Green Chile & Chicken Enchiladas
These comforting Green Chile & Chicken Enchiladas are perfect for families who love bold flavors without too much heat! The homemade roasted green chile sauce makes these enchiladas taste like they came from your favorite Mexican restaurant.
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 45 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 544 Calories, 19g Fat, 61g Carbs, 33g Protein.
Ingredients You’ll Need
Poblano peppers: You’ll need 2 medium poblanos, halved lengthwise and seeded. These mild peppers give the sauce its amazing smoky flavor without being too spicy!
Tomatillos: Pick up 2 tomatillos and husk them, then rinse and halve. They add a lovely tangy brightness to balance the peppers.
Jalapeño peppers: Two medium jalapeños will give just the right amount of kick. You can remove the seeds if you want less heat!
White onion: Half a small white onion, unpeeled and quartered through the root. Roasting it with the skin on adds extra flavor.
Garlic: Four cloves, peeled and smashed. The roasting makes them sweet and mellow.
Sour cream: Half a cup helps make the sauce creamy and tames any spiciness perfectly.
Fresh cilantro: Half a cup chopped, divided. This herb makes everything taste fresh and bright!
Cooked chicken breast: One and a half cups shredded. Rotisserie chicken works great here to save time!
Pinto beans: One 15-ounce can, unsalted and rinsed. They add protein and make the enchiladas more filling.
Mexican cheese blend: Two cups shredded, divided. Monterey Jack works great too if that’s what you have!
Corn tortillas: Eight tortillas work perfectly for this recipe. Make sure they’re fresh and pliable!
How to Make Green Chile & Chicken Enchiladas
Step 1: Preheat your broiler with the oven rack 7 inches from heat. Line a large rimmed baking sheet with foil for easy cleanup. Arrange poblanos, tomatillos, jalapeños, onion and garlic in an even layer, skin-sides up. Coat the vegetables generously with cooking spray. Broil until charred and tender, about 8 minutes. Remove from oven and let stand for 10 minutes to cool. Peel the blistered skin from the peppers and onion. Reduce oven temperature to 375°F and move rack to center.
Step 2: Transfer all the roasted vegetables to a food processor. Process until smooth, about 5 minutes. Add sour cream, water, lime juice, salt and 1/4 cup cilantro. Blend until completely smooth, about 10 seconds more.
Step 3: Pour 3/4 cup of the sauce into the bottom of an 11-by-7-inch baking dish. In a medium bowl, combine chicken, beans, 1 cup cheese and 1/4 cup sauce. Mix everything together well. Divide the mixture among tortillas, using about 1/3 cup per tortilla. Roll them up tightly and place seam-sides down in the prepared baking dish. Pour the remaining 1 cup sauce over the enchiladas. Sprinkle with the remaining 1 cup cheese. Bake until melted and bubbly, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup cilantro before serving.
Easy and Quick Green Chile & Chicken Enchiladas Version
Want to make this even faster? You can use 1 1/2 cups of store-bought green salsa instead of making the roasted sauce! Just mix 1/2 cup sour cream into the salsa and you’re good to go. This cuts your prep time down to just 10 minutes!
Serving Ideas
These enchiladas are a complete meal on their own! Serve them with some fluffy Mexican rice and creamy refried beans on the side. A simple green salad with lime vinaigrette makes it even more special.
Storage
Store leftover enchiladas in the fridge for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F oven for 15 minutes until heated through.
Substitutions
No poblanos? You can use green bell peppers instead for a milder flavor. Turkey or pork work great instead of chicken. Black beans can replace the pinto beans if that’s what you have. Flour tortillas work too, though corn tortillas are more traditional!
Pro Tips
- Perfect char: Don’t skip the broiling step – that charred flavor makes all the difference in your sauce!
- Tortilla trick: Warm your tortillas in the microwave for 30 seconds to make them easier to roll without cracking.
- Make ahead: You can assemble these enchiladas a day ahead and just bake when ready to eat.
- Spice control: Remove jalapeño seeds for less heat, or add an extra jalapeño if you like more kick!
FAQs
Can I make these enchiladas ahead of time?
You bet! You can assemble the whole dish up to 24 hours ahead. Just cover tightly with foil and keep in the fridge. Add about 5 extra minutes to the baking time since you’re starting with a cold dish.
What if I don’t have a food processor?
No worries! A regular blender works great for making the sauce. You might need to stop and scrape down the sides a few times, but you’ll get the same smooth results.
Can I freeze these enchiladas?
Sure! Wrap the assembled unbaked enchiladas tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. They taste just as good as fresh!
How spicy are these enchiladas?
They’re pretty mild! The poblanos and tomatillos aren’t very spicy, and the sour cream helps cool things down. Perfect for families with kids who don’t love super hot food.
Final Thoughts
I hope your family loves these enchiladas as much as mine does! They’re such a cozy, satisfying dinner that always makes everyone happy. Let me know how yours turn out – I love hearing about your cooking adventures!
