Spicy Green Chile Chicken Enchiladas

Craving a comforting and flavorful meal that’s sure to become a family favorite? Look no further than these mouthwatering Green Chile Chicken Enchiladas. Picture tender pieces of chicken nestled in creamy beans, wrapped in corn tortillas, and smothered in tangy green enchilada sauce—topped with a generous heap of gooey cheese that bubbles and melts to perfection in the oven.

The magic of these Green Chile Chicken Enchiladas lies in the bold flavors that come together in one skillet. Inspired by a trip to New Mexico, where the love for green chiles captured my heart, this dish has become a go-to for cozy evenings and gatherings with loved ones. From game nights to family dinners, these enchiladas are a hit with kids and adults alike, disappearing within moments of hitting the table.

So, if you’re looking to recreate that warm, inviting aroma that beckons everyone to the kitchen, whip up a batch of these Green Chile Chicken Enchiladas. Whether you stick to the classic recipe or get creative with some of the suggested variations, these enchiladas promise to deliver a satisfying and memorable dining experience that celebrates the rich fusion of flavors found in New Mexican cuisine.

Quick Benefits

• Tender texture and rich flavor from boneless, skinless chicken thighs
• Creamy and satisfying with the addition of Cannellini beans and Mexican cheese blend
• Versatile substitutions for different dietary preferences (vegetarian options, cheese alternatives, extra heat with jalapeños)

Why You’ll Love This Spicy Green Chile Chicken Enchiladas Recipe

• Bold Flavors: The combination of green chile sauce, creamy beans, juicy chicken, and gooey cheese creates a flavorful and satisfying dish.
• Easy One-Skillet Prep: Everything comes together in one skillet for easy cooking and minimal cleanup.
• Family Favorite: Kid-friendly and loved by guests, this dish is a crowd-pleaser that always disappears quickly.
• Make-Ahead Meal: Perfect for meal prep, this dish can be made ahead and reheated, maintaining its creamy texture and flavors.
• Versatile: Swap ingredients like shredded chicken, beans, or cheese for variations, making it adaptable to personal preferences and dietary needs.
• Cultural Heritage: Represents New Mexican cuisine with a nod to the region’s agricultural heritage and love for chile peppers.
• Variation Ideas: From using rotisserie chicken to incorporating seasonal ingredients like butternut squash, there are plenty of ways to customize this recipe.
• Creative Leftovers: Transform leftovers into burritos or add garnishes like radish or pickled onions for extra crunch and flavor.
• Tender Chicken: Boneless, skinless chicken thighs provide a tender texture and rich flavor that enhances the dish.
• Ingredient Flexibility: Offers alternatives for beans, tortillas, and cheese, allowing for ingredient substitutions based on availability or preference.
• Customizable Heat Level: Easily adjust the spiciness by adding jalapeños, extra chili powder, or hot sauce to suit individual tastes.

Ingredients for Spicy Green Chile Chicken Enchiladas

Main

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 cup diced onion
• 10 ounces green enchilada sauce
• 6 medium corn tortillas, cut into strips
• 2 teaspoons chili powder
• 14 ounces canned Cannellini beans, rinsed and drained
• 1 teaspoon olive oil
• 10.5 ounces condensed cream of chicken soup
• 2 cups shredded Mexican cheese blend

Pro Tips for Spicy Green Chile Chicken Enchiladas

Pro tip #1: For a time-saving option, consider using rotisserie chicken or leftover cooked shredded chicken instead of cooking the chicken thighs from scratch. This will help cut down on prep time while still delivering a delicious and tender protein for your enchiladas.

Pro tip #2: To elevate the flavors, experiment with different types of beans such as pinto or great northern beans if cannellini beans are not available. You can also add extra heat by incorporating pepper jack cheese or fresh diced jalapeños into the dish for a spicier kick.

Pro tip #3: To repurpose any leftovers, shred the enchiladas and use them to fill tortillas for quick and tasty burritos. Enhance the burritos with garnishes like sliced radish or pickled onions for added texture and a pinch of smoked paprika for extra depth of flavor.

How to Make Spicy Green Chile Chicken Enchiladas

Step 1: Season and Sear Chicken

In a bowl, mix chicken with chili powder, cumin, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and diced onion. Sauté until chicken is cooked through and onion is tender, approximately 6 minutes.

Step 2: Simmer Sauce and Beans

Lower the heat to medium. Add green enchilada sauce, cream of chicken soup, and Cannellini beans. Simmer gently, stirring often, until heated through and well mixed.

Step 3: Add Tortillas

Add corn tortilla strips to the sauce and let them soak for 2 to 3 minutes until softened.

Step 4: Melt Cheese and Finish

Sprinkle the shredded Mexican cheese blend evenly over the mixture. Reduce heat to medium-low, cover, and let cheese melt for about 3-4 minutes. Serve with desired taco toppings.

Storage Tips

Once you have prepared and enjoyed your delicious green chile chicken enchiladas, it’s important to store any leftovers properly to maintain their flavor and texture. Allow the dish to cool completely before transferring it to airtight containers. The enchiladas can be stored in the refrigerator for up to three days. To reheat, spoon a portion into a skillet, add a splash of water, and warm gently over low heat until the cheese remelts and the dish becomes creamy again.

