Here’s a recipe for Green Chile, Chicken, and Cheese Enchiladas inspired by the flavors of Sacramento:
Green Chile, Chicken, and Cheese Enchiladas
Ingredients:
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) green enchilada sauce, divided
- 1 can (7 oz) diced green chiles
- 1 small onion, finely chopped
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 10-12 corn tortillas
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup sour cream (optional, for serving)
- 1 lime, cut into wedges (optional, for serving)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
- Prepare the filling: In a large bowl, combine the shredded chicken, half of the green enchilada sauce, diced green chiles, chopped onion, and 1 cup of shredded Monterey Jack cheese. Mix until well combined. If you prefer extra spice, add more green chiles or a pinch of cayenne pepper.
- Soften the tortillas: To make the tortillas easier to roll, lightly heat them in a dry skillet for about 30 seconds on each side until they are pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
- Assemble the enchiladas: Pour a thin layer of the remaining green enchilada sauce into the bottom of the prepared baking dish. Place about 2-3 tablespoons of the chicken filling in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add the sauce and cheese: Once all the enchiladas are assembled, pour the remaining green enchilada sauce evenly over the top. Sprinkle the remaining Monterey Jack and cheddar cheeses over the enchiladas.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. If desired, garnish with chopped cilantro. Serve the enchiladas with a dollop of sour cream and lime wedges on the side for a fresh, tangy contrast.
Tips:
- Make it ahead: You can assemble the enchiladas the night before and refrigerate them. When ready to bake, add an extra 5-10 minutes to the baking time to ensure they are heated through.
- Freezing: These enchiladas freeze well. After assembling, cover the dish tightly with foil and freeze. When ready to bake, cook from frozen, covered, for 40 minutes, then uncover and bake for an additional 15-20 minutes.
- Customize: Add black beans, corn, or spinach to the filling for a heartier dish.
These Green Chile, Chicken, and Cheese Enchiladas bring together tender chicken, zesty green chiles, and gooey cheese, creating a comforting dish that’s perfect for any occasion
