Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, green chile chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Green Chile Chicken Enchiladas is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Green Chile Chicken Enchiladas is something that I’ve loved my entire life.

Read Customer Reviews & Find Best Sellers. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.).

To begin with this particular recipe, we have to prepare a few components. You can have green chile chicken enchiladas using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Green Chile Chicken Enchiladas:
  1. Prepare 1 lb. boneless, skinless chicken breast, cooked and shredded
  2. Get 1 tsp kosher salt, divided
  3. Get 1 TBSP extra-virgin olive oil
  4. Take 2 small red, yellow or orange bell pepper, cored and diced
  5. Prepare 1 medium yellow onion, diced
  6. Take 1 tsp chili powder
  7. Make ready 3/4 tsp garlic powder
  8. Take 1/2 tsp cumin
  9. Take 1/2 tsp black pepper
  10. Prepare 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
  11. Prepare 1 1/2 cups plain non-fat Greek yogurt
  12. Take 2 (4 ounce) cans diced green chilies, drained
  13. Make ready 8 (7 inch) whole wheat flour tortillas
  14. Make ready For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired

Shredded chicken, sour cream and green chiles make up the filling for these tasty enchiladas. Topped with canned green chile enchilada sauce and plenty of cheese for an easy weeknight meal! Once the lock-down is over I absolutely can not wait to go get enchiladas from my favorite Mexican restaurant. Add the chicken, beans, and green chile.

Steps to make Green Chile Chicken Enchiladas:
  1. Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
  2. If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.
  3. To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
  4. to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
  5. In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
  6. To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy.

Once the lock-down is over I absolutely can not wait to go get enchiladas from my favorite Mexican restaurant. Add the chicken, beans, and green chile. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce.

So that’s going to wrap it up for this special food green chile chicken enchiladas recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!