Looking to spice up your dinner routine with a dish that’s both flavorful and satisfying?
These Green Chicken Enchiladas are a fantastic choice!
With their creamy, cheesy filling and zesty green salsa sauce, they’re perfect for a family meal or a gathering with friends. Plus, they’re surprisingly easy to make.
Let’s dive into the recipe!
Ingredients:
For the Enchiladas:
- 8 large corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 oz cream cheese, softened
- 4 oz can diced green chiles
- Fresh cilantro, chopped (for garnish)
- Cooking oil spray
For the Chicken:
- 1 lb chicken breast
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- Cooking oil spray
For the Sauce:
- 16 oz Hatch Valley green chile salsa (or your favorite green salsa)
- 1/2 cup water
- 1/2 tsp chicken bouillon powder
- 1/2 cup sour cream
Instructions:
1. Prepare the Chicken:
- In a small bowl, mix together garlic salt, onion powder, ground cumin, chili powder, black pepper, and salt.
- Spray both sides of the chicken breasts with cooking oil. Sprinkle the seasoning mixture evenly over the chicken breasts.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of the chicken. The internal temperature should reach 165°F (74°C).
2. Shred the Chicken:
- Once the chicken is cooked, let it cool slightly, then shred it into bite-sized pieces using two forks or your hands.
- In a mixing bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese, 1 cup of pepper jack cheese, cream cheese, and diced green chiles. Mix everything together until well combined.
3. Prepare the Tortillas:
- Lightly warm the corn tortillas in the microwave to make them easier to roll. This step helps prevent the tortillas from tearing.
- Divide the chicken mixture into 8 portions. Place each portion in the center of a tortilla, then roll the tortilla tightly around the filling. Place each rolled tortilla seam-side down into a 9×13-inch baking dish that has been sprayed with cooking oil.
4. Make the Sauce:
- In a blender, combine the green chile salsa, water, sour cream, and chicken bouillon powder. Blend until smooth.
- Pour the sauce into a skillet and heat over medium heat for about 3-4 minutes, stirring constantly.
5. Assemble and Bake:
- Pour the heated sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese and 1/2 cup of pepper jack cheese on top.
- Bake in the oven at 350°F (175°C) for 25 minutes, uncovered, until the cheese is melted and bubbly.
6. Garnish and Serve:
- Remove the enchiladas from the oven and garnish with chopped fresh cilantro.
- Serve hot with your favorite toppings, such as sour cream, avocado, or salsa.
Tips:
- Spicy Alert! These enchiladas have a bit of a kick. If you prefer a milder version, you can substitute the Hatch Valley green chile salsa with a mild green salsa and use more Monterey Jack cheese instead of pepper jack.
These Green Chicken Enchiladas are sure to be a hit at your table. Enjoy the blend of cheesy goodness with a hint of spice, and let this dish become a new favorite in your recipe collection! 🌟