Description
Comforting Green Chile Chicken Enchiladas with flavorful homemade green chile sauce, tender chicken, and cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh green chiles (such as Anaheim or Hatch), roasted, peeled, seeded, and chopped (or 2 cans, 4 oz each, diced green chiles)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups chicken broth
- 1 tablespoon all-purpose flour (optional, for thickening)
- 12 corn tortillas
- 2 cups shredded cooked chicken (or cheese, or a combination)
- 2 cups shredded Monterey Jack cheese (or cheddar, or a Mexican blend)
- 1/2 cup chopped cilantro, for garnish (optional)
- Sour cream, for serving (optional)
- Diced tomatoes, for serving (optional)
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the chopped green chiles (roasted and prepared, or canned). Add the cumin, oregano, salt, and pepper. Stir well to combine.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 15-20 minutes, or longer for a richer flavor.
- If desired, whisk together the all-purpose flour with a couple of tablespoons of cold water in a small bowl. Gradually whisk the slurry into the simmering sauce, stirring constantly. Simmer for another 5-10 minutes, or until thickened.
- For a smoother sauce, use an immersion blender or carefully transfer the sauce to a regular blender (in batches, if necessary) and blend until smooth. Return the sauce to the saucepan and keep warm over low heat.
- Preheat oven to 350°F (175°C).
- Warm the tortillas using your preferred method (microwave, skillet, or oven) until pliable.
- Dip a warmed tortilla into the green chile sauce, coating both sides. Place the sauced tortilla on a plate.
- Spoon about 2-3 tablespoons of shredded chicken (or cheese, or your preferred filling) down the center of the tortilla.
- Carefully roll up the tortilla tightly and place it seam-side down in a baking dish (9×13 inch).
- Repeat steps 3-5 with the remaining tortillas, sauce, and filling, arranging the enchiladas snugly in the baking dish.
- Sprinkle the remaining shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove the enchiladas from the oven and let them rest for a few minutes before serving.
- Sprinkle the chopped cilantro over the enchiladas.
- Serve the green chile enchiladas hot, straight from the baking dish.
- Offer sour cream and diced tomatoes as toppings.
- Enjoy!
Notes
- Spice Level: Adjust the amount of green chiles to your liking.
- Filling Options: Get creative with your fillings! In addition to chicken and cheese, you can use ground beef, shredded pork, black beans, corn, or any combination of your favorite ingredients.
- Vegetarian Option: For a vegetarian version, simply omit the chicken and use a combination of cheese, black beans, corn, and other vegetables as the filling.
- Make-Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
- Freezing: Enchiladas freeze well. Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes