Craving a comforting, flavorful meal that's also surprisingly easy to make? Look no further than these Green Chili Chicken Enchiladas! This recipe is a celebration of southwest flavors, combining tender chicken, vibrant green chiles, and melty cheese all wrapped in warm tortillas. It's the perfect dish for a weeknight dinner or a fun weekend gathering. This easy recipe is perfect for busy weeknights, making it a fantastic addition to your collection of quick dinner ideas.
Ingredients:
This recipe makes approximately 8 enchiladas.
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies, undrained
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
For the Enchiladas:
- 1 tbsp olive oil
- 12 corn or flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced green onions
- Avocado slices
Instructions:
Step 1: Prepare the Chicken Filling
- Cook the chicken breasts in a pot of boiling water until cooked through (about 15-20 minutes). Shred the chicken using two forks once cooled.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken, diced green chilies, Rotel, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
Step 2: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Pour a small amount of olive oil into a shallow dish. Dip each tortilla briefly in the oil to soften it slightly. This prevents them from cracking.
- Place a spoonful of the chicken filling in the center of each tortilla. Sprinkle with a little Monterey Jack and cheddar cheese.
- Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 3: Bake and Serve
- Pour any remaining chicken filling over the enchiladas in the baking dish.
- Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5-10 minutes before serving. Garnish with your favorite toppings like sour cream, cilantro, green onions, and avocado slices. Enjoy your delicious homemade meal!
Tips and Variations:
- For a spicier kick, add more green chilies or a pinch of cayenne pepper to the chicken filling.
- Feel free to experiment with different types of cheese. A blend of Mexican cheeses works wonderfully.
- If you're short on time, you can use rotisserie chicken instead of cooking chicken breasts from scratch.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This recipe for Green Chili Chicken Enchiladas offers a delicious and satisfying meal perfect for any occasion. The combination of flavors and textures makes it a guaranteed crowd-pleaser, transforming a simple weeknight dinner into a memorable food experience. Enjoy the process of homemade cooking and savor every bite of this delectable dish!