Easy Recipe for Green Chile Enchiladas



Easy Recipe for Green Chile Enchiladas

Easy Recipe for Green Chile Enchiladas

Green chile enchiladas are a classic Mexican dish that is perfect for a quick and easy weeknight meal. This recipe is made with simple ingredients that you can find at your local grocery store, and it can be on the table in just 30 minutes.

Why You Need an Easy Recipe for Green Chile Enchiladas

There are a few reasons why you might want to try this easy recipe for green chile enchiladas.

  • They’re quick and easy to make.
  • They’re made with simple ingredients.
  • They’re perfect for a weeknight meal.
  • They’re delicious!

How to Make Easy Green Chile Enchiladas

To make this easy recipe for green chile enchiladas, you will need the following ingredients:

  • 1 pound of boneless, skinless chicken breasts
  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 (4 ounce) can of diced green chiles
  • 1 (10 ounce) can of enchilada sauce
  • 1 cup of shredded cheddar cheese
  • 1 cup of sour cream
  • 1 (10 inch) flour tortilla for each enchilada

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chicken breasts and cook until browned on all sides.
  4. Remove the chicken from the skillet and set aside.
  5. Add the onion and green pepper to the skillet and cook until softened.
  6. Add the green chiles and enchilada sauce to the skillet and bring to a boil.
  7. Reduce the heat to low and simmer for 10 minutes.
  8. To assemble the enchiladas, spread 1/4 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.
  9. Place a tortilla on top of the enchilada sauce.
  10. Top the tortilla with 1/4 cup of the chicken mixture, 1/4 cup of the shredded cheese, and 1/4 cup of the sour cream.
  11. Roll up the tortilla and place it seam side down in the baking dish.
  12. Repeat steps 8-10 until all of the enchiladas are assembled.
  13. Pour the remaining enchilada sauce over the enchiladas.
  14. Sprinkle the remaining shredded cheese on top.
  15. Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  16. Serve immediately.

When to Make Green Chile Enchiladas

Green chile enchiladas are perfect for a quick and easy weeknight meal. They can also be made ahead of time and reheated for a busy day.

Here are a few occasions when green chile enchiladas are perfect:

  • Weeknight dinners
  • Lunchboxes
  • Potlucks
  • Family dinners
  • Game day

Where to Find Green Chile Enchiladas

Green chile enchiladas can be found at many Mexican restaurants. They are also a popular dish at many family-owned restaurants and diners.

If you don’t have a Mexican restaurant near you, you can also make green chile enchiladas at home. This easy recipe is perfect for a quick and easy weeknight meal.

Tips for Making the Best Green Chile En

easy recipe for green chile enchiladas

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 cups green chiles, roasted, peeled, and chopped
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 cup chopped fresh cilantro leaves

Shredded chicken, green chiles, cheese, and onions.

To make the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute more, or until fragrant. Stir in the tomatoes, green chiles, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.

– Use a corn tortilla instead of a flour tortilla.
– Saute the green chiles before adding them to the enchilada sauce.
– Add a little bit of cheese to each enchilada before rolling it up.
– Top the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

To make sure the tortillas are warm and pliable, place a stack of them on a baking sheet and heat in a 350 degree F oven for 5-10 minutes.

In a large saucepan, heat 1 tablespoon of oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute more. Add the crushed tomatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until thickened. Stir in the cilantro.

– 1 pound of boneless, skinless chicken breasts, cooked and shredded
– 1 (10 ounce) can of diced green chiles, drained
– 1 cup of shredded cheddar cheese
– 1 (10 ounce) can of enchilada sauce
– 1 cup of sour cream
– 1/2 cup of chopped onion
– 1/4 cup of chopped cilantro
– 12 corn tortillas
– Vegetable oil for greasing the tortillas

Rate this post