Green Chile Chicken Enchiladas

These Green Chile Chicken Enchiladas come together so quickly with rotisserie chicken and pre-shredded cheese you get a cozy casserole smothered in a creamy green chile sour cream sauce that hits all the right notes thanks to a bold seasoning blend and just the right amount of heat this speedy dish makes a perfect weeknight dinner or freezer meal for busy days

In my house these enchiladas mark the start of fall weather and my kids always cheer when they smell this sauce bubbling in the oven

Ingredients

• Rotisserie chicken shredded: this shortcut makes things easy while keeping the filling juicy look for birds with golden crisp skin for lots of flavor
• Flour tortillas taco-size: just right for easy rolling check for soft tortillas that bend easily so they do not crack
• Monterey jack cheese and pepper jack cheese: the classic duo for flavor and gooey pull always buy cheese in a block and shred it yourself for best melt and taste
• Green chiles diced: use canned for convenience pick a can with vibrant color and check for freshness by the expiration date
• Sour cream full-fat: at room temperature for the richest creamiest sauce avoid any lumps by letting it sit out before using
• Butter and flour: these combine for a simple roux to thicken the sauce unsalted butter keeps it from getting too salty
• Chicken stock: homemade or low-sodium store-bought adds body and depth make sure it is clear and golden
• Garlic: fresh cloves give aromatic depth avoid pre-minced garlic for this step if possible for the best taste
• Spice blend: cumin chili powder paprika onion and garlic powder plus a pinch of adobo look for the freshest spices for maximum aroma
• Lime juice: freshly squeezed for a pop of acidity make sure the lime is heavy and glossy for juiciness
• Hot sauce: use a tangy type like valentina for subtle heat and extra flavor shake to mix before adding

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat the oven to three hundred fifty degrees and spray a thirteen by nine inch casserole dish with nonstick spray to prevent sticking

Mix the Seasoning and Cheese:

Combine the spice blend in a small bowl set aside separately shred the monterey jack and pepper jack cheese then mix them together for even distribution

Season the Chicken:

In a medium bowl mix shredded chicken with lime juice hot sauce and half of the seasoning blend toss well so every bit of chicken is coated for maximum flavor now add one cup of shredded cheese to the chicken mix again to combine

Make the Sauce Base:

In a large saucepan over medium-low heat melt the butter then add minced garlic stirring until fragrant about one minute sprinkle in the flour and whisk constantly for about two minutes until it smells a little bit nutty and loses the raw flour flavor

Simmer and Thicken the Sauce:

Pour in chicken stock very slowly while continuing to whisk this keeps lumps away when it starts to boil reduce the heat add the remaining seasoning and the undrained green chiles let the sauce simmer until it thickens but is still pourable

Finish the Creamy Sauce:

Take the saucepan off the heat add the room temperature sour cream and stir well until completely smooth incorporate half the remaining shredded cheese and stir until melted into the sauce

Build the Casserole Base:

Spread about one third cup of sauce over the bottom of your casserole dish this thin layer prevents the enchiladas from sticking and keeps the bases soft

Assemble the Enchiladas:

Lay out each tortilla spoon about one third cup chicken mixture into the lower half roll up tightly and lay seam side down in the prepared dish repeat with the rest so they fit snugly together

Sauce and Cheese the Top:

Pour or spoon the creamy green chile sauce over the enchiladas use plenty since the tortillas will soak it up as they bake sprinkle the remaining cheese evenly over the top for a nice bubbly finish

Bake to Melty Goodness:

Bake uncovered for twenty minutes until the cheese is melted and everything is heated through if you want the cheese extra bubbly broil for three to five additional minutes at the end but watch closely

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I am obsessed with using the rotisserie chicken for this the first time I made it was after a trip to the fair when we were all exhausted and it tasted like magic everyone went back for seconds

Storage Tips

These enchiladas keep beautifully in the fridge for three to four days cover tightly with foil or transfer to an airtight container for freezing freeze before baking for up to two months then bake straight from frozen adding about ten extra minutes to the bake time if storing after baking let them cool then refrigerate or freeze as described

Ingredient Substitutions

If you are out of rotisserie chicken any leftover grilled or roasted chicken works turkey is another great option especially around the holidays swap pepper jack for cheddar if you like less spicy cheese and if you avoid flour tortillas try corn tortillas just soften them in the microwave first so they roll up without tearing

Serving Suggestions

Serve these enchiladas with simple sides like shredded lettuce avocado slices pico de gallo or a scoop of refried beans a squeeze of fresh lime over the top really wakes up the flavors sometimes we pair them with a crisp green salad for balance

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A Quick Note on Origins

Green chile enchiladas have roots in Southwestern and Tex Mex cooking blending traditional Mexican flavors with American convenience the use of a sour cream sauce is a popular twist that makes everything lusciously creamy and mild perfect for family tables here in the US

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas are a suitable alternative and will add a subtle, earthy flavor to the dish. Briefly warm them to prevent cracking while rolling.

→ What cheese varieties work best?

Monterey Jack and pepper jack provide great melt and flavor, but cheddar or a Mexican cheese blend can also be used.

→ Is it necessary to use rotisserie chicken?

No, any cooked shredded chicken will work well, such as baked or poached chicken breast or thighs.

→ How do I prevent soggy tortillas?

Fill and roll tortillas just before baking, avoid overbaking, and use only as much sauce as needed for coverage. Broil briefly for a firmer top.

→ Can I make this dish ahead of time?

Yes, assemble and refrigerate before baking, or freeze and bake directly from chilled for a convenient meal option.

→ What can be served on the side?

Try cilantro rice, beans, or a crisp salad to complement flavors and textures.