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This velvety green chile enchilada turns simple tortillas into a soul-warming masterpiece with just enough spice and gooey, melted cheese. When you mix juicy chicken, zesty green chiles, and smooth sauce together, you'll create a restaurant-worthy dish right at home.
I whipped up these enchiladas when my sister came to visit and I wanted something impressive without spending all day cooking. Now, three years on, we can't get together without making this dish - it's become our must-have reunion meal.
What You'll Need
- Store-bought chicken: Gives you moist, tasty meat without any cooking hassle
- Green chiles in a can: Add genuine Mexican taste without too much heat
- Cream cheese: Makes an unbelievably rich and smooth filling that makes these stand out
- Green sauce: Forms the tangy foundation for your enchilada coating
- Flour wraps: Stand up to the creamy stuffing better than corn ones, but both work great
- Mexican cheese mix: Gives you that amazing stretch when melted
- Sour cream: Brings creaminess to both inside and outside of the dish
- Fresh cilantro: Lifts the whole meal with its bold flavor
Easy Cooking Method
- Mix your stuffing:
- Stir together pulled rotisserie chicken, chopped green chiles, soft cream cheese, sour cream and 1 cup of cheese mix in a big bowl. The chicken's warmth will melt the cream cheese, making everything blend easier. Add salt and pepper bit by bit, tasting until it's just right.
- Whip up the sauce:
- Stir green enchilada sauce with sour cream until smooth. This mix makes a sauce that's tangy yet rich and sticks perfectly to your enchiladas. Throw in some chopped cilantro if you want fresh flavor throughout.
- Get tortillas ready:
- Put tortillas between wet paper towels and microwave for 30 seconds or heat them one by one in a dry pan. Don't skip this - it stops them from breaking when you roll. Soft tortillas make the job way easier and look better too.
- Stuff and roll them:
- Put about 3 spoonfuls of filling along one side of each tortilla. Roll them up tightly from the filled edge, tucking as you go for a neat package. Put each rolled enchilada with the seam facing down in a greased dish, nestling them close together.
- Top with sauce and cheese:
- Pour your creamy green chile mix evenly over all your rolled enchiladas, making sure to coat every bit. This keeps them moist and full of flavor. Sprinkle the rest of your cheese on top, going all the way to the edges for that lovely golden crust.
- Cook till done:
- Bake at 350°F for exactly 22 minutes, then switch to broil for 2 minutes at the end to get that beautiful brown cheese top with slightly crunchy edges that everyone wants.
What I love most about this dish is how the green chiles give just the right amount of warmth without drowning out other flavors. I stumbled on this recipe during a really tough week when I needed some comfort food, and now we make it whenever someone in the family feels down.
Prep In Advance
You can easily make these enchiladas ahead of time. Put everything together up to 24 hours before you plan to cook them, wrap the dish tightly, and stick it in the fridge. When you're ready to bake, take it out about 30 minutes before and add 5-7 extra minutes to your cooking time. The flavors actually get better after sitting in the fridge, which makes this great for dinner parties or busy weeknights.
What To Serve Alongside
These enchiladas go great with Mexican rice and simple black beans for a complete dinner. Add a fresh green salad with cilantro lime dressing for a crisp contrast to the rich main dish. Drink-wise, try a cold Mexican beer or a classic margarita to match the flavors. When feeding a crowd, put out small bowls of diced avocado, extra sour cream, sliced jalapeños, and lime wedges so everyone can dress up their own plate.
Switch It Up
Feel free to play around with this recipe based on what's in your kitchen. Leftover turkey works just as well as chicken. For a meat-free option, swap the chicken for cooked bell peppers, onions, corn, and black beans. You can change the sauce too. If you're short on ingredients, thin some salsa verde with a bit of chicken broth instead of using canned enchilada sauce. For extra flavor, mix some chopped roasted poblano peppers into your filling.
Food History
Enchiladas have been central to Mexican food for hundreds of years, with rolled tortillas going back to Mayan times. Green chile versions are especially big in northern Mexico and the American Southwest. This particular take mixes traditional Mexican tastes with American touches like cream cheese, creating something new that keeps its roots while appealing to lots of different taste buds.
Frequently Asked Questions
- → Can I swap the tortillas for another type?
Sure thing! Corn tortillas are a great option, but make sure to heat them first to keep them from tearing.
- → How far ahead can I prep these wraps?
You can pre-assemble them up to 24 hours in advance if stored in the fridge. Just leave off the sauce and cheese until right before baking.
- → What toppings work well for these wraps?
Try adding fresh cilantro, sliced avocado, sour cream, or diced jalapeños for extra taste and color.
- → Do I have to use chicken, or can I switch it up?
Not at all! Swap the chicken for shredded beef, pork, or even black beans if you're going for a meat-free version.
- → What sides go best with this dish?
Pair with refried beans, Mexican-style rice, or a crunchy green salad to round out your meal.