Enchiladas are a Mexican dish in which a corn tortilla is stuffed with a filling (usually cheese, beans, meats, etc.) and rolled up before being baked with a savoy sauce. Enchilads sauces come in a variety of colors, from green and red to moles and white sauces, or "salsas blancas."

What kind of tortillas do you use when making enchiladas?

While they're traditionally made with corn tortillas, enchiladas really are great with whatever tortillas you like. You should use whatever kind you like! But for these, I reach for the larger flour tortillas that are used for burritos. They make for a dramatic presentation and they fill a 9-by-13-inch baking dish perfectly.

How to do you reheat enchiladas?

I like to leave the pan of leftovers on the counter to bring things up to room temp first. Then, cover with foil and warm in a 325 degree oven just until bubbling again.

What should I serve with enchiladas?

These are pretty rich and decadent (all enchiladas tend to be). So, I like to serve them with cold sliced fruit. Instead of a crunchy green salad - which would also be great - I like the sweetness of some sliced melon or stone fruits alongside such a rich and savory dish like these enchiladas.

What is the green chile in enchiladas?

From serranos and jalapenos to poblanos, Hatch and Anaheims, there are a variety of beautiful green chiles used in green chile chicken enchilada recipes. Sometimes for this recipe, I will broil 2 to 3 poblanos, peel off the charred skin, and cut them into "rajas," or strips. I'll add these to the enchiladas, along with the creamy chicken filling, and it's so delicious. Here, the green chiles are coming in the form of both fresh jalapenos, and the green chiles that are used in whatever brand of salsa verde you opt for.

New! Incredible Creamy Green Chile Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas

Print Recipe

A rotisserie chicken and some store-bought salsa verde make quicker work of this (absolutely delicious) Tex-Mex classic.

Author: Lauren McDuffie

Ingredients

Units Scale

1 rotisserie chicken
15-ounce can fire-roasted corn, drained (frozen also works, and fresh corn when in season)
1/2 large red onion, sliced
8 ounces cream cheese
16-ounce jar salsa verde (mild or medium, your choice!)
1 jalapeno, sliced seeds removed
1 garlic clove
1.5 teaspoons cumin
2 limes
2 to 3 cups cilantro
8 burrito size flour tortillas
Cooking oil, for frying
3 cups shredded Mexican style cheese blend
2/3 to 1 cup crumbled cotija or queso fresco

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Instructions

Preheat the oven to 375 degrees F. Adjust the rack to the center position.
Pull all of the light and dark meat from the chicken bones, leaving the skins behind. Pull or chop the meat and add to a large bowl, along with the corn (use as much/little corn as you like here). Dice half of the sliced onion and add that to the chicken mixture.
Put the remaining sliced onion in a small bowl, along with half of the jalapeno. Add the juice of one lime and season with salt and pepper. Toss to coat in the lime juice, and toss occasionally while you’re prepping the enchiladas to lightly pickle them.
In a blender, combine the cream cheese, salsa verde, the remaining jalapeno half, garlic clove, cumin, a handful of cilantro (this isn’t exact), and the juice of half a lime. Blend until smooth. Add about a cup of this creamy salsa to the bowl with the chicken and toss.
Add oil to a depth of about ½ inch in a large, deep-sided skillet set over medium-high heat. When it’s shimmering hot, fry the tortillas, one at a time, only for about 5 seconds per side. This brings out their flavor, lightly crisps them, and will help them get nice and crunchy in the oven.
To assemble the enchiladas, pour a small amount of the sauce on the bottom of a large (at least 9 by 13) baking dish, and spread it out to lightly coat the surface. Evenly divide the chicken mixture between the tortillas, spreading it across each tortilla and then rolling them up into tubes. Arrange them in the baking dish, side by side.
Bake for 5 minutes to crisp the tops. Carefully remove from the oven and pour the remaining sauce all over the crispy enchiladas. Top with the shredded cheese and bake until bubbling hot and golden brown around the edges; about 12 to 15 minutes. I like to broil them for just a minute at the end, to get things nice and golden (just keep an eye on them!).
Serve topped with the pickled jalapeños/onion, some crumbled cotija or queso fresco, fresh cilantro, and even more lime, if you like.

Find it online: https://mykitchenlittle.com/2024/03/24/green-chile-chicken-enchiladas/