Creamy Green Chile Chicken Enchiladas are a delightful twist on a classic Mexican dish that combines the richness of creamy cheese and tender chicken with the zesty kick of green chiles. This dish is perfect for family dinners, gatherings with friends, or simply when you want to indulge in some comforting homemade cuisine. With layers of flavor and the ability to customize to your taste, these enchiladas are sure to become a cherished favorite.
Why We Love This Creamy Green Chile Chicken Enchiladas Recipe
This recipe stands out because of its creamy texture and bold flavors. The combination of sour cream and cream cheese creates a luscious filling that perfectly complements the shredded chicken. Furthermore, the diced green chiles infuse a slight heat without overwhelming the palate. Each bite brings a wonderful balance of flavors that are both savory and satisfying. Plus, the simplicity of the preparation means you can whip it up even on busy nights. It’s comfort food at its finest, and who doesn’t love a dish that not only tastes amazing but is also easy to make?
Ingredients about Creamy Green Chile Chicken Enchiladas
To prepare this tasty dish, you’ll need the following ingredients:
List of ingredients with measurements
- 4 cups shredded cooked chicken
- 3/4 cup sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (4-ounce) can diced green chilies
- 1/4 cup Cholula green pepper jalapeño hot sauce (optional)
- 1 finely diced jalapeño (optional)
- 4 cups shredded pepper jack cheese, divided
- 1 (15-ounce) can green enchilada sauce
- 10–12 small flour tortillas or 8 medium-sized
- Fresh cilantro (for garnish)
- Sliced avocado (for garnish)
- Sliced jalapeño (for garnish)
How to Make Creamy Green Chile Chicken Enchiladas Directions
Creating Creamy Green Chile Chicken Enchiladas is a straightforward process that results in a delicious dish. Here’s a step-by-step guide to making this flavorful meal.
- Begin by preheating your oven to 375°F (190°C). While the oven warms up, grease a 9×13-inch baking dish with a little oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, sour cream, softened cream cheese, salt, pepper, diced green chiles, and, if you choose, the Cholula hot sauce and finely diced jalapeño. Mix these ingredients well until they’re thoroughly blended. This creamy filling is what makes these enchiladas so irresistible.
- Once your filling is ready, spread a thin layer of green enchilada sauce on the bottom of your greased baking dish. This not only adds flavor but also keeps the tortillas moist while baking.
- Take each tortilla and scoop a generous portion of the filling onto it, then roll it up tightly. Place the rolled tortillas seam-side down in the baking dish. Continue filling and rolling until you’ve used all the tortillas and filling.
- Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas. Make sure to cover each enchilada with sauce to keep them from drying out in the oven.
- Finally, sprinkle the remaining shredded pepper jack cheese on top of the enchiladas. This will melt beautifully, creating a cheesy and gooey topping.
- Bake your enchiladas in the preheated oven for about 25 to 30 minutes. You’ll know they’re ready when the dish is hot, bubbly, and the cheese is slightly golden.
- After baking, allow the enchiladas to cool for a few minutes. This will help the flavors settle, making each bite even tastier. When serving, garnish with fresh cilantro, sliced avocado, and jalapeños for an added pop of freshness.
How to Serve Creamy Green Chile Chicken Enchiladas
When it comes to serving your Creamy Green Chile Chicken Enchiladas, presentation and garnishes can elevate the dish even further. Serve the enchiladas hot from the oven, garnishing them with a sprig of fresh cilantro and slices of creamy avocado for added taste and visual appeal. You can also add dollops of sour cream on the side for those who enjoy extra creaminess.
Pair them with a simple side salad to lighten the meal, or serve with Mexican rice and refried beans for a complete experience. Don’t forget extra tortilla chips with salsa on the side for a crunchy contrast. This meal is perfect for sharing, so set the table with your favorite beverages and enjoy the vibrant flavors with family and friends.
Expert Tips: Creamy Green Chile Chicken Enchiladas
- Customize the Spice Level: If you prefer a milder version, adjust the amount of green chiles and jalapeños to your taste. For those who enjoy heat, feel free to add in more hot sauce or diced jalapeños.