If you want to customize your enchiladas further, consider some variations suggested in the recipe context. You can swap the boneless, skinless chicken thighs for cooked shredded chicken or even rotisserie chicken for a quicker option. Additionally, you can experiment with different beans like pinto or great northern beans for a similar creamy result. Feel free to add extra heat by using pepper jack cheese, fresh jalapeños, or a splash of hot sauce for those who enjoy spicier flavors. These tips can help you tailor the dish to suit your preferences and use up any ingredients you have on hand.

Ingredient Substitutions

For a vegetarian version of these green chile chicken enchiladas, consider swapping the chicken for butternut squash. Roasted butternut squash can provide a similar texture and a deliciously sweet flavor that complements the green chile sauce well.

If you don’t have Cannellini beans on hand, feel free to substitute them with pinto beans or great northern beans. These beans will still contribute to the creamy texture of the dish while adding their unique flavor profiles.

If you’re looking to change up the cheese blend, Monterey Jack or cheddar cheeses can be great alternatives to the Mexican cheese blend. Their melting properties will still give you that gooey, cheesy topping that adds richness to the dish.

Serving Suggestions

For a creative serving suggestion, try making individual enchilada cups by layering the green chile chicken mixture, tortilla strips, and cheese in muffin tins. Bake until bubbly and golden for a fun twist on the classic dish. Serve these mini enchilada cups as a party appetizer or a festive dinner option.

Another idea is to transform the green chile chicken enchiladas into a hearty enchilada casserole. Layer the tortilla strips, chicken mixture, and cheese in a baking dish, repeating the layers until all the ingredients are used up. Bake until bubbly and golden for a comforting family-style meal. Top with sliced avocado, fresh cilantro, and a dollop of sour cream for a colorful and delicious presentation.

FAQs for Spicy Green Chile Chicken Enchiladas

Can I use a different type of beans instead of Cannellini beans?

Yes, pinto or great northern beans make excellent alternatives for a similar creamy result.

Do I need to pre-cook the tortillas before adding them to the dish?

No, simply slice the tortillas and stir them in. They soak up the sauce and soften as the dish cooks.

What other cheese options can I use instead of a Mexican cheese blend?

A shredded Mexican cheese blend melts beautifully, but Monterey Jack or cheddar are also delicious options.

How can I add more heat to the dish if I prefer spicier enchiladas?

Try adding diced jalapeños, extra chili powder, or a splash of hot sauce for more heat.

Conclusion

Green Chile Chicken Enchiladas are not just a meal; they are a warm invitation to gather around the table, share stories, and enjoy delicious comfort food together. Whether you’re cooking for your family or hosting a game night, these enchiladas never fail to bring smiles and satisfied bellies. The blend of flavors from the green chile sauce, creamy beans, tender chicken, and gooey cheese is simply irresistible.

As you savor each cheesy bite of these Green Chile Chicken Enchiladas, remember the memories you’ve created around this dish and the joy it brings to your loved ones. Don’t hesitate to customize and experiment with different ingredients to suit your preferences or the season. The versatility of this recipe allows you to make it your own while still enjoying the comforting essence of a classic New Mexican dish.

So, gather your ingredients, preheat your oven, and get ready to indulge in the heartwarming flavors of Green Chile Chicken Enchiladas. Whether it’s a busy weeknight or a cozy weekend meal, let this recipe be a reminder that good food has a way of bringing people together and creating lasting memories.

Spicy Green Chile Chicken Enchiladas

“Green chile chicken enchiladas: a comforting, flavorful one-skillet meal with tender chicken, creamy beans, gooey cheese, and a tangy green enchilada sauce.”

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Prep Time15 min

Cook Time20 min

Total Time35 min

CuisineMexican-American

Skill LevelEasy

Servings6 Servings (1 standard casserole, approximately 6 portions)

Ingredients

Main

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 cup diced onion
• 10 ounces green enchilada sauce
• 6 medium corn tortillas, cut into strips
• 2 teaspoons chili powder
• 14 ounces canned Cannellini beans, rinsed and drained
• 1 teaspoon olive oil
• 10.5 ounces condensed cream of chicken soup
• 2 cups shredded Mexican cheese blend

Instructions

1. Season and Sear Chicken: In a bowl, mix chicken with chili powder, cumin, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and diced onion. Sauté until chicken is cooked through and onion is tender, approximately 6 minutes.
2. Simmer Sauce and Beans: Lower the heat to medium. Add green enchilada sauce, cream of chicken soup, and Cannellini beans. Simmer gently, stirring often, until heated through and well mixed.
3. Add Tortillas: Add corn tortilla strips to the sauce and let them soak for 2 to 3 minutes until softened.
4. Melt Cheese and Finish: Sprinkle the shredded Mexican cheese blend evenly over the mixture. Reduce heat to medium-low, cover, and let cheese melt for about 3-4 minutes. Serve with desired taco toppings.