The perfect recipe to finish off a week of Mexican inspired dishes, and just in time to celebrate Cinco de Mayo! One of my absolute favorite Mexican dishes to order when we are at our local Mexican restaurant are Green Chile Chicken Enchiladas. When they are done right they are absolutely amazing! This simple recipe produces a flavor packed chicken enchilada that rivals any you can get from your favorite Mexican restaurant! Guaranteed!!!
Stay home to celebrate Cinco de Mayo and make these delishious enchiladas instead of fighting the crowds at your favorite local Mexican restaurants. Whip up a batch of Beer-ga-ritas to wash it all down, no designated driver needed!!!
Do you often put off making recipes that call for cooked chicken if you don’t happen to have any on hand? Try this quick method that produces moist tender chicken with a minimum of fuss. Now you can make all your favorite chicken recipes that call for cooked chicken any time you want.
TIP: In the morning, toss frozen chicken breasts in a slow cooker and add just enough broth to the slow cooker to cover the chicken breasts. Cook on high for several hours. When ready to assemble enchiladas remove chicken and shred with a couple of forks.
Once you have the chicken breast meat shredded and ready to go, preheat your oven to 375°F.
Open the can of enchilada sauce and pour about a ½ cup of sauce into the bottom of a 13X9 inch oven safe casserole dish. Tilt pan to coat the bottom of the pan with the enchilada sauce. Set aside.
In a mixing bowl stir together, shredded chicken, softened cream cheese, ½ the shredded jack cheese, diced green chiles, lime juice, garlic powder, cumin, taco seasoning, salt and pepper.
Mix until well combined.
TIP: Wrap tortillas in a damp paper towel and microwave on high for 30-45 seconds. This will soften the tortillas and prevent them from splitting or cracking as you roll them up.
Place about a ⅓ cup of filling down the center of each corn tortilla.
Roll up corn tortilla to enclose filling and place seam side down in prepared casserole dish.
Continue until all the filling and tortillas have been used.
Pour remaining enchilada sauce evenly over the rolled tortillas.
Top with an even layer of the remaining shredded jack cheese.
Spray a sheet of foil with non-sick cooking spray and cover the casserole dish with the foil. Bake enchiladas covered for 20 minutes.
Remove foil and bake for an additional 15-20 minutes or until enchiladas are heated through and cheese topping is lightly toasted brown and bubbly along the edges.
Nosh on some chips and salsa while those burritos are in the oven. Give my favorite Salsa Recipe a try. I guarantee it is the best salsa you have ever eaten, and it only takes 5 minutes to make it!
Remove from oven and allow enchiladas to rest for 5-10 minutes before serving.
Round out the meal with this easy to make side of Spanish Rice. Serve enchiladas topped with a dollop of sour cream if desired.
A huge THANK YOU to Jamielyn Nye at Iheartnaptime.com for the inspiration for this phenomenal enchilada recipe! If you haven’t had a chance to visit her blog I highly encourage you to go and check it out. She has some really amazing recipes posted on her website and her photography skills are outstanding! Considering how good these enchiladas turned out, I have a feeling I may be giving more of her recipes a try and sharing them with you.
Green Chile Chicken Enchiladas
Ingredients
- 14 oz green enchilada sauce
- 8-10 corn tortillas
- 3 large cooked chicken breasts, shredded
- 4 oz cream cheese, softened
- 4 oz diced green chiles
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tsp taco seasoning
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp pepper
- 3 cups jack cheese, shredded
- sour cream, as garnish to serve
Instructions
- Preheat oven to 375°F.
- Open can of enchilada sauce and pour about a ½ cup of sauce into the bottom of a 13X9 inch oven safe casserole dish. Tilt pan to coat the bottom of the pan with the enchilada sauce. Set aside.
- In a mixing bowl stir together, shredded chicken, softened cream cheese, ½ the shredded jack cheese, diced green chiles, lime juice, garlic powder, cumin, taco seasoning, salt and pepper. Mix until well combined.
- Wrap tortillas in a damp paper towel and microwave on high for 30-45 seconds. This will soften the tortillas and prevent them from splitting or cracking as you roll them up.
- Place about a ⅓ cup of filling down the center of each corn tortilla.
- Roll up tortilla to enclose filling and place tortilla seam side down in prepared caserole dish.
- Continue until all the filling and tortillas have been used.
- Pour remaining enchilada sauce evenly over the rolled tortillas.
- Top with an even layer of the remaining shredded jack cheese.
- Spray a sheet of foil with non-sick cooking spray and cover casserole dish with the foil.
- Bake enchiladas covered for 20 minutes.
- Remove foil and bake for an additional 15-20 minutes or until enchiladas are heated through and the cheese is lightly toasted brown and bubbly along the edges.
- Remove from oven and allow enchiladas to rest for 5-10 minutes before serving.
- Serve topped with a dollop of sour cream if desired.
Notes
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