Green chile chicken enchiladas, small batch makes 4 enchiladas in an 8×8 pan. You can easily double this recipe for more servings!
If you’ve been looking all your life for someone to enter an enchilada eating contest with, I’m your girl.
Enchiladas, or ‘enchis‘ as I annoyingly call them, are my go-to. My main squeeze. My warm hug when nothing else will do. And since I hail from the land of Tex-Mex food, I’m going to go ahead and call myself the enchilada queen and say that I make a damn fine pan of enchiladas. In my Cooking for Two cookbook (due out in a month, oh my gosh! Order here!), I revealed my legendary beef enchilada recipe. It’s packed with chunky steak bites, too much cheese, and boasts a homemade enchilada sauce. When you get really serious about enchiladas, you toss aside the canned sauce. Truth.
Creamy green chile chicken enchiladas
The white sauce on top of these chicken enchiladas is so easy, you’re going to smack yourself in the forehead. Are you ready? (Watch out!)
Salsa Verde + Sour Cream.
Yep. That’s it. Two things I always keep in my house.
There are not many things in life that couldn’t be improved upon by a spoonful of this creamy green salsa sauce. I’ve even used it as a salad dressing!
Back to these enchis–I use soft flour tortillas. It’s hard to find tortillas without a weird, chemical ingredient list these days, isn’t it? Trader Joe’s has some that I love. The ingredient list is short, and they don’t break when you roll them. Just about the only time I ever hear my Mom curse is when the tortilla breaks while she’s rolling enchiladas. It’s true.
One time, we made big pans of them before we hosted a house warming party. I decided to use corn tortillas because we had gluten free guests. My gosh, every single one of those dang tortillas broke. It was so frustrating. We patched them together and doused them in cheese and no one was the wiser, but still. Do not make my Mom mad in the kitchen. She knows curse words in Czech.
Since I embarrassed my Mom here, I’ll make it up to her by mentioning that you can make these enchiladas vegetarian by using a can of pinto beans instead of chicken breasts. She’ll like that. She’s a vegetarian at heart. Sometimes, I make these enchiladas with one chicken breast and pinto beans to mix it up. But anytime I make them, I use two cans of fire-roasted green chiles. That’s the best part.
This recipe makes 4 green chile chicken enchiladas, but you can easily double or triple to feed your crowd! Enjoy!
- 2 boneless, skinless chicken breasts (or 1 can of pinto beans for vegetarians!)
- 2 4-ounce cans of fire-roasted green chiles
- 8 ounces Monterey Jack cheese, shredded
- 4 flour tortillas
- 1 10-ounce jar Salsa Verde
- 1 cup sour cream
- pico de gallo, for serving
- Preheat the oven to 350.
- First, cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.
- Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese.
- Divide the chicken mixture into 4 equal portions. Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.
- Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.
- Bake for 20 minutes, or until hot and bubbly.
- Top with pico de gallo and serve.
Amount Per Serving: Calories: 630Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 135mgSodium: 1260mgCarbohydrates: 39gFiber: 4gSugar: 7gProtein: 40g