Green Chile Enchiladas are a comforting, flavorful dish that balances the slight smokiness of green chiles with the creamy richness of cheese and a savory sauce. This versatile recipe can be customized with various fillings like chicken, beef, or beans, making it perfect for a weeknight dinner or a festive gathering. The tangy green chile sauce is the star, adding a touch of heat without being overpowering. With a golden, bubbly cheese topping, these enchiladas are satisfying, delicious, and sure to become a favorite.
Ingredients:
- 2 cups cooked, shredded chicken (or beef, beans, or your preferred filling)
- 1 cup green chile sauce (store-bought or homemade)
- 1 can (4 oz) diced green chiles
- 10 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Sauté onion and garlic in olive oil over medium heat until soft and fragrant, about 3-4 minutes. Add cumin, chili powder, and green chiles. Cook for another minute, then remove from heat.
- Prepare the filling: In a large bowl, combine the shredded chicken (or alternative filling), sautéed onion mixture, 1/2 cup of green chile sauce, and 1/2 cup of shredded cheese. Season with salt and pepper to taste.
- Soften the tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Assemble the enchiladas: Place a generous spoonful of the filling in the center of each tortilla, roll it up, and place seam-side down in the prepared baking dish.
- Top with sauce and cheese: Pour the remaining green chile sauce over the enchiladas, then sprinkle the rest of the shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with sour cream, fresh cilantro, and lime wedges. Enjoy with rice or a fresh salad for a complete meal!
These enchiladas can be easily adapted for a vegetarian option by using black beans or sautéed vegetables in place of the meat.
