Chicken Verde Enchiladas
If you’re on the hunt for a cozy, comforting meal that packs a flavor punch, then Chicken Verde Enchiladas are about to become your new best friend. These enchiladas are a delightful twist on the traditional recipe, featuring tender chicken, zesty green chilies, and a creamy sauce that ties everything together beautifully. Ideal for busy weeknights or a weekend gathering, this dish is not only simple to prepare but also sure to impress everyone at your table.
Why Chicken Verde Enchiladas is Worth Your Time
Chicken Verde Enchiladas are a wonderful combination of flavors and textures. The shredded chicken is mixed with creamy Pepper Jack cheese and tangy green chilies, giving each bite a delightful kick. Topped with a luscious layer of salsa verde and additional cheese, these enchiladas are baked to perfection, resulting in a dish that is both comforting and satisfying. Not to mention, they can easily be prepped ahead of time, making them a perfect choice for meal prep or entertaining guests.
What to Buy
Before diving into this delicious recipe, make sure you have the following ingredients on hand:
- 3 cups cooked chopped chicken
- 2 cups shredded Pepper Jack cheese
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
- 1/4 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 1 cup sour cream (for topping)
- 1 cup salsa verde
Cook’s Kit
To make the process as smooth as possible, gather these essential tools:
- Large mixing bowl: For combining the chicken, cheese, and other ingredients.
- 9×13-inch baking dish: Perfect for layering and baking your enchiladas.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
- Wooden spoon or spatula: For mixing and spreading the fillings.
- Aluminum foil: To cover your dish while baking, if necessary.
Chicken Verde Enchiladas: Step-by-Step Guide
Now, let’s get cooking! Follow these simple steps to create your mouthwatering Chicken Verde Enchiladas.
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your enchiladas will bake evenly and come out perfectly bubbly.
Step 2: Prepare the Filling
In a large mixing bowl, combine the cooked chopped chicken, 1 cup of shredded Pepper Jack cheese, 1 cup of sour cream, the can of diced green chilies, and the chopped fresh cilantro. Mix well until all ingredients are thoroughly combined.
Step 3: Fill the Tortillas
Take each flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
Step 4: Add the Toppings
Once all the enchiladas are in the baking dish, pour the salsa verde evenly over the top. Sprinkle the remaining 1 cup of shredded Pepper Jack cheese over the salsa verde for that cheesy, melty goodness.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 6: Serve
Once baked, allow the enchiladas to cool for a few minutes. Serve warm, drizzled with additional sour cream and garnished with extra cilantro if desired. Enjoy your Chicken Verde Enchiladas with a side of fresh salad or rice for a complete meal!
Adaptations for Special Diets
If you have dietary restrictions or preferences, consider these easy adaptations:
- Gluten-free: Use gluten-free tortillas to make this dish suitable for gluten-free diets.
- Dairy-free: Substitute the Pepper Jack cheese with a dairy-free cheese alternative and use a plant-based sour cream.
- Spicy: Add jalapeños to the chicken mixture for an extra kick if you love spice.
- Vegetarian: Replace the chicken with black beans or a mix of sautéed vegetables for a hearty vegetarian option.
Easy-to-Miss Gotchas
While making Chicken Verde Enchiladas is straightforward, keep these tips in mind to ensure success:
- Ensure your chicken is fully cooked before chopping it; undercooked chicken can ruin the dish.
- Don’t skip the step of covering the baking dish with foil initially; this helps steam the tortillas and keep them moist.
- Allow the enchiladas to cool for a few minutes after baking to help the filling set and make serving easier.
- Feel free to adjust the amount of salsa verde to your preference; some like it saucier than others!
Prep Ahead & Store
Chicken Verde Enchiladas can be made ahead of time, making them perfect for busy evenings or meal prep:
If you want to prepare them in advance, assemble the enchiladas without baking them. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When ready to bake, simply add a few extra minutes to the cooking time.
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
Ask the Chef
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just make sure to shred it before mixing it with the other ingredients.
What can I serve with Chicken Verde Enchiladas?
These enchiladas pair wonderfully with a fresh salad, Mexican rice, or even refried beans. You can also serve them with additional sour cream or guacamole on the side for dipping.
Can I freeze these enchiladas?
Yes! Chicken Verde Enchiladas freeze well. Just assemble them in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw in the refrigerator overnight before baking.
How can I make a milder version for kids?
To make a milder version, you can substitute the Pepper Jack cheese with a mild cheddar or mozzarella. Also, consider using less salsa verde or a milder brand to adjust the spice level.
The Last Word
Chicken Verde Enchiladas are not only a delicious meal but also a versatile one that can be adjusted to suit various tastes and dietary needs. With their creamy filling, zesty flavor, and cheesy topping, these enchiladas are bound to become a family favorite. Easy to make and even easier to enjoy, you’ll find yourself coming back to this recipe time and time again. So gather your ingredients, roll up those tortillas, and prepare for a delightful dinner that’s sure to satisfy. Happy cooking!
Chicken Verde Enchiladas
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the cooked chopped chicken, 1 cup of shredded Pepper Jack cheese, 1 cup of sour cream, the can of diced green chilies, and the chopped fresh cilantro. Mix well until thoroughly combined.
- Step 3: Spoon about 1/3 cup of the chicken mixture into each flour tortilla. Roll tightly and place seam-side down in a prepared baking dish.
- Step 4: Pour the salsa verde over the enchiladas and sprinkle with the remaining 1 cup of shredded Pepper Jack cheese.
- Step 5: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden brown.
- Step 6: Allow to cool for a few minutes before serving. Garnish with additional sour cream and cilantro if desired.
Notes
- Feel free to prepare the enchiladas ahead of time and refrigerate before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- For a gluten-free version, use gluten-free tortillas.
