Sign up to save recipes in you recipe book, write reviews and more! Join me in finding your healthy! By Kaleigh - August 12, 2020, Updated September 23, 2020, Homemade Hatch green chile chicken enchiladas with healthy homemade green enchilada sauce are the cheesy, spicy Tex-Mex dinner of your dreams! Happy eating~ Place tortillas on a plate with paper towels to drain. Save my name, email, and website in this browser for the next time I comment. Here’s my super-easy version below. Green Chili Chicken Enchiladas are always a request for family dinner in our home. Roll up tortillas; arrange, seam sides down, in baking dish. add ¼ tsp flour and enough water to make a thin paste. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Yes, you can use corn tortillas in place of the flour tortillas called for in this recipe. Stir in the cumin and next five ingredients (chili powder through garlic salt). https://www.bombshellbling.com/green-chili-cream-cheese-enchiladas Lightly oil a 9-inch baking dish. In fact, I recommend it for one less step. Repeat with the remaining tortillas. Five stars! I highly recommend taking this step. Stir and combine, then place filling in the centre of the tortillas. Use a enchilada sauce of your choosing and thicken with a little flour mixed with a little water. Add ingredients to tortillas, roll and put in 9×13 pan That has been sprayed with nonstick spray. They’re healthier than most. Good recipe! How to Freeze Chicken Enchiladas: Chicken enchiladas can easily be frozen and reheated... Green Chile Chicken Enchiladas are a classic American family favorite! Place under the broiler setting for 2-3 minutes for extra browning. Roll up in and place in the casserole dish. When ready to eat, preheat an oven to 375 degrees. Add remaining sauce to enchilada’s… Read more ». It’s comfort food at it’s finest for Texans. Why you’ll love these Green Chile Chicken Enchiladas. I am so excited to give the best and fast recipes from around the world to help you. Just change out the flour tortillas with corn. This healthy, delicious dish is delicious. By subscribing, you agree to receive emails from Lively Table. 10 3/4 ounces cheddar cheese soup (I used Campbell’s Healthy Request). My husband doesn’t like hot, spicy foods so used mild green chilies and salsa verde and he couldn’t stop eating and bragging about how good it was! Required fields are marked *, Rate this recipe I started making a version of these enchiladas when I was a kid. Hi Terri! You can freeze them in a 9×13 disposable aluminum pan, or in individual portions. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. These green enchiladas are simply the best, real Tex-Mex style enchiladas with a New Mexico Hatch chile kick. Pour the remaining enchilada sauce mixture over the enchiladas. From the blender, pour the salsa verde over and around the chicken. And put it into the oven to bake for 15 minutes, until bubbly. Green Chili Chicken Enchiladas. In a separate mixing bowl, stir together sour cream and chile verde until combined. Absolutely delicious! Your email address will not be published. It’s better not to use a ton of cheese. Your email address will not be published. Follow along on this blog where I share most of my recipes. They’re absolutely delicious in all of their spicy, smoky, cheesy glory. It’s comfort food at it’s finest for Texans. I use it ALL the time and I don’t have to worry about any leftovers to put up because there are NONE? Watch us make the recipe This recipe is easy to make and is ready for the oven in less than 15 minutes. You can use leftover chicken, but depending on the seasonings and flavors added, that may not work well in just any recipe. Here’s my super-easy version below. The first thing is letting the enchiladas to cool before wrapping and placing them in the freezer entirely. Green Chili Chicken Enchiladas are easy, quick and full of flavor. Please read my affiliate disclosure for more information. Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan. Thank you! Top with the remaining sauce and cheese, and put the pan in the oven to bake for 15 minutes. Then use two forks to shred the chicken into pieces. The first step is preheating the oven to 400 degrees, then greasing the 9×13 baking dish with olive oil. The late hour was a consideration, and after asking around a bit, Marlboro Man, the boys, and I landed at Flying Star Cafe, where I picked up an order of Green Chile Enchiladas and hurried back to my hotel room to snarf it down. Homemade enchilada sauce, corn tortillas, and no icky ingredients make these a healthier option for getting your enchilada fix. ★☆. All Rights Reserved. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up the tortilla, tucking in the ends as you go. Where can I find Chili Verde? Whenever you don’t have time, try providing ingredients in advance, and make an easy Mexican dish. If desired, serve with lettuce, chopped tomato and additional sour cream. My kids are always sneaking spoonful’s of the creamy chicken filling faster than I can fill the tortillas. Why You’ll Love These Green Chile Chicken Enchiladas. If you want to go a little healthier, try my, If you’re feeling festive, be sure to make a, Avocado oil or other neutral flavored oil. Green Chile Chicken Enchiladas are a classic American family favorite! Spoon about 1/4 cup chicken mixture into a tortilla and roll up. My name is Land, and I am a lazy chef, I like to make easy meals that don't take usually more than 30 minutes or less. Bake 35 minutes. Simply assemble the enchiladas as instructed in the recipe. Season with pepper and sea salt, and brown the chicken on both sides for 6 minutes total. Stir to mix ingredients well. Place 1/2 cup of chicken filling into each flour tortilla. Especially when folding or rolling them up. Prepare enchilada sauce by mixing green enchilada sauce and sour cream