- Use Leftovers Wisely: This recipe is an excellent way to utilize leftover roasted or rotisserie chicken, making it not only delicious but also a practical choice for weeknight dinners.
- Make-Ahead Option: You can prepare the filling and assemble the enchiladas ahead of time. Store them in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time if they go in cold.
- Experiment with Tortillas: While flour tortillas work wonderfully, you can also try using corn tortillas for a gluten-free option. Just be sure to lightly fry them beforehand to prevent tearing.
- Garnish Generously: Enhance the freshness of your dish by adding other garnishes such as diced tomatoes, shredded lettuce, or even a squeeze of fresh lime juice.
How to Store Creamy Green Chile Chicken Enchiladas
If you have leftovers or wish to prepare the enchiladas in advance, proper storage is key. Allow the enchiladas to cool completely after baking. Then, store them in an airtight container in the refrigerator. They can last for up to 3-4 days.
For longer storage, consider freezing the unbaked enchiladas. Just wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to bake them, simply thaw in the refrigerator overnight and cook as directed.
Variation of Creamy Green Chile Chicken Enchiladas
There are so many delicious ways to put a spin on Creamy Green Chile Chicken Enchiladas. Here are a few ideas:
- Cheese Variety: Swap out the pepper jack cheese for other cheeses like Monterey Jack, shredded cheddar, or even a blend for a different flavor profile.
- Vegetarian Version: Replace the chicken with sautéed bell peppers, mushrooms, and zucchini for a hearty vegetarian alternative. You can also add beans for extra protein and texture.
- Spicy Kick: If you love it hot, incorporate spicy pepper jack cheese or add crushed red pepper flakes to the filling for an extra kick.
- Add Beans: Mix in black beans or pinto beans for added fiber and a different texture, making it even more filling.
- Creamy Sauce Swap: Instead of using sour cream and cream cheese, try a creamy avocado sauce made by blending ripe avocados with lime juice and garlic for a dairy-free option.
FAQ
What are Creamy Green Chile Chicken Enchiladas?
Creamy Green Chile Chicken Enchiladas are a Mexican-inspired dish made with flour tortillas filled with a mixture of shredded chicken, cream cheese, sour cream, and green chiles, topped with enchilada sauce and cheese.
Can I make Creamy Green Chile Chicken Enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them in the refrigerator or freeze them for later baking. If refrigerated, they can last 3-4 days; if frozen, they should be consumed within 3 months.
Are these enchiladas spicy?
The spiciness can be adjusted based on your taste. The diced green chiles add flavor without too much heat, but you can add jalapeños or hot sauce for an extra kick.
What should I serve with Creamy Green Chile Chicken Enchiladas?
These enchiladas are delicious alongside a fresh salad, Mexican rice, or refried beans, and they pair well with tortilla chips and salsa.
Can I customize the filling for Creamy Green Chile Chicken Enchiladas?
Absolutely! You can swap the chicken for vegetables or beans for a vegetarian option, or experiment with different cheeses to suit your preferences.
Creamy Green Chile Chicken Enchiladas
Ingredients
Filling Ingredients
- 4 cups shredded cooked chicken Can use leftover roasted or rotisserie chicken.
- 3/4 cup sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (4-ounce) diced green chiles
- 1/4 cup Cholula green pepper jalapeño hot sauce Optional
- 1 finely diced jalapeño Optional
- 4 cups shredded pepper jack cheese, divided
- 1 can (15-ounce) green enchilada sauce
- 10–12 small flour tortillas or 8 medium-sized
Garnishes
- Fresh cilantro For garnish
- Sliced avocado For garnish
- Sliced jalapeño For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with oil or cooking spray.
- In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, salt, pepper, diced green chiles, and any optional hot sauce and jalapeño. Mix until thoroughly blended.
Assembly
- Spread a thin layer of green enchilada sauce on the bottom of the greased baking dish.
- Scoop a generous portion of the filling onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining green enchilada sauce evenly over the rolled tortillas, making sure to cover them completely.
- Sprinkle the remaining shredded pepper jack cheese on top.
Baking
- Bake the enchiladas in the preheated oven for about 25 to 30 minutes, until hot, bubbly, and the cheese is slightly golden.
Serving
- Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, and jalapeños.
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