Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, green chile chicken enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.).

Green Chile Chicken Enchiladas is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Green Chile Chicken Enchiladas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook green chile chicken enchiladas using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Green Chile Chicken Enchiladas:

1. Take 1 lb. boneless, skinless chicken breast, cooked and shredded
2. Make ready 1 tsp kosher salt, divided
3. Prepare 1 TBSP extra-virgin olive oil
4. Take 2 small red, yellow or orange bell pepper, cored and diced
5. Get 1 medium yellow onion, diced
6. Take 1 tsp chili powder
7. Take 3/4 tsp garlic powder
8. Prepare 1/2 tsp cumin
9. Make ready 1/2 tsp black pepper
10. Prepare 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
11. Get 1 1/2 cups plain non-fat Greek yogurt
12. Make ready 2 (4 ounce) cans diced green chilies, drained
13. Prepare 8 (7 inch) whole wheat flour tortillas
14. Take For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired

Add the chicken, beans, and green chile. One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! We frequently make these enchiladas when we have company over for dinner, because everyone loves them!

Instructions to make Green Chile Chicken Enchiladas:

1. Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
2. If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred.
3. To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
4. to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
5. In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
6. To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy.

These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. In another bowl, stir together the remaining enchilada sauce and the sour cream.

So that is going to wrap this up for this exceptional food green chile chicken enchiladas recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!