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This velvety green chile enchilada turns plain tortillas into a soul-warming dish with just enough spice and gooey, melted cheese. When tender chicken meets tangy green chiles and smooth sauce, you'll think you ordered from your favorite Mexican spot.
I whipped up these enchiladas when my sister came to visit and I wanted something wow-worthy without spending all day cooking. Now, three years on, we can't get together without making this dish - it's become our family tradition.
Ingredients
- Rotisserie chicken: Gives you juicy, tasty meat with zero cooking time
- Canned green chiles: Add genuine Mexican taste without too much kick
- Cream cheese: Makes an incredibly lush and smooth filling that makes these stand out
- Green enchilada sauce: Forms the ideal zesty foundation for the topping
- Flour tortillas: Stand up to the creamy stuffing better than corn ones, but both work well
- Mexican cheese blend: Gets all stretchy when melted for that awesome cheese stretch
- Sour cream: Brings extra smoothness to the stuffing and sauce
- Fresh cilantro: Perks up the whole meal with its unique flavor
Step-by-Step Instructions
- Make the filling:
- Mix your pulled rotisserie chicken, chopped green chiles, softened cream cheese, sour cream and 1 cup of Mexican cheese in a big bowl. The chicken's warmth will help melt the cream cheese, making everything mix better. Add plenty of salt and pepper, and taste as you go until it's just right.
- Mix the sauce:
- Stir green enchilada sauce with sour cream until smooth. This mix gives you a sauce that's both zingy and rich, and sticks perfectly to your enchiladas. Throw in some chopped cilantro if you want for some fresh flavor throughout.
- Soften the tortillas:
- Put tortillas between wet paper towels and microwave for 30 seconds or heat them one by one in a pan. This key step stops them from breaking when you roll them. Soft tortillas make assembly way easier and look better too.
- Add filling and roll:
- Spoon about 3 tablespoons of filling along one side of each tortilla. Roll tightly from the filled edge, tucking as you go. Put each rolled enchilada seam-side down in a greased baking dish, nestling them snugly together.
- Pour sauce and add cheese:
- Ladle your creamy green chile sauce all over the rolled enchiladas, making sure to cover every bit. This keeps them from drying out and puts flavor in every bite. Sprinkle the rest of the cheese on top, going all the way to the edges for a perfect golden crust.
- Bake until done:
- Cook at 350°F for 22 minutes exactly, then switch to broil for the last 2 minutes to get that gorgeous golden brown cheese top with slightly crunchy edges that everyone wants.
What I love most about this dish is how the green chiles give just the right amount of heat without taking over. I found this recipe during a really tough week when I needed something comforting, and now it's what I cook whenever someone in our family feels down.
Prep Ahead Options
You can totally make these enchiladas ahead of time. Put everything together up to a day before baking, wrap tightly with plastic, and stick in the fridge. When you're ready to cook, take them out about 30 minutes ahead and add an extra 5-7 minutes in the oven. They actually taste better after sitting in the fridge, which makes them great for dinner parties or busy weeknights.
Great Side Dishes
These enchiladas go really well with Mexican rice and simple black beans for a full meal. A fresh green salad with cilantro lime dressing gives a nice crisp contrast to the rich enchiladas. Drink-wise, try a cold Mexican beer or a simple margarita to match the flavors. When feeding a crowd, put out bowls of diced avocado, extra sour cream, sliced jalapeños, and lime wedges so everyone can add what they like.
Ingredient Swaps
You can easily switch things up in this recipe with what you've got on hand. Leftover turkey works great instead of chicken. Want a vegetarian version? Just swap the chicken for cooked bell peppers, onions, corn, and black beans. The sauce can change too. If you're out of enchilada sauce, try some salsa verde mixed with a bit of chicken broth. For extra flavor, mix some chopped roasted poblano peppers into your filling.
Cultural Background
Enchiladas have been at the heart of Mexican food for hundreds of years, with rolled tortillas going back to Mayan times. Green chile enchiladas are big favorites in northern Mexico and the American Southwest. This recipe mixes traditional Mexican tastes with American touches like cream cheese, creating a dish that stays true to its roots while making something new and tasty that lots of people will enjoy.
Frequently Asked Questions
- → Can I use flour tortillas instead of corn?
Definitely! Flour tortillas work just as well. Warm them up so they're easier to roll without tearing.
- → How do I prep this in advance?
It's easy to make ahead! Assemble your wraps and refrigerate for a day. Add sauce and cheese just before popping them in the oven.
- → What toppings go well with this dish?
Cilantro, diced avocado, sour cream, or jalapeño slices all make great choices to enhance the flavor and presentation.
- → What can I swap for the chicken?
Shredded beef, pork, or even black beans are all awesome substitutes. Makes it flexible for different diets.
- → What sides pair nicely with these wraps?
Try rice, refried beans, or a fresh crunchy salad to balance out the meal.