Green Chicken Enchiladas

Green Chicken Enchiladas

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! 🌟

Author: Shubham Calmblay

Shubham Calmblay, founder of appsthatdeliver.com, has a decade of experience with various Google products. He has authored 1,000+ guides for ATD, published on prestigious tech blogs. His work has garnered recognition from Protocol.com, Leadsbridge.com, MadMobile.com, and numerous other leading publications and corporations.