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This creamy green chile enchilada recipe transforms ordinary tortillas into a comforting masterpiece with just the right amount of heat and oozy, melted cheese. The combination of tender chicken, tangy green chiles, and velvety sauce creates a restaurant-quality meal right in your kitchen.
I first made these enchiladas when my sister visited from out of town and needed something that would impress without keeping me in the kitchen all afternoon. Three years later, these enchiladas have become our official reunion dinner whenever we get together.
Ingredients
- Rotisserie chicken: Provides tender, flavorful meat without the hassle of cooking chicken from scratch
- Canned green chiles: Offer authentic Mexican flavor without overwhelming heat
- Cream cheese: Creates an incredibly rich and creamy filling that sets these enchiladas apart
- Green enchilada sauce: Provides the perfect tangy base for the sauce
- Flour tortillas: Hold up better to the creamy filling than corn but either works wonderfully
- Mexican cheese blend: Melts beautifully and creates that irresistible cheese pull
- Sour cream: Adds richness to both the filling and sauce
- Fresh cilantro: Brightens the entire dish with its distinctive flavor
Step-by-Step Instructions
- Prepare the filling:
- Combine shredded rotisserie chicken, diced green chiles, softened cream cheese, sour cream and 1 cup of Mexican cheese blend in a large bowl. The warmth from the chicken will help soften the cream cheese, making everything easier to mix together. Season generously with salt and pepper, tasting as you go until the flavors pop.
- Create the sauce:
- Whisk together green enchilada sauce with sour cream until completely smooth. This combination creates a sauce that's both tangy and rich, clinging perfectly to the enchiladas. Add chopped cilantro if desired for bright, fresh notes throughout the sauce.
- Warm the tortillas:
- Microwave tortillas between damp paper towels for 30 seconds or warm them individually in a dry skillet. This crucial step prevents cracking when rolling. Pliable tortillas make assembly much easier and result in prettier enchiladas.
- Fill and roll:
- Place about 3 tablespoons of filling along one edge of each tortilla. Roll tightly from the filled edge, tucking as you go to create a secure enchilada. Place each rolled enchilada seam side down in a greased baking dish, arranging them snugly against each other.
- Cover with sauce and cheese:
- Pour your creamy green chile sauce evenly over the rolled enchiladas, ensuring every inch gets covered. This prevents dry spots and ensures flavor in every bite. Sprinkle generously with remaining cheese, making sure to reach the edges for that beautiful golden crust.
- Bake to perfection:
- Bake at 350°F for exactly 22 minutes, then switch to broil for the final 2 minutes to achieve that gorgeous golden brown cheese top with slightly crispy edges that everyone fights over.
My absolute favorite part of this dish is how the green chiles provide just enough warmth without overwhelming the other flavors. I discovered this recipe during a particularly difficult week when comfort food was desperately needed, and now it's become my go to dish whenever anyone in our family needs cheering up.
Make Ahead Options
These enchiladas work beautifully as a make ahead meal. Assemble everything up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator about 30 minutes before cooking and add an extra 5 7 minutes to the baking time. The flavors actually develop nicely with a rest in the refrigerator, making this perfect for entertaining or busy weeknights.
Perfect Pairings
Serve these enchiladas with Mexican rice and simple black beans for a complete meal. A crisp green salad with cilantro lime dressing provides the perfect fresh contrast to the rich enchiladas. For drinks, an ice cold Mexican beer or a simple margarita complements the flavors beautifully. If serving for a crowd, set out bowls of diced avocado, extra sour cream, sliced jalapeños, and lime wedges so everyone can customize their plate.
Ingredient Variations
This recipe welcomes creative adaptations based on what you have on hand. Leftover turkey works wonderfully in place of chicken. For a vegetarian version, substitute the chicken with sautéed bell peppers, onions, corn, and black beans. The sauce can be customized too. In a pinch, salsa verde thinned with a little chicken broth makes an acceptable substitute for canned enchilada sauce. For a richer version, stir a handful of chopped roasted poblano peppers into the filling.
Cultural Background
Enchiladas have been a cornerstone of Mexican cuisine for centuries, with evidence of rolled tortillas dating back to Mayan times. Green chile enchiladas are particularly popular in northern Mexico and the southwestern United States. This particular recipe combines traditional Mexican flavors with American adaptations like cream cheese for a fusion dish that honors its origins while creating something new and delicious that appeals to a wide range of palates.
Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas work great for enchiladas. Make sure to warm them first to prevent cracking during rolling.
- → Can I make this dish ahead of time?
Absolutely! You can prepare the enchiladas and refrigerate them unbaked for up to 1 day. Add the sauce and cheese just before baking.
- → What can I use as a topping for enchiladas?
You can top them with fresh cilantro, diced avocado, sour cream, or even jalapeño slices for added flavor and presentation.
- → Can I substitute the chicken with a different protein?
Yes, shredded beef, pork, or even black beans for a vegetarian version work as great substitutes for chicken.
- → What side dishes pair well with these enchiladas?
Serve them alongside Mexican rice, refried beans, or a crisp green salad to complete the meal.