Green Chicken Enchiladas

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These vibrant Green Chicken Enchiladas showcase the bright, tangy flavors of Mexican cuisine with tender, perfectly seasoned chicken wrapped in soft flour tortillas and smothered in a rich green chile sauce. The magic begins with roasted chicken breasts that are seasoned with a smoky chipotle blend and slow-roasted alongside caramelized onions and garlic until impossibly tender and juicy. Combined with a creamy green sauce made from enchilada sauce, salsa verde, and cream of chicken soup, these enchiladas deliver layers of complex flavor that dance between smoky, spicy, and comforting. Topped with melted Colby Jack cheese and finished with fresh cilantro, creamy avocado, and a drizzle of hot sauce, this dish brings the authentic taste of a Mexican cantina right to your dinner table. Perfect for family gatherings, potluck dinners, or any night when you crave soul-satisfying comfort food with a kick.

Ingredients

Main Components:

  • 2 large boneless, skinless chicken breasts
  • 1/2 yellow onion, sliced
  • 4-6 garlic cloves, whole
  • 1/2 green bell pepper, sliced
  • 8 oz can green chile enchilada sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1/4 cup salsa verde
  • 8-10 flour tortillas (8-inch)

Seasonings (serves 4-6):

  • 1 tbsp McCormick roasted chipotle seasoning
  • 1/2 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon (optional)
  • 1/4 tsp kosher salt
  • 1 tbsp chipotle sauce (optional)

Cheese and Oil:

  • 2 cups Colby Jack cheese, shredded
  • 2 tbsp olive oil

Fresh Toppings:

  • 1/4 cup fresh cilantro, chopped
  • 1 large avocado, sliced
  • Sour cream or Greek yogurt
  • Tapatio hot sauce or preferred hot sauce

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Instructions (Total Time: 1 hour 30 minutes)

Step 1: Prep and Preheat (5 min.)

  1. Preheat oven to 400°F (200°C)
  2. Line a large baking sheet with parchment paper
  3. Gather all ingredients and prepare workspace
  4. Tip: Let chicken come to room temperature for 15 minutes before cooking

Step 2: Season the Chicken (3 min.)

  1. Pat chicken breasts dry with paper towels
  2. In a small bowl, combine chipotle seasoning, cumin, chili powder, garlic powder, and kosher salt
  3. Generously coat: Rub spice mixture all over both sides of chicken breasts
  4. Rest: Let seasoned chicken sit while preparing vegetables
  5. Pro tip: Make small slits in thicker parts for even cooking

Step 3: Prepare Vegetables (5 min.)

  1. Slice yellow onion into thick strips
  2. Cut bell pepper into strips
  3. Keep garlic cloves whole but remove papery skin
  4. Arrange: Place seasoned chicken on prepared baking sheet
  5. Surround: Add onions, bell peppers, and garlic cloves around chicken

Step 4: Roast Everything (50 min.)

  1. Drizzle olive oil over chicken and vegetables
  2. Lightly season vegetables with remaining spice blend
  3. Toss: Make sure everything is well-coated with oil
  4. Cover: Tent with foil and roast for 40 minutes
  5. Flip: Turn chicken halfway through cooking (20 minutes)
  6. Check doneness: Make small slits to ensure chicken is cooked through
  7. Final roast: Remove foil and cook additional 10 minutes for golden color

Step 5: Make Green Sauce (5 min.)

  1. In a medium mixing bowl, combine green chile enchilada sauce and cream of chicken soup
  2. Whisk: Add salsa verde and garlic powder
  3. Mix thoroughly: Until completely smooth and well combined
  4. Taste: Adjust seasoning with salt if needed
  5. Set aside: Reserve for assembly

Step 6: Shred Chicken (8 min.)

  1. Remove baking sheet from oven and let cool for 5 minutes
  2. Transfer: Remove chicken to cutting board
  3. Shred: Use two forks or hand mixer to shred into bite-sized pieces
  4. Save vegetables: Keep roasted onions and peppers for filling
  5. Moisten: Mix shredded chicken with 1/4 cup of prepared green sauce and 3 tbsp salsa verde

Step 7: Prepare Baking Dish (3 min.)

  1. Grease: Spray a 9×13-inch baking dish with cooking spray
  2. Base layer: Spread 1/2 cup of green sauce evenly across bottom
  3. Even coverage: Use spatula to ensure complete coverage
  4. Prevent sticking: This layer prevents tortillas from sticking

Step 8: Assemble Enchiladas (10 min.)

  1. Warm tortillas: Heat in microwave for 30 seconds to make pliable
  2. Fill: Place 2-3 tablespoons of chicken mixture down center of each tortilla
  3. Add vegetables: Include some roasted onions and peppers
  4. Top with cheese: Sprinkle about 2 tablespoons shredded cheese on filling
  5. Roll tightly: Fold in sides slightly, then roll from bottom up
  6. Place seam-down: Arrange in prepared baking dish, fitting snugly together

Step 9: Final Assembly (5 min.)

