Cheesy, Gooey, Saucy, Green Chile Enchiladas. What's not to love? These are our favorite enchiladas! Plenty of chile verde sauce, chicken, spices, onions, and did I mention cheese? We like a blend of cheddar and jack cheese for these enchiladas.
What is the best cheese for enchiladas?
Cheddar and Jack cheeses give a combo of good flavor and good meltability (is that even a word?!)
Our Green Chile Enchiladas or "Chile Verde Enchiladas" are an easy dinner together that's simple and quick to put together. For these chicken enchiladas, you can bake, saute, or crock pot your chicken, or you can take a short cut and use a rotisserie chicken. Fast and delicious! After the holidays, we crave Mexican food. OK, the truth is, we ALWAYS crave Mexican food!
What size of tortillas for enchiladas?
We like to use corn tortillas for our green chile chicken enchiladas. We think using the smaller "enchilada" size tortillas work the best in this recipe.
Warm the tortillas first
We like to warm corn tortillas before filling them. This helps prevent tearing.
How to fill and roll enchiladas
For the filling, we combine, shredded, cooked chicken, pepperoncini peppers, green chiles, onions, a few spices and cheese. Just place some filling on a tortilla and roll them up. Next lay them in a rectangular 9 x 13-inch baking pan. We use cheese inside the enchiladas . . .
After pouring green enchilada sauce over the enchiladas, we add more cheese on top!
Top it off!
Once we take the pan out of the oven, we add green onions to top off the salsa verde enchiladas. The green onions are a nice garnish and add some extra zip to this tasty dish. These enchiladas just hit the spot!
Can you freeze enchiladas?
Yes! It's easy to stop at this point and freeze your enchiladas. Wrap them tightly with foil and make sure to label them with the name and date you made them. When you're ready to eat, pull them out of the freezer and let sit for 1 hour. Then bake as directed.
We like to serve them with sour cream and salsa. We usually add beans, fruit and maybe a green salad to round out the meal. You might just like Mexican food after the holidays, (or anytime) like we do. Give this recipe a try. We think you'll like it!
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Green Chile Enchiladas
- 14 corn tortillas
- 1 pound cooked chicken breast about 2 ½ cups, shredded
- ½ cup sliced pepperoncini peppers chopped and drained
- 1 teaspoon fresh oregano chopped (or ½ teaspoon dried oregano leaves)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 4 ounce can diced green chiles
- ½ medium yellow onion dice and saute until softened
- 1 28-ounce can green enchilada sauce
- 2 cups cheddar-jack blend cheese grated (for filling)
- 2 cups cheddar-jack blend cheese grated (for top)
- 4 green onions sliced (green part only-- save for topping)
- Sour cream and salsa to serve
- In a large bowl combine shredded chicken and pepperoncini peppers. Sprinkle oregano, salt, pepper and cumin over chicken. Add green chiles and onion; mix well.
- Put about ½ cup green enchilada sauce in bottom of a 9x13-inch greased baking pan.
- Lightly warm corn tortillas on a griddle or frying pan. (This will soften the tortillas so they don’t tear.) Place about 2 tablespoons chicken filling on each tortilla. Add 2 tablespoons grated cheese. Roll up tortilla and place seam side down in baking pan.
- Pour green enchilada sauce over rolled tortillas. Top with 2 cups grated cheese.
- Cover pan with foil and bake at 350 degrees for 25-30 minutes until enchiladas are bubbly. Remove foil during last 10 minutes.
- Top with green onions before serving. Serve with sour cream and your favorite salsa.