My green Chile chicken enchiladas are the perfect weeknight meal! With school starting for most very soon, I wanted to share a weeknight dinner that’s delicious, easy and satisfying. It’s flavorful, juicy, cheesy goodness.
Growing up, enchiladas were a go-to meal for my family. It was so easy for my mom or dad to throw together and it would feed our family of 5 for a few days. My family loves Mexican food, so enchiladas were always a hit in our house. I love a good GREEN sauce enchilada. Paired with juicy chicken, Colby jack cheese, salsa verde and lots of fresh cilantro, sour cream and Tapatio of course. Can’t forget the Tapatio. This recipe definitely took me back to my childhood. Oven-baked goodness. spicy. cheesy. melty. ah so good!
Method I used–
I decided to use a pan to roast my chicken, and veggies. But if you’re short for time, you can just grab a rotisserie chicken and doctor it up with a few seasonings and green Chile enchilada sauce.
Stuff with shredded chicken mix, salsa verde and lots and lots of cheese. Rolled to perfection. Topped with green Chile enchilada sauce, more cheese and baked until melted goodness. Serve with your favorite toppings and enjoy.
These enchiladas will make its way to your top weeknight rotation! They’re easy, flavorful and super delicious.
Green Chicken Enchiladas
- 2 chicken breast boneless, skinless
- 1/2 yellow onion sliced
- 4-6 cloves of garlic
- 1/2 green bell pepper sliced
- 8 oz can of green Chile enchiladas sauce
- 1 can cream of chicken soup
- 1/4 cup salsa verde salsa
- 1 tbsp Mccormick Roasted Chipotle Seasoning
- 1/2 tbsp cumin
- 1 tsp Chile powder
- 1 tsp garlic powder
- 1/2 tbsp chicken bouillon optional
- 1/4 tsp kosher salt
- 2 cups Colby Jack Cheese shredded
- Flour tortillas
- 1 tbsp chipotle sauce optional
- 1/4 cup cilantro chopped
- 1 Avocado
- sour cream or yogurt
- Preheat oven to 400 degrees. In a bowl, season chicken breasts with Mccormick roasted chipotle seasoning, cumin, Chile powder, onion powder, garlic powder and a pinch of kosher salt
- Add seasoned chicken breast to a baking sheet with garlic cloves and sliced onions. Drizzle some olive oil over the chicken and veggies. Sprinkle a little seasoning to the veggies and toss. Cover and roast for about 40 minutes. Half way through flip the chicken, I added slits to check the chickens progress. Cook for an addition 10 minutes uncovered.
- While chicken cooks, in a bowl combine green enchilada sauce, salsa verde, onion powder, garlic powder, chicken bouillon, and cream of chicken soup. mix until throughly combined.
- Remove pan from the oven and shred chicken with a fork or a hand mixer.
- Add chicken mixture into a bowl, add 1/4 cup of enchiladas sauce and 3 tbsp of salsa verde. this makes the chicken mix juicy
- In a baking dish, layer about 1/2 cup of the enchilada sauce into the bottom of the baking dish.
- On a flat surface, spoon a little of the chicken & pepper mixture, top with cheese and roll tortilla, placing it seam side down, into the baking dish. Continue until the baking dish is full. Top the remaining enchilada sauce then top with cheese. (if you have remaining chicken, feel free to sprinkle that on top of the enchilada sauce. Before the cheese.)
- Bake enchiladas for about 20 minutes or until the cheese is nice and melted.
- Allow enchiladas to cool before serving. Top with fresh cilantro, avocado, sour cream and Tapatio and enjoy!