Why Make This Recipe
Chicken Enchiladas with Green Chile Sauce are a delicious and comforting dish that many people enjoy. They are easy to prepare and full of flavor. This recipe allows you to use leftover chicken, making it a great way to reduce food waste. Plus, the combination of cheese, tortillas, and green chile sauce creates a mouthwatering meal that the whole family will love.
How to Make Chicken Enchiladas with Green Chile Sauce
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green chile sauce (salsa verde)
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp cumin
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the green chile sauce, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet until they are soft and pliable.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour the remaining green chile sauce over the enchiladas and sprinkle the shredded cheese on top.
- Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot with sour cream and garnish with chopped cilantro.
How to Serve Chicken Enchiladas with Green Chile Sauce
These enchiladas are best served warm. You can add sour cream on the side for a creamy dip. Consider serving them with a side of rice or beans for a complete meal. A fresh salad can also complement this dish well.
How to Store Chicken Enchiladas with Green Chile Sauce
If you have leftovers, let the enchiladas cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. They can be stored in the freezer for up to 2 months.
Tips to Make Chicken Enchiladas with Green Chile Sauce
- Make sure to warm the tortillas before rolling them. This prevents them from tearing.
- Feel free to adjust the amount of green chile sauce based on your spice preference.
- For added flavor, consider mixing in other ingredients like black beans or corn into the chicken filling.
Variation
You can easily customize this recipe. Try using beef, pork, or even vegetables like zucchini or spinach as the filling. For a different flavor profile, swap the green chile sauce with red enchilada sauce.
FAQs
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe. It saves time and adds great flavor.Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas in advance and store them in the refrigerator until you are ready to bake them.What toppings can I add?
You can add toppings like sliced jalapeños, diced avocado, or extra cheese before baking for added flavor and texture.
Chicken Enchiladas with Green Chile Sauce
Ingredients
For the enchiladas
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken.
- 1 cup green chile sauce (salsa verde) Adjust based on spice preference.
- 8 small corn tortillas Warm before using to prevent tearing.
- 1 cup shredded cheese (cheddar or Monterey Jack) For topping the enchiladas.
- 1/2 cup sour cream For serving.
- 1/4 cup chopped cilantro For garnish.
- 1 tsp cumin
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, half of the green chile sauce, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet until they are soft and pliable.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
Baking
- Pour the remaining green chile sauce over the enchiladas and sprinkle the shredded cheese on top.
- Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
Serving
- Serve hot with sour cream and garnish with chopped cilantro.