Easiest Way to Prepare Green Chile Chicken Enchiladas in 15 Minutes at Home

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, green chile chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Green Chile Chicken Enchiladas is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Green Chile Chicken Enchiladas is something that I have loved my whole life.

One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner.

To get started with this particular recipe, we must prepare a few ingredients. You can cook green chile chicken enchiladas using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Green Chile Chicken Enchiladas:

1. Make ready 1 lb. boneless, skinless chicken breast, cooked and shredded
2. Get 1 tsp kosher salt, divided
3. Make ready 1 TBSP extra-virgin olive oil
4. Get 2 small red, yellow or orange bell pepper, cored and diced
5. Make ready 1 medium yellow onion, diced
6. Make ready 1 tsp chili powder
7. Make ready 3/4 tsp garlic powder
8. Take 1/2 tsp cumin
9. Make ready 1/2 tsp black pepper
10. Prepare 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
11. Get 1 1/2 cups plain non-fat Greek yogurt
12. Take 2 (4 ounce) cans diced green chilies, drained
13. Take 8 (7 inch) whole wheat flour tortillas
14. Prepare For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired

Im going to show you how to make the best Green Chicken Enchiladas in the whole world! Green Chile Chicken Enchiladas - Creamy, cheesy and full of flavor! This recipe is absolutely to-die-for.better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion.

Steps to make Green Chile Chicken Enchiladas:

1. Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
2. If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.
3. To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
4. to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
5. In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
6. To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy.

They're super creamy and the flavors taste incredible together. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. These Green Chile Chicken Enchiladas have the perfect combination of flavors. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a But, with this green chile chicken enchiladas recipe, I wanted to make everything from scratch and make them a healthier, lighter version of a.

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