green chili from scratch, you’ll need to roast several Anaheim peppers over an open flame until they’re charred and blistered.

Q: Can I use canned green chilies instead of fresh ones?

While canned green chilies are convenient, using fresh ones will give you a much more vibrant flavor.

Q: What’s the best way to reheat leftover enchiladas?

The best way to reheat leftover enchiladas is by covering them with foil and baking them in the oven at 350°F (175°C) for about 20 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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