budgetbytes4.8
Green Chile Chicken Enchiladas
A creamy, cheesy chicken filling inside toasted corn tortillas, smothered with a homemade sauce makes these green chile chicken enchiladas to die for!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●cutting board
- ●blender
- ●pot
- ●sauce pot
- ●whisk
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Toast the tortillas
2
Heat a large skillet over medium-high. Once hot, toast the tortillas for ⏱️ 30-60 seconds on each side, or until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil or an upside down bowl to keep them from drying out.
3
Cook the chicken
4
Turn the heat under the skillet down to medium, add the cooking oil, and swirl to coat the surface. Add the chicken breast and cook for about ⏱️ 5-7 minutes on each side, or until cooked through (165ºF internal temperature). Transfer the chicken breast to a clean cutting board to cool.
½ Tbsp cooking oil ($0.02)cooking oil ($0.16)2 Tbsp
5
Make the sauce
6
While the chicken is cooking, begin the green chile enchilada sauce. Add both cans of diced green chiles (with liquid) to a blender and purée until smooth.
7
Cook
8
Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium, allowing the mixture to come up to a bubble. Once bubbling, continue to cook and stir for ⏱️ 1 minute.
½ Tbsp cooking oil ($0.02)cooking oil ($0.16)2 Tbsp½ tsp ground cumin ($0.05)ground cumin ($0.10)1 tsp
9
Simmer
10
Carefully add the water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, and season with salt (about ½ tsp). Set the sauce aside.
water ($0.00)1 cup
11
Combine
12
Begin preheating the oven to 350ºF. Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl. Finely dice the chicken, then add it to the bowl with the other ingredients. Stir until everything is well combined.
½ tsp ground cumin ($0.05)ground cumin ($0.10)1 tsp
13
Assemble
14
Begin assembling the enchiladas. Add about ¼ cup of the prepared filling to the center of each tortilla and then roll it closed. Place the filled tortillas in a casserole dish, seam side down.
15
Bake
16
Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. Bake in the preheated oven for ⏱️ 30 minutes, or until the sauce is bubbling around the edges. Serve hot.
Nutrition Facts
calories
452 kcal
fat Content
25 g
serving Size
2 enchiladas
fiber Content
4 g
sodium Content
885 mg
protein Content
30 g
carbohydrate Content
29 g
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