in a small mixing bowl. It’s better to wrap the individual servings in plastic freezer wrap. Fill the tortillas with about 1/4 cup of filling each. Finally, top with fresh cilantro and diced red onion. Please enjoy these recipes, don't forget to like us on Facebook and Instagram. Uncover the enchiladas, sprinkle the remaining cheese on top and bake an additional 10 to 15 minutes or until the cheese is bubbly and melted. The late hour was a consideration, and after asking around a bit, Marlboro Man, the boys, and I landed at Flying Star Cafe, where I picked up an order of Green Chile Enchiladas and hurried back to my hotel room to snarf it down. These green chicken enchiladas are so simple to make. Add the cheese on the top when you reheat, and bake to reheat instead of the microwave. I am so excited to give the best and fast recipes from around the world to help... Sign up for my newsletter and get four free easy recipes ideas to make your life easier! Did you make this recipe? Roll up tortillas; arrange, seam sides down, in baking dish. Add a little sauce to above ingredients. Start by preheating your oven to 375F and grease a 9×13 casserole dish. I like to use leftover chicken, but if you don’t have any made, poach one large chicken breast (or 2 small) in broth in a saucepan on the stove until the internal temperature reaches 165°F. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Crispy Oven Baked Chicken Wings (any flavor!). I would love to hear your experience. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles. PS: I will see if I can find my grandmothers recipe, Hard Boiled Egg Enchilada’s One dozen egg hard boiled and sliced 4 small cans sliced Olives 1 large Onion 1 lb Longhorn Cheese Grated Salt and Pepper to taste Sauce: 2Pkgs enchilada Sauce mix Two cans tomato sauce, heat in sauce pan large Enough for a flour tortilla to fit in. You can either use canned enchilada sauce or follow this recipe to make a 10 minutes home-made salsa verde. Season with pepper and sea salt, and cook the chicken until brown, it will take about 3 minutes per side to brown. Top enchiladas with remaining enchilada sauce. Green Chile Chicken Enchiladas are a classic American family favorite! Over and around the browned chicken, pour the salsa verde until the chicken is cooked, it takes 10 … Sprinkle with remaining cheese. The lighter flavor Monterey was perfect for this dish. Made with shredded chicken, Greek yogurt, salsa verde and a host of warming spices, this is … Top with remaining cheese. Especially when you have leftovers to eat the next day. We created this food blog to test recipes with our families and share them with you. One of my family favourite recipes! Recently, Mexican food became famous around the world. Shred the chicken breasts with the forks, and move the shredded chicken to a large bowl. This is the creamiest green chili chicken enchilada sauce and is the perfect consistency. I use corn tortillas as that is traditionally what is used for enchiladas. Marian Rawson I also forgot to buy a lime. Saddened you didn’t include your enchilada sauce recipe. Use chicken breast meat, low-fat or no-fat cheeses and low-fat sour cream. Enjoy, Chicken enchiladas, Green chili chicken, Green chili chicken enchiladas, Pepper jack cheese, shredded to top enchiladas. Spread 1/2 cup enchilada sauce in bottom of baking dish. You can use whatever you want, but corn tortillas are better for Green Chile Chicken Enchiladas because they hold up better and have a good flavor. Add shredded cooked chicken and pepper jack cheese. Green chili salsa can sometimes be hotter than red chilies so good to check the can. Reheat them covered in foil in the oven, or simply microwave one or two for about a minute. This recipe is easy to make and is ready for the oven in less than 15 minutes. It was to die for. Roll up softly and arrange in a pan while the seam side down. Combine the salsa verde with the greek yoghurt in a kitchen blender until the mixture is smooth. ★☆ Green Chili Chicken Enchiladas are an easy, quick dinner recipe that can be on your table in less than 40 minutes. Cook the chicken through about 10 to 12 minutes. Enchiladas with green chili sauce are one of our favorite Mexican dishes. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake enchiladas 15-20 minutes or until sauce is bubbly and cheese is melted. I love how easy green chili chicken enchiladas are to make. (corn tortillas, not flour, and no cream of anything here!) Sold in a bottle in the Hispanic food isle. Repeat with all of the tortillas. Place in the baking dish, seam side down. And especially if you live in west Texas near New Mexico, where Hatch chiles are abundant this time of year, green chile enchiladas are bound to be a favorite. Simply delicious…made your enchilada sauce to go with and roasted the Hatch Green Chile’s on the grill…this is a keeper! Is this sonething that is sold at the grocery store in a can or bottle? These spicy green chili chicken enchiladas have great flavor and are a bit on spicy side, which we love. Save my name, email, and website in this browser for the next time I comment. I could not find chile verde in the store so I used salsa verde . https://www.yummly.com/recipes/sour-cream-green-chile-chicken-enchiladas Spicy Green Chile Chicken Enchiladas Recipe. I’m so glad you enjoyed it! Leftover enchiladas reheat well (they’re often even better the next day!). Old El Paso® Favorite Recipe! I do not know the exact amounts. Bake uncovered in a preheated 375 F oven for 30 minutes. I really like your filling! Share on Linkedin A delicious enchilada filling. Spread a thin layer of of sauce in the bottom. Spread 1/2 cup enchilada sauce in bottom of baking dish. For a creamy green chile sauce, stir 1/3 cup sour cream into the enchilada sauce. Heat the tortillas in a small amount of oil in a skillet on the stove.