Green Chile Chicken Enchiladas: A Flavorful Tex-Mex Delight
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Description:
Looking for a quick yet incredibly satisfying one-dish meal? These Green Chile Chicken Enchiladas from Love With Recipes are just the thing! Packed with tender shredded chicken, a rich green chile sauce, and topped with melted cheddar cheese, this Tex-Mex favorite is sure to become a family dinner go-to. Perfect for busy weeknights, these enchiladas come together in just 35 minutes and will leave your taste buds craving more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Onion, finely chopped | 1 |
| Garlic cloves, minced | 1 – 2 |
| All-purpose flour | 1/4 cup |
| Green chile peppers, diced | 2 1/2 |
| Reduced-sodium chicken broth | 2 cups |
| Cornstarch | 2 teaspoons |
| Cold water | 1/4 cup |
| Corn tortillas | 8 |
| Cheddar cheese, shredded | 1 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 327.8 |
| Fat | 13.7g |
| Saturated Fat | 5.6g |
| Cholesterol | 59mg |
| Sodium | 194mg |
| Carbohydrates | 28.6g |
| Dietary Fiber | 3.4g |
| Sugars | 4.5g |
| Protein | 24g |
Instructions:
-
Preheat Oven:
Begin by preheating your oven to 350Β°F (175Β°C). This will ensure that your enchiladas bake perfectly and the cheese melts beautifully. -
Prepare the Chile Sauce:
In a medium saucepan, heat the olive oil over medium-high heat. Once hot, add the finely chopped onion and minced garlic. SautΓ© for about 2 minutes, or until they are soft and fragrant, stirring occasionally to prevent burning. -
Add the Flour:
Sprinkle the flour over the onions and garlic, stirring it in to form a paste. Cook the flour mixture for about 1 minute, allowing it to absorb the oil and develop a light golden color. -
Combine the Ingredients:
Add the diced green chile peppers and the reduced-sodium chicken broth to the saucepan. Stir to combine, and then bring the mixture to a simmer. Add the shredded chicken and let it simmer uncovered for 5 minutes, allowing the flavors to meld together. -
Thicken the Sauce:
In a small bowl, whisk the cornstarch with 1/4 cup of cold water until smooth. Slowly pour this mixture into the simmering chile sauce while stirring constantly. Continue to cook for an additional 2 minutes to allow the sauce to thicken. -
Prepare the Tortillas:
While the chile/chicken sauce is simmering, take your corn tortillas and cut them into strips (about 1-inch wide). Arrange the tortilla strips in a single layer on a baking sheet. Place them in the preheated oven for 5 to 7 minutes, or until they are warm and slightly crisped. -
Assemble the Enchiladas:
Spray an 8 x 11-inch glass baking dish with non-stick cooking spray. Spread 1 cup of the chile/chicken sauce evenly over the bottom of the dish. Then, layer one-third of the tortilla strips on top of the sauce. -
Layer the Ingredients:
Repeat the process two more times, alternating between the chile/chicken sauce and the tortilla strips. Be sure to end with a layer of the remaining sauce on top. -
Add the Cheese:
Sprinkle the shredded cheddar cheese evenly over the top layer of sauce. This will melt into the sauce as the enchiladas bake, creating a deliciously gooey finish. -
Bake the Enchiladas:
Place the baking dish in the oven and bake for 15 to 20 minutes, or until the cheese is fully melted and bubbling. If you prefer a slightly crispier top, you can broil the enchiladas for 1-2 minutes at the end of baking. -
Serve and Enjoy:
Once the enchiladas are hot and the cheese has melted, remove the dish from the oven. Let it cool for a few minutes before slicing and serving. These green chile chicken enchiladas are perfect when served with a side of rice, beans, or a simple salad.
Tips for Success:
-
Shredded Chicken:
You can use cooked rotisserie chicken for convenience, or simply poach your own chicken breasts for a fresher taste. Just be sure to shred the chicken into bite-sized pieces before adding it to the sauce. -
Green Chile Peppers:
If you prefer more heat, you can add an extra green chile or even a diced jalapeΓ±o to the sauce. For a milder flavor, remove the seeds from the chiles before adding them. -
Tortilla Alternatives:
For a lower-carb version, you can substitute the corn tortillas with low-carb tortillas or even zucchini slices for a more creative twist. -
Make Ahead:
This dish can be prepared ahead of time. Simply assemble the enchiladas, cover them with plastic wrap or foil, and refrigerate for up to 24 hours before baking. This makes it a perfect option for meal prep or a busy weeknight.
Green Chile Chicken Enchiladas are a fantastic way to bring the flavors of the Southwestern U.S. right into your kitchen, and they make a hearty, satisfying meal for your family. Enjoy the warmth, the savory spices, and the cheesy goodness in every bite!
Keywords:
Chicken Breast, Chicken, Poultry, Meat, Tex Mex, Southwestern U.S., Quick Recipes, < 60 Mins, Oven-Baked
