Creamy Cheesy Green Chili Chicken Enchiladas
Recipe: #6853
October 25, 2012
Categories: Casseroles, Chicken, Onions, Peppers, Mexican, Southwest, Cinco de Mayo, Sunday Dinner, Oven Bake, Chicken Dinner, Mexican Chicken, Mexican Casseroles, Mexican Dinner, more
"This recipe has been around for years ... well versions of it. It is a fantastic easy recipe that freezes very well. So, it is definitely a great make ahead casserole. Make and bake; then, freeze in individual containers. Simply reheat for a quick lunch or easy dinner."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (433.4 g)
- Calories 815.7
- Total Fat - 52.6 g
- Saturated Fat - 10.7 g
- Cholesterol - 172.9 mg
- Sodium - 1906.9 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 5.1 g
- Sugars - 3.9 g
- Protein - 60 g
- Calcium - 225.1 mg
- Iron - 5 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Filling ... Add the oil to a saute pan, non-stick works best for this; bring to medium high heat, and add the chicken, onion, chili powder, salt, and pepper. Saute until the chicken is cooked through and the onions are tender. This should take approximately 4-5 minutes. Stir in the olives right at the end.
Step 2
Enchiladas ... Before filling your tortillas, I like to warm them up in the microwave a few seconds. This prevents them from breaking as you roll them. Just wrap them in a damp paper towel (4 at a time) and microwave them for 1-20 seconds on medium heat.
Step 3
Then top each tortilla with the chicken filling and the cheese, roll up, and place seam side down in a casserole dish sprayed with a non-stick spray.
Step 4
Sauce ... I use the same pan I cooked the chicken in, just wipe it out - no need to dirty another pan. Add the butter to the pan and melt on medium heat; then, add the flour and whisk until it is combined. Cook a minute to get rid of the "raw flour" taste. Then slowly add the chicken broth, whisking until well combined, and there are no lumps. Bring to a light boil until the sauce has thickened; then, remove from the heat and stir in the sour cream and green chilies. Mix to combine and season with salt and pepper.
Step 5
Finish and Bake ... Pour the sauce over the enchiladas, and finish with the cheese. Bake for 25-30 minutes in a preheated 350 degree oven on the middle shelf until bubbly and golden brown.
Step 6
Serve and ENJOY! Make sure to let them rest a few minutes before serving. A side of black beans and a salad would be perfect.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh chicken breasts for the filling.
- If you don't have pepper jack cheese, you can substitute Monterey jack cheese.
- Substitute chicken breasts for shredded chicken: Shredded chicken is a great substitute for diced chicken breasts. It is quicker to prepare and can be used without additional cooking. This can save time and effort in the preparation of the recipe.
- Substitute pepper jack cheese for cheddar: Cheddar cheese is a great substitute for pepper jack cheese. It has a milder flavor and is less spicy, making it a great option for those who don't like spicy food. Additionally, cheddar is a more widely available cheese, making it easier to find in most grocery stores.
Vegetarian Replace the chicken with 1 (15 ounce) can of black beans, drained and rinsed. Increase the chili powder to 1 teaspoon. Omit the olives.
Taco Soup Replace the chicken with 1 (15 ounce) can of kidney beans, drained and rinsed. Increase the chili powder to 1 teaspoon. Add 1 (15 ounce) can of corn, drained, and 1 (4 ounce) can of diced green chiles.
Mexican Rice: Mexican Rice is a delicious and flavorful side dish that is perfect for pairing with Creamy Cheesy Green Chili Chicken Enchiladas. It adds a great layer of flavor and texture to the meal and can be cooked quickly and easily. The combination of the creamy enchiladas and the flavorful rice is sure to be a hit!
Mexican Street Corn Salad: Mexican Street Corn Salad is a delicious and flavorful side dish that pairs perfectly with Creamy Cheesy Green Chili Chicken Enchiladas. The creamy enchiladas are complemented by the crunchy and flavorful corn salad, which is made with fresh corn, peppers, and a zesty lime dressing. The bright flavors of the salad are sure to bring out the best in the enchiladas for a delicious and satisfying meal.
FAQ
Q: How do I prevent the tortillas from breaking when I roll them?
A: Before filling your tortillas, warm them up in the microwave for a few seconds. Just wrap them in a damp paper towel (4 at a time) and microwave them for 1-2 seconds on medium heat. This will help prevent them from breaking when you roll them.
Q: What is the best way to store tortillas?
A: To store tortillas, wrap them in a dry paper towel and place them in a sealed plastic bag. This will help keep them fresh and prevent them from drying out. If you plan to use them within a few days, you can store them at room temperature. For longer storage, keep them in the refrigerator.
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Fun facts:
The dish "enchiladas" originated in Mexico, and they are a popular dish in Mexican cuisine. The word "enchilada" is derived from the Spanish verb "enchilar" which means "to add chili pepper to a dish".
The pepper jack cheese used in this recipe was first created in the 1980s by Monterey Jack cheese maker David Jacks. It has become popular in the United States, and is a favorite of the famous chef Emeril Lagasse, who has featured it in many of his recipes.