Green Chicken Enchiladas – A Cheesy, Spicy Favorite!

If you’re like me and love a warm, cheesy dinner that makes your taste buds dance, then you have to try these Green Chicken Enchiladas! They’re creamy, flavorful, and have just the right amount of kick. The best part? They’re super fun to make and even better to eat. This dish is a big favorite at my house, and I’m excited to share it with you!

Method

Make the Spice Mix

To start off, you’ll want to create a flavorful seasoning for the chicken. In a small bowl, combine ½ teaspoon of garlic salt, ½ teaspoon of onion powder, ½ teaspoon of ground cumin, ½ teaspoon of chili powder, ½ teaspoon of black pepper, and ¼ teaspoon of regular salt. Mix everything together thoroughly. This simple but delicious blend will give your chicken that warm, zesty flavor that makes these enchiladas shine.

Season and Cook the Chicken

Next, prepare your chicken breasts. Spray both sides with cooking oil spray to help the seasoning stick and keep the chicken juicy while it bakes. Rub the spice mix evenly over both sides of the chicken, making sure each piece is coated well. Place the seasoned chicken on a baking tray and bake in a preheated oven at 375°F for about 25 to 30 minutes. The exact time may vary depending on how thick your chicken pieces are, so be sure to check that the internal temperature reaches 165°F before removing it from the oven. Once done, take the chicken out and allow it to cool for a few minutes so it’s easier to handle.

Shred the Chicken and Mix the Filling

After your chicken has cooled slightly, transfer it to a large mixing bowl. Use two forks to shred it into small, bite-sized pieces. Now it’s time to make the cheesy, creamy filling! Add 1 cup of shredded Monterey Jack cheese, 1 cup of shredded pepper jack cheese (or more Monterey Jack if you prefer less heat), 4 oz of softened cream cheese, and one 4 oz can of diced green chiles to the shredded chicken. Mix everything together thoroughly until the ingredients are evenly combined and the filling has a smooth, creamy texture.

Roll the Enchiladas

Before rolling, it’s important to soften the corn tortillas. Place them on a microwave-safe plate, cover with a slightly damp paper towel, and microwave for about 20–30 seconds. This keeps them warm and flexible so they don’t crack when you roll them. Once softened, lay out one tortilla at a time, scoop in one portion of the chicken filling (about 1/8 of the mixture), and roll it up tightly. Place each rolled tortilla seam-side down in a greased 9×13 inch baking dish. Continue this process until all eight enchiladas are snugly tucked into the dish.

Make the Creamy Green Sauce

Now it’s time to create the delicious, creamy green sauce that ties everything together. In a blender, add 16 oz of green chile salsa (such as Hatch Valley green salsa), ½ cup of water, ½ teaspoon of chicken bouillon powder, and ½ cup of sour cream. Blend the ingredients until the sauce is completely smooth. Then pour the blended sauce into a skillet and warm it over medium heat for 3 to 4 minutes. Stir constantly while heating to prevent the sauce from sticking to the bottom or getting too thick. It should be hot and creamy but still easy to pour.

Add Sauce and Cheese

Once the sauce is warmed, carefully pour it over the rolled enchiladas in the baking dish, making sure every tortilla is covered in the creamy goodness. After that, sprinkle the remaining ½ cup of Monterey Jack cheese and ½ cup of pepper jack cheese over the top. This cheesy layer will melt and bubble beautifully in the oven.

Bake It All Together

Finally, place the dish into a preheated oven at 350°F and bake uncovered for 25 minutes. Keep an eye on it near the end when the cheese is melted, bubbly, and starting to get golden brown, it’s ready to come out! Once baked, remove from the oven and garnish with freshly chopped cilantro for a burst of color and freshness. Let it cool slightly before serving, and enjoy your cheesy, spicy creation!

Necessary Tools

• Mixing bowls
• 9×13 inch baking dish
• Blender
• Skillet
• Spoon for mixing
• Knife and cutting board
• Oven-safe tray or foil
• Measuring cups and spoons

Serving Suggestions

• Add a scoop of Mexican rice or refried beans on the side.
• Top with sour cream, sliced avocado, or a squirt of lime juice.
• A fresh side salad with lime dressing is always a hit!
• Pair with tortilla chips and guacamole for the full fiesta!

Fun Fact

Did you know “enchilada” comes from a Spanish word meaning “seasoned with chili”? This dish has been around for centuries and started in Mexico as a simple tortilla rolled around small fish! It’s come a long way to become the cheesy, saucy meal we all know and love today.

Conclusion

These Green Chicken Enchiladas are a spicy, cheesy, and comforting meal that brings everyone running to the dinner table. They’re easy enough to make on a weeknight and special enough for guests. Whether you like it mild or bold, this recipe is flexible and absolutely delicious. Try it once, and you’ll want it in your regular dinner rotation!