White Chicken Enchiladas Green Chili are a delightful and straightforward way to bring a restaurant-quality meal into your home. This recipe offers a creamy, flavorful, and comforting dish perfect for weeknight dinners or entertaining, making the best of this vibrant and zesty flavor profile.
Contents
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Key Ingredients for White Chicken Enchiladas Green Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies, undrained
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (15-ounce) can cream of chicken soup, undiluted
- 1 (8-ounce) container sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 cups cooked, shredded chicken (rotisserie chicken works wonderfully)
- 12 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Colby Jack cheese (optional, for added color and flavor)
- Fresh cilantro, chopped, for garnish
- Sliced jalapeños, for garnish (optional)
- Diced avocado, for garnish (optional)
How to Make White Chicken Enchiladas Green Chili
Whip up these White Chicken Enchiladas Green Chili in under an hour for a guaranteed crowd-pleaser. With its simple assembly and incredibly rich, creamy green chili sauce, this dish promises pure satisfaction. The prep time is approximately 20 minutes, with a cook time of about 25-30 minutes, making it an ideal weeknight meal.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Assemble the Green Chili Sauce: Stir in the undrained can of diced green chilies and the undrained can of Rotel. Cook for 2-3 minutes, allowing the flavors to meld.
- Create the Creamy Base: Reduce the heat to low. Stir in the undiluted cream of chicken soup and the sour cream until well combined and smooth.
- Season the Sauce: Add the ground cumin and dried oregano to the sauce. Season generously with salt and freshly ground black pepper to your taste. Stir until everything is thoroughly incorporated.
- Incorporate the Chicken: Add the shredded cooked chicken to the green chili sauce. Stir gently to coat the chicken evenly.
- Prepare the Tortillas (Optional but Recommended): For softer, more pliable tortillas that are less likely to crack, you can briefly warm them. You can do this by quickly dipping them in warm vegetable broth or a little warm enchilada sauce, or by warming them in a dry skillet for about 15-20 seconds per side. Alternatively, you can microwave them between damp paper towels for about 30-60 seconds.
- Assemble the Enchiladas: Spoon about 1/4 cup of the chicken and green chili mixture into the center of each warmed tortilla. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Top with Cheese: Pour the remaining green chili sauce evenly over the rolled enchiladas, ensuring they are all well-covered. Sprinkle the shredded Monterey Jack cheese (and Colby Jack, if using) evenly over the top of the sauce.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Brown the Cheese: Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes them easier to serve. Garnish with fresh chopped cilantro, sliced jalapeños, and diced avocado, if desired.
Why You’ll Love This White Chicken Enchiladas Green Chili
You’ll absolutely adore these White Chicken Enchiladas Green Chili for their incredibly tender shredded chicken enveloped in a luxuriously creamy, tangy green chili sauce. This dish is a true flavor explosion, a delightful departure from traditional red enchiladas, offering vibrant notes that sing on your palate. Making them at home is not only budget-friendly compared to restaurant versions but also offers the immense satisfaction of creating a wholesome, delicious meal from scratch. The combination of zesty green chilies, mellow sour cream, and savory chicken creates a symphony of flavors that’s surprisingly simple to achieve.
Imagine the comfort of a warm, cheesy bake, enhanced by the bright kick of green chilies and the subtle warmth of cumin and oregano. These enchiladas are a hug in a dish, perfect for cozy nights in or for impressing guests without breaking the bank. So, gather your ingredients and give these White Chicken Enchiladas Green Chili a try this week – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Once cooled, transfer any leftover White Chicken Enchiladas Green Chili to an airtight container.
- Refrigerate for up to 3-4 days. Ensure the container is properly sealed to maintain freshness and prevent it from drying out.
Reheating:
- Oven Method (Recommended): This method helps restore the creamy texture and cheesy top. Preheat your oven to 350°F (175°C). Place the desired portion of enchiladas in an oven-safe dish. Cover loosely with foil (to prevent excessive browning of the cheese initially) and heat for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the cheese topping if desired.
- Microwave Method: For a quicker reheat, place an individual serving on a microwave-safe plate. Cover loosely with a damp paper towel to help retain moisture. Microwave on medium power for 1-2 minutes, checking for doneness and continuing for additional 30-second intervals as needed until hot.
- Stovetop Method: You can also reheat individual servings in a skillet over low-medium heat, covered, stirring occasionally until heated through. This method is best for ensuring a creamy consistency.
Freezing for Future Meals:
- Assemble the enchiladas as directed but do not bake them.
- Cover the unbaked enchiladas tightly with plastic wrap, then with aluminum foil.
- Freeze for up to 2-3 months.
- To bake from frozen: Remove the foil and plastic wrap. Cover the baking dish tightly with foil and bake at 375°F (190°C) for 45-60 minutes, or until heated through. Remove the foil and bake for another 10-15 minutes to brown the cheese. You may need to adjust baking time based on your oven and the size of the dish.
Final Thoughts
These White Chicken Enchiladas Green Chili are a testament to how simple ingredients can create an incredibly satisfying and flavorful meal. Don’t hesitate to whip up this dish for your next dinner – it’s a guaranteed winner that’s both comforting and exciting. Give it a go and savor every delicious bite!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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White Chicken Enchiladas Green Chili
A delightful and straightforward way to bring a restaurant-quality meal into your home. This recipe offers a creamy, flavorful, and comforting dish perfect for weeknight dinners or entertaining, making the best of this vibrant and zesty flavor profile.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Stir in the undrained can of diced green chilies and the undrained can of Rotel. Cook for 2-3 minutes, allowing the flavors to meld.1 (4-ounce) can diced green chilies, 1 (10-ounce) can Rotel (diced tomatoes and green chilies)
- Reduce the heat to low. Stir in the undiluted cream of chicken soup and the sour cream until well combined and smooth.1 (15-ounce) can cream of chicken soup, 1 (8-ounce) container sour cream
- Add the ground cumin and dried oregano to the sauce. Season generously with salt and freshly ground black pepper to your taste. Stir until everything is thoroughly incorporated.1 teaspoon ground cumin, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- Add the shredded cooked chicken to the green chili sauce. Stir gently to coat the chicken evenly.3 cups cooked, shredded chicken
- For softer, more pliable tortillas that are less likely to crack, you can briefly warm them. You can do this by quickly dipping them in warm vegetable broth or a little warm enchilada sauce, or by warming them in a dry skillet for about 15-20 seconds per side. Alternatively, you can microwave them between damp paper towels for about 30-60 seconds.12 (6-inch) corn tortillas
- Spoon about 1/4 cup of the chicken and green chili mixture into the center of each warmed tortilla. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish.12 (6-inch) corn tortillas
- Pour the remaining green chili sauce evenly over the rolled enchiladas, ensuring they are all well-covered. Sprinkle the shredded Monterey Jack cheese (and Colby Jack, if using) evenly over the top of the sauce.2 cups shredded Monterey Jack cheese, 1 cup shredded Colby Jack cheese
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes them easier to serve. Garnish with fresh chopped cilantro, sliced jalapeños, and diced avocado, if desired.Fresh cilantro, Sliced jalapeños, Diced avocado
Notes
Storing Leftovers: Refrigerate for up to 3-4 days. Reheating: Oven (recommended for 15-20 min @ 350°F), Microwave (1-2 min medium power), Stovetop (low-medium heat, covered). Freezing: Assemble but do not bake, freeze for up to 2-3 months, bake from frozen at 375°F for 45-60 min covered, then 10-15 min uncovered.