  1. Sauce: Pour remaining green sauce evenly over filled enchiladas
  2. Extra chicken: Sprinkle any leftover chicken mixture on top
  3. Cheese layer: Cover generously with remaining Colby Jack cheese
  4. Even distribution: Make sure all enchiladas are covered

Step 10: Final Bake and Serve (25 min.)

  1. Bake uncovered: 20 minutes at 400°F until cheese is bubbly and lightly golden
  2. Rest: Let cool for 5 minutes before serving
  3. Garnish: Top with fresh cilantro, avocado slices, and sour cream
  4. Serve: With hot sauce on the side

Essential Tips

  • Chicken doneness: Internal temperature should reach 165°F (74°C)
  • Tortilla technique: Warm tortillas prevent cracking when rolling
  • Sauce consistency: Green sauce should coat spoon but not be too thick
  • Cheese coverage: Generous cheese layer prevents enchiladas from drying out
  • Resting time: 5-minute rest allows sauce to set and makes serving easier

Green Enchiladas Knowledge

What makes green enchiladas special?

  • Green sauce base from tomatillos and green chiles
  • Lighter, tangier flavor than red enchilada sauce
  • Cream base adds richness and mellows heat
  • Fresh herbs and vegetables brighten overall taste

Why roast the chicken?

  • Develops deeper, more complex flavors
  • Caramelized vegetables add sweetness
  • Roasted garlic becomes sweet and mellow
  • One-pan method saves time and cleanup

Sauce science:

  • Salsa verde adds authentic tomatillo tang
  • Cream soup provides richness and binding
  • Green chiles contribute mild heat and flavor
  • Combined ingredients create restaurant-quality sauce

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Frequently Asked Questions (FAQ)

Q: Can I use rotisserie chicken instead? A: Absolutely! Use 3-4 cups of shredded rotisserie chicken. Mix with seasonings and a little broth to moisten.

Q: What if I can’t find green enchilada sauce? A: Make your own by blending salsa verde with cream of chicken soup, or substitute with additional salsa verde.

Q: How do I prevent soggy enchiladas? A: Don’t oversauce, and make sure chicken mixture isn’t too wet. The bottom sauce layer should be thin.

Q: Can I make these ahead of time? A: Yes! Assemble completely and refrigerate up to 24 hours. Add 10 minutes to baking time if cooking from cold.

Q: What’s the best way to reheat leftovers? A: Cover with foil and reheat at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes.

Q: Can I freeze these enchiladas? A: Yes, before or after baking. Freeze up to 3 months. Thaw overnight before baking or reheating.

Troubleshooting Common Issues

Assembly problems:

  • Tortillas cracking: Not warmed enough, heat longer or wrap in damp towel
  • Enchiladas unrolling: Roll tighter and place seam-side down immediately
  • Uneven filling: Use measuring spoon for consistent portions

Sauce issues:

  • Too thin: Mix in 1-2 tbsp flour or cornstarch slurry
  • Too thick: Thin with chicken broth or milk
  • Not flavorful enough: Add more salsa verde or seasonings

Nutritional Information per Serving

  • Calories: approximately 485
  • Protein: 38g
  • Carbohydrates: 32g
  • Fat: 22g
  • Fiber: 4g
  • Calcium: 25% daily value

Delicious Variations

Protein alternatives:

  • Beef enchiladas: Use shredded beef chuck roast or ground beef
  • Pork version: Slow-cooked pork shoulder with green chiles
  • Seafood twist: Cooked shrimp or white fish with lime

Vegetarian options:

  • Bean and cheese: Black beans with sautéed vegetables
  • Spinach enchiladas: Sautéed spinach with ricotta and green chiles
  • Mushroom filling: Roasted mushroom medley with peppers

Spice level adjustments:

  • Mild version: Use mild green chiles and reduce chipotle seasoning
  • Medium heat: Add diced jalapeños to filling
  • Extra spicy: Include serrano peppers and extra chipotle sauce

Storage and Reheating

Refrigerator: 3-4 days covered tightly Freezer: 3 months wrapped well in foil and freezer bags Reheating: 350°F covered for 20 minutes, or microwave individual portions

Storage tips:

  • Cool completely before covering to prevent condensation
  • Separate layers with parchment if stacking
  • Label with date and reheating instructions
  • Freeze in meal-sized portions for convenience

Perfect Pairings and Occasions

Ideal for:

  • Mexican themed dinner parties
  • Cinco de Mayo celebrations
  • Family Sunday dinners
  • Potluck contributions
  • Meal prep for busy weeks

Serve alongside:

  • Mexican rice or cilantro lime rice
  • Refried beans or black beans
  • Fresh guacamole and chips
  • Mexican street corn (elote)
  • Margaritas or Mexican beer

Timing Breakdown

  • Prep and seasoning: 15 minutes
  • Roasting chicken: 50 minutes
  • Sauce preparation: 5 minutes
  • Shredding and assembly: 20 minutes
  • Final baking: 20 minutes
  • Resting time: 5 minutes
  • Total time: 1 hour 30 minutes

Fresh, flavorful, and fiesta-ready – green enchiladas that bring Mexico home!

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