Green chile, chicken, and cheese enchiladas

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Green chile, chicken, and cheese enchiladas are a comforting and flavorful dish that’s perfect for any occasion. Here’s a recipe that brings out the best in these ingredients:

Ingredients:

For the Enchiladas:

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 ½ cups green chile sauce (store-bought or homemade)
  • 2 cups shredded cheese (a mix of Monterey Jack and Cheddar works well)
  • 1 small onion, finely chopped
  • 8-10 corn tortillas
  • 1 cup sour cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish (optional)

For the Green Chile Sauce (if making homemade):

  • 4-5 roasted green chiles, peeled and chopped (or 1 can of green chiles)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 teaspoon cumin
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • Salt to taste

Instructions:

1. Make the Green Chile Sauce (if homemade):

  1. In a saucepan, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in the flour and cook for another minute, creating a roux.
  4. Gradually add the chicken broth, stirring continuously to avoid lumps.
  5. Add the chopped green chiles and cumin. Let the sauce simmer for about 10 minutes, until thickened. Season with salt to taste.

2. Prepare the Enchiladas:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
  3. Add the shredded chicken to the skillet and stir to combine with the onions. Season with a bit of salt and pepper.
  4. Stir in ½ cup of the green chile sauce and ½ cup of the shredded cheese. Remove from heat.

3. Assemble the Enchiladas:

  1. Warm the corn tortillas slightly to make them pliable (you can do this by heating them in a dry skillet or microwave for a few seconds).
  2. Spread a thin layer of green chile sauce in the bottom of a baking dish.
  3. Place a spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
  4. Pour the remaining green chile sauce over the top of the enchiladas, ensuring they are evenly coated.
  5. Sprinkle the remaining shredded cheese over the top.

4. Bake:

  1. Cover the dish with foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

5. Serve:

  • Let the enchiladas cool for a few minutes before serving.
  • Top with a dollop of sour cream, fresh cilantro, and a squeeze of lime juice if desired.

Enjoy your flavorful and cheesy green chile, chicken, and cheese enchiladas!

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