Green Chili Chicken Enchiladas

Yields: 6 servings (2 enchiladas per person)
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Recipe Intensity: Medium (involves multiple components but steps are straightforward)

Nutritional Information (Approximate per serving)

• Calories: 520 kcal

• Total Fat: 27g

• Saturated Fat: 13g

• Cholesterol: 115mg

• Sodium: 950mg

• Total Carbohydrates: 32g

• Dietary Fiber: 3g

• Sugars: 5g

• Protein: 35g

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

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Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts

• 4 cups chicken broth (or enough to cover chicken in pot)

• 1 small yellow onion, quartered

• 2 cloves garlic, smashed

• 1 teaspoon cumin seeds (or ¾ tsp ground cumin)

For the Enchilada Filling:

• 2 cups shredded cooked chicken (from above)

• 1 (4 oz / 115g) can diced green chiles, mild or hot, undrained

• 1 cup sour cream, plus more for serving

• 2 cups shredded Monterey Jack cheese, divided

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• Salt and black pepper to taste

• ½ cup green enchilada sauce (from the 19 oz can below)

For Assembling & Baking:

• 1 (19 oz / 540ml) can green enchilada sauce (mild or medium)

• 8-10 soft corn tortillas (or flour tortillas for a more flexible option)

• Cooking spray or a drizzle of olive oil

• Optional Garnishes: Fresh cilantro, chopped, diced red onion, sliced avocado, a squeeze of lime juice, extra sour cream.

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Equipment You’ll Need

• Medium-sized pot with lid

• Mixing bowls

• 9×13 inch baking dish

• Skillet or griddle

• Tongs

• Whisk

• Two forks for shredding chicken

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Step-by-Step Instructions

Step 1: Poach and Shred the Chicken

This method guarantees juicy, flavorful chicken that’s perfect for shredding.

1. Combine: In a medium pot, place the chicken breasts, quartered onion, smashed garlic cloves, and cumin seeds. Pour in the chicken broth until the chicken is just covered.

2. Poach: Bring the broth to a gentle boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

3. Shred: Carefully remove the chicken from the pot and place it on a cutting board. Let it cool for a few minutes until it’s easy to handle. Using two forks, shred the chicken by pulling the meat apart. Discard the onion and garlic from the broth (you can save the flavorful broth for soup!).

Time: 25 minutes | Intensity: Low

Step 2: Prepare the Filling and Warm the Tortillas

This is the key to a non-soggy, flavorful enchilada. Warming the tortillas makes them pliable.

1. Make the Filling: In a large mixing bowl, combine the 2 cups of shredded chicken, the entire can of diced green chiles, 1 cup of sour cream, 1 cup of the shredded Monterey Jack cheese, ½ teaspoon cumin, ½ teaspoon garlic powder, and ½ cup of the green enchilada sauce. Mix thoroughly until everything is well combined. Season with salt and pepper to taste.

2. Warm Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 15-20 seconds per side, until soft and pliable. Stack them on a plate and cover with a clean kitchen towel to keep them warm and soft. Pro Tip: If using corn tortillas, you can briefly fry them in a little oil to make them even more flexible and prevent cracking, but warming works well for a lighter version.

Time: 10 minutes | Intensity: Low

Step 3: Assemble the Enchiladas

This is where the magic happens! Work quickly to keep the tortillas soft.

1. Preheat and Sauce the Pan: Preheat your oven to 375°F (190°C). Pour about ½ cup of the green enchilada sauce into the bottom of your 9×13 inch baking dish. Use a spoon or spatula to spread it into a thin, even layer.

2. Fill and Roll: Take one warmed tortilla and place it on a clean work surface. Spoon about ⅓ to ½ cup of the chicken filling down the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the sauced baking dish. Repeat with the remaining tortillas and filling, arranging them snugly side-by-side in the dish.

Time: 10 minutes | Intensity: Medium

Step 4: Sauce, Cheese, and Bake

1. Top with Sauce: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, making sure to cover the ends to prevent them from drying out.

2. Add Final Cheese: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the sauce.

3. Bake: Place the baking dish, uncovered, in the preheated oven. Bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and the edges of the sauce are gently bubbling.

Time: 25 minutes | Intensity: Low (passive cooking)

Step 5: Rest and Serve

This short resting period is crucial for the enchiladas to set, making them easier to serve.

1. Rest: Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the sauces to thicken slightly so they don’t run everywhere when you plate them.

2. Garnish and Enjoy: Serve the enchiladas hot, garnished with fresh cilantro, diced red onion, a dollop of sour cream, and sliced avocado. A wedge of lime on the side is the perfect finishing touch.

Time: 5-10 minutes | Intensity: Low

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Chef’s Notes & Variations

• Make-Ahead Magic: You can assemble the enchiladas completely, cover the dish tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.

• Spice Level: Control the heat by choosing mild, medium, or hot enchilada sauce and green chiles. For an extra kick, add a finely chopped jalapeño to the filling (remove the seeds for less heat).

• Shortcut: To save time, use a rotisserie chicken. You’ll need about 2 cups of shredded meat. Skip Step 1 entirely.

• Vegetarian Option: Substitute the chicken with 2 cups of black beans (rinsed and drained) and roasted vegetables like corn and zucchini.

We hope this recipe becomes a cherished part of your cooking repertoire. Enjoy