Green Chile Chicken Enchiladas

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 enchiladas (adjust as needed)

Ingredients:

3-4 cups shredded cooked chicken (use rotisserie chicken or cook your own)
2 jars (16 oz each) 505 Southwestern Flame Roasted Green Chiles
2 cups sour cream
2 cups green enchilada sauce
3 cups shredded Mexican blend cheese (or Monterey Jack/cheddar)
12 large flour or corn tortillas (your preference)
1 medium onion, finely chopped (optional, for added flavor)
1 tablespoon olive oil (for sautéing onion)
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking dish with foil or grease it lightly.
Cook the Chicken (if not using rotisserie):

Boil or bake 3-4 chicken breasts until cooked through, about 20 minutes. Once done, shred the chicken using two forks. Set aside.

Sauté the Onion:

Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Remove from heat.

Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, sautéed onions, half of the green chiles, 1 cup of sour cream, 1 cup of enchilada sauce, 1 cup of shredded cheese, garlic powder, cumin, and a pinch of salt and pepper. Mix well.

Assemble the Enchiladas:

Warm the tortillas to make them pliable. Spoon about 1/3 cup of the chicken filling into each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

Prepare the Green Chile Sauce:

In a separate bowl, mix the remaining enchilada sauce, green chiles, and sour cream. Pour this sauce evenly over the rolled enchiladas in the dish.

Top with Cheese:

Sprinkle the remaining 2 cups of shredded cheese over the top of the enchiladas, covering them completely.

Bake:

Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.

Serve:

Garnish with chopped cilantro, a dollop of sour cream, and extra green chiles, if desired. Serve hot with rice, beans, or a fresh salad.

Benefits:

High in protein: The chicken provides a good source of lean protein.
Flavorful: Roasted green chiles add depth and spice without overwhelming heat.
Customizable: You can make this recipe milder or spicier depending on the type of green chiles and enchilada sauce used.

Pro Tips:

Make ahead: Assemble the enchiladas in advance, cover tightly, and refrigerate for up to 24 hours before baking.
Freezer-friendly: Freeze the unbaked enchiladas, tightly wrapped, for up to 3 months. When ready to cook, thaw in the fridge overnight and bake as directed.
Substitutions: Use low-fat sour cream and cheese to make the dish lighter, or switch out the flour tortillas for corn tortillas to make it gluten-free.

This recipe is more than just a meal—it’s a treasured family tradition. Whether you’re making these Green Chile Chicken Enchiladas for your children, grandchildren, or for a big family gathering, the love and flavor in each bite will be unmistakable.

The History of Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas are deeply rooted in the rich culinary traditions of the American Southwest, particularly in New Mexico, where green chile is not just an ingredient but a cultural icon. The dish itself is a fusion of indigenous Native American, Spanish, and Mexican influences, each contributing to its unique flavor profile.

The Origins of Enchiladas:

The word “enchilada” comes from the Spanish word enchilar, which means “to season with chile.” The concept of rolling tortillas around a filling dates back to ancient Mesoamerica, where the indigenous peoples of the region, such as the Aztecs, Mayans, and other pre-Columbian civilizations, used corn tortillas as a staple in their diets. Tortillas were often filled with ingredients like beans, squash, and peppers, and sometimes dipped in sauces made from local chiles.

When the Spanish arrived in the Americas, they brought with them European ingredients such as cheese, chicken, pork, and spices. Over time, these influences blended with indigenous practices, and the modern enchilada, filled with meats and smothered in chile-based sauces, was born. It became a staple in Mexican cuisine and later spread to the American Southwest.

The Role of Green Chiles in New Mexican Cuisine:

Green chile is particularly central to New Mexican cuisine. New Mexico’s climate, with its hot days and cool nights, is ideal for growing a variety of chile peppers, the most famous being the Hatch chile. This variety is grown in the Hatch Valley and has a distinctive flavor that is both smoky and slightly sweet.

The use of green chiles in cooking began with Native American tribes, who cultivated and used chiles for both food and medicinal purposes. As Spanish settlers moved into the area in the 16th century, they incorporated these native ingredients into their own cooking, blending European and indigenous food traditions.

Green Chile Chicken Enchiladas in the American Southwest:

Green chile enchiladas gained popularity in the Southwestern United States, especially in New Mexico, where the “green or red?” question is asked at nearly every meal. This refers to the type of chile sauce used—green (made from fresh, roasted green chiles) or red (made from dried, mature red chiles). Both are equally beloved, but green chiles are often associated with milder, fresher flavors compared to the smoky heat of red chiles.

The incorporation of chicken into enchiladas, particularly in the United States, reflects the blending of Mexican and American comfort food traditions. Chicken enchiladas became popular in homes and restaurants for their relatively mild yet flavorful taste, making them accessible to a wide range of palates.

Modern Family Traditions:

For many families, Green Chile Chicken Enchiladas are more than just a meal—they are a beloved tradition passed down through generations. Each family adds its own touch, whether it’s a special blend of spices, a different type of cheese, or a homemade green chile sauce. The dish often makes an appearance at family gatherings, holidays, and potlucks, bringing people together over a shared love for flavorful, comforting food.

In the context of your family’s recipe, it’s easy to see how Green Chile Chicken Enchiladas have become a treasured dish, with your mother making them 45 years ago, and now being enjoyed by your children and grandchildren. This kind of intergenerational cooking is a testament to the power of food in preserving family traditions and memories.

Green Chile Chicken Enchiladas carry with them the history of the American Southwest, the melding of indigenous and European culinary traditions, and the deep-rooted love of chiles that permeates the region’s food culture. From ancient tortillas to modern-day kitchens, the dish has evolved into a flavorful symbol of heritage and home. Whether it’s made for a special occasion or as a simple weeknight meal, these enchiladas are always served with a side of history, culture, and love

Here’s the nutritional breