Green Chili Enchiladas

Authentic Green Chili Enchiladas Recipe with Chicken and Jack Cheese

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Green Chili Enchiladas are a delicious and flavorful Mexican dish that combines tender tortillas filled with cheese, chicken, and onions, topped with a creamy green chili sauce. This dish is perfect for a family dinner or a gathering with friends.

History

Enchiladas have been a staple in Mexican cuisine for centuries, with various regional variations. Green Chili Enchiladas specifically originated in the southwestern United States, where green chilies are abundant and commonly used in cooking. This dish has become a popular choice for those who enjoy a little bit of heat in their meals.

Ingredients

Small amount of vegetable oil
12 flour tortillas
1.25 cup monterey jack cheese, grated
2 cup chicken, cooked & diced
0.75 cup onion, chopped
0.25 cup margarine
0.25 cup flour
2 cup chicken broth
1 cup sour cream
1 can green chilies, chopped
1 jalapeño, chopped
0.75 cup monterey jack cheese, grated (for topping)

How to prepare

Pour a small amount of oil into a pan and heat it.
Dip tortillas in the hot oil and drain them.
Do not fry them until they become crisp, just heat them until they are pliable.
Place cheese, onion, and chicken in the center of the tortillas and roll them up.
Place the rolled tortillas seam side down in a baking dish measuring 9x12 inches.
Melt margarine, then blend in flour and broth.
Cook, stirring constantly, until the mixture thickens and boils.
Turn off the heat and stir in sour cream, green chilies, and jalapeño.
Pour the mixture over the tortillas.
Sprinkle the remaining cheese on top.
Bake at 425°F (218°C) for 20 minutes or until hot.
This dish can be made ahead of time and frozen.

Variations

Vegetarian option: Omit the chicken and add extra cheese or vegetables like bell peppers and zucchini.
Seafood option: Substitute the chicken with cooked shrimp or crab meat for a seafood twist.
Vegan option: Use dairy-free cheese and sour cream alternatives for a vegan-friendly version.

Cooking Tips & Tricks

Make sure to heat the tortillas just until they are pliable, as frying them until crisp will make them difficult to roll.

- Rolling the tortillas tightly will help prevent the filling from falling out during baking.

- To save time, you can use rotisserie chicken or leftover cooked chicken for this recipe.

- For a spicier version, you can add more jalapeños or use hot green chilies.

Serving Suggestions

Green Chili Enchiladas can be served with a side of Mexican rice, refried beans, or a fresh salad.

Cooking Techniques

Rolling the tortillas tightly will help prevent the filling from spilling out during baking.

- Preparing the green chili sauce separately and pouring it over the enchiladas before baking ensures that the flavors are evenly distributed.

Ingredient Substitutions

You can use corn tortillas instead of flour tortillas for a gluten-free option.

- Substitute the chicken with beef, pork, or tofu for a different protein choice.

Make Ahead Tips

Green Chili Enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze the assembled dish for up to 3 months.

Presentation Ideas

Garnish the Green Chili Enchiladas with fresh cilantro, sliced jalapeños, or a dollop of sour cream before serving for a colorful presentation.

Pairing Recommendations

Green Chili Enchiladas pair well with a cold Mexican beer, a refreshing margarita, or a glass of chilled white wine.

Storage and Reheating Instructions

Leftover Green Chili Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Green Chili Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Green Chili Enchiladas contains approximately 25 grams of carbohydrates.

Fats

Each serving of Green Chili Enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of Green Chili Enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

Green Chili Enchiladas are a good source of calcium, vitamin C, and iron.

Alergens

This recipe contains dairy (cheese and sour cream) and wheat (flour in the sauce), which may be allergens for some individuals.

Summary

Green Chili Enchiladas are a balanced meal with a good mix of carbohydrates, fats, and proteins. They also provide essential vitamins and minerals, making them a nutritious choice for a meal.

Summary

Green Chili Enchiladas are a delicious and satisfying dish that combines tender tortillas filled with cheese, chicken, and onions, topped with a creamy green chili sauce. This recipe is versatile and can be customized to suit your taste preferences. Enjoy this flavorful Mexican dish with your family and friends for a memorable meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during a trip to New Mexico, where I stumbled upon a quaint little restaurant tucked away in the mountains. The smell of roasted green chilies filled the air, and I knew I had to try their famous Green Chili Enchiladas.

As I took my first bite, I was transported to a world of flavors I had never experienced before. The tangy green chilies, the creamy cheese, and the tender tortillas all came together in perfect harmony. It was a taste sensation unlike anything I had ever tasted.

I was determined to learn how to make these enchiladas myself, so I asked the chef at the restaurant for the recipe. He laughed and told me it was a family secret passed down through generations. But he could see my enthusiasm, and so he agreed to teach me how to make them.

I spent the next few days in the restaurant kitchen, watching and learning as the chef worked his magic. He showed me how to roast the green chilies over an open flame until they were charred and blistered, then peel off the skins and chop them finely.

Next, he taught me how to make the sauce by sautéing onions and garlic until they were soft and fragrant, then adding in the chopped chilies, some chicken broth, and a touch of flour to thicken it. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

After the sauce had simmered and thickened, the chef showed me how to assemble the enchiladas. He dipped each tortilla in the sauce, then filled it with a mixture of shredded chicken, cheese, and more green chilies. Rolling them up and placing them in a baking dish, we covered them with the remaining sauce and a generous sprinkling of cheese.

As the enchiladas baked in the oven, the scent of melted cheese and spicy chilies filled the air. I could hardly contain my excitement as I waited for them to be done. Finally, the timer went off, and the enchiladas emerged from the oven bubbling and golden brown.

I couldn't wait to dig in, and as I took my first bite, I knew I had successfully recreated the flavors of that magical restaurant in New Mexico. The tangy green chilies, the creamy cheese, and the tender tortillas all came together in perfect harmony, just as they had before.

From that moment on, Green Chili Enchiladas became a staple in my kitchen. I made them for family gatherings, potlucks, and any time I wanted to transport myself back to that little restaurant in the mountains. And every time I made them, I thought of the chef who had shared his family secret with me and smiled.

Years passed, and I continued to make Green Chili Enchiladas, adding my own twists and variations along the way. I shared the recipe with friends and family, who all raved about the flavors and begged for more.

And so, the recipe for Green Chili Enchiladas became a part of my culinary repertoire, a cherished memory of that trip to New Mexico and the chef who had inspired me. I may not have his exact recipe, but I like to think that my version captures the essence of those enchiladas that first captured my heart. And every time I make them, I am transported back to that moment of discovery and joy.