Chicken & Cheese Enchiladas with Green Chilies

Looking for a flavorful and easy-to-make dinner that will delight your taste buds? These Chicken & Cheese Enchiladas with Green Chilies are a perfect choice! Combining the hearty flavors of shredded chicken, creamy cheese, and zesty green chilies, this dish is not only delicious but also simple to prepare. Whether you’re using leftover rotisserie chicken or preparing it fresh, this recipe is a great way to enjoy a satisfying meal with minimal effort.

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken (leftover rotisserie chicken works well)
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• Optional: diced green onions and sliced black olives for garnish

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
2. Prepare Enchiladas: In a bowl, mix the shredded chicken with 1 cup of shredded cheese. Spoon the mixture onto each taco shell, roll them up, and place them seam-side down in the prepared baking pan.
3. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth until the mixture is smooth. Continue to cook until the sauce thickens and becomes bubbly.
4. Add Sour Cream and Chilies: Remove the saucepan from heat. Stir in the sour cream and diced green chilies. Be careful not to bring the sauce to a boil to avoid curdling the sour cream.
5. Assemble and Bake: Pour the sauce evenly over the rolled tortillas in the baking pan. Sprinkle the remaining shredded cheese on top, and add optional diced green onions and sliced black olives if desired.
6. Bake and Broil: Cover the pan with foil and bake in the preheated oven for 22 minutes. Remove the foil and switch to high broil for an additional 3 minutes to melt and slightly brown the cheese.
7. Serve and Enjoy: Let the enchiladas cool slightly before serving. Enjoy the creamy, cheesy goodness of your homemade enchiladas!

Serving and Storage Tips :

Serving Tips:

1. Garnish: Enhance the flavor and presentation by garnishing with diced green onions, sliced black olives, and a sprinkle of fresh cilantro. A dollop of sour cream or a squeeze of lime can also add a fresh touch.
2. Accompaniments: Serve the enchiladas with a side of Mexican rice, refried beans, or a crisp salad for a well-rounded meal. A side of salsa or guacamole can add extra flavor.
3. Temperature: Serve the enchiladas warm for the best texture and flavor. Allow them to cool slightly before cutting to help maintain their shape.
4. Cutting: Use a sharp knife or a spatula to cut and serve the enchiladas. This will help keep the layers intact and make for cleaner portions.

Storage Tips:

1. Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator. They will stay fresh for up to 4-5 days.
2. Freezing: For longer storage, freeze the enchiladas. Allow them to cool completely before transferring to a freezer-safe container or wrapping them tightly in plastic wrap. They can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20-25 minutes, or until heated through.
3. Reheating: Reheat leftovers in the oven to maintain the texture of the cheese and tortillas. Cover with foil to prevent the top from over-browning. You can also reheat individual portions in the microwave, though the texture might be slightly different.
4. Avoid Overcrowding: If storing multiple layers, place parchment paper between layers to prevent sticking. This will help keep each enchilada intact and easy to separate.

By following these serving and storage tips, you can ensure that your Chicken & Cheese Enchiladas with Green Chilies remain delicious and enjoyable, whether you’re serving them fresh or saving some for later.

Variations :

1. Spicy Enchiladas:
   • Add extra heat by mixing sliced jalapeños or a dash of hot sauce into the sauce. You can also use spicy shredded cheese or add diced serrano peppers to the chicken mixture.
2. Mexican Street Corn Enchiladas:
   • Incorporate charred corn and a sprinkle of cotija cheese into the chicken mixture. Top with a drizzle of crema and a sprinkle of chili powder for a street corn-inspired twist.
3. Southwestern Enchiladas:
   • Add black beans, corn, and diced red bell peppers to the chicken mixture for a Southwestern flair. You can also include a layer of avocado slices for extra creaminess.
4. Vegetarian Enchiladas:
   • Substitute the chicken with a mix of sautéed mushrooms, bell peppers, zucchini, and spinach. Use vegetable broth in place of chicken broth and add extra cheese for a satisfying vegetarian option.
5. Creamy Ranch Enchiladas:
   • Stir a packet of ranch seasoning mix into the sauce for a tangy, ranch-flavored twist. You can also use ranch-flavored shredded cheese for additional flavor.
6. Chicken and Spinach Enchiladas:
   • Add fresh or frozen spinach to the chicken mixture for a nutritious boost. Sauté the spinach beforehand to reduce moisture and blend well with the chicken.
7. Cheesy Chicken Enchiladas:
   • Mix in different types of cheese such as cheddar, Monterey Jack, or pepper jack with the shredded chicken. You can also sprinkle additional cheese on top before baking for a cheesy crust.
8. Barbecue Chicken Enchiladas:
   • Replace the green chilies with barbecue sauce and use cooked shredded barbecue chicken instead of plain chicken. Top with chopped green onions and cilantro.
9. Green Chili and Sausage Enchiladas:
   • Mix cooked crumbled sausage into the chicken mixture for a meaty variation. This adds a savory depth of flavor and pairs well with the green chilies.
10. Paleo Enchiladas:
    • Use paleo-friendly tortillas and substitute the flour in the sauce with a paleo-approved thickener like arrowroot powder. Opt for full-fat coconut milk instead of sour cream for a dairy-free alternative.

These variations allow you to customize your Chicken & Cheese Enchiladas with Green Chilies to suit different tastes and dietary preferences. Feel free to mix and match ingredients to create a version that’s perfect for you!

FAQs :

1. Can I use flour tortillas instead of soft taco shells?
   • Yes, you can use flour tortillas. They might be slightly larger and more pliable, which can make rolling easier.
2. What can I use instead of rotisserie chicken?
   • You can use cooked chicken breast, thighs, or even a store-bought rotisserie chicken. Shredded leftover chicken works well too.
3. Can I make the enchiladas ahead of time?
   • Yes, you can assemble the enchiladas a day in advance. Cover them tightly and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes before baking.
4. Can I freeze the assembled enchiladas?
   • Absolutely. Assemble the enchiladas, cover them tightly with foil or plastic wrap, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking.
5. How can I make the sauce spicier?
   • To add more spice, mix in additional diced green chilies, jalapeños, or hot sauce to the sauce mixture. Adjust to taste before pouring over the enchiladas.
6. Can I use Greek yogurt instead of sour cream?
   • Yes, Greek yogurt can be used as a substitute for sour cream. It will add a tangy flavor and slightly different texture but works well in this recipe.
7. What if I don’t have Monterey Jack cheese?
   • You can substitute Monterey Jack with other cheeses such as cheddar, queso blanco, or a Mexican blend cheese. Each will give a slightly different flavor profile.
8. How do I prevent the cheese from burning while broiling?
   • To avoid burning, keep a close eye on the enchiladas while broiling. Broil on high for a short period (3 minutes) and ensure they’re just bubbly and golden, not darkened.
9. Can I use a different type of broth?
   • Yes, you can substitute chicken broth with vegetable broth or even a low-sodium version if preferred. This will slightly alter the flavor but still work well.
10. What should I do if the sauce is too thick?
    • If the sauce becomes too thick, whisk in a little more chicken broth until you reach the desired consistency. Heat it gently over the stove before pouring over the enchiladas.

These FAQs cover common questions and troubleshooting tips to help ensure your Chicken & Cheese Enchiladas with Green Chilies turn out perfectly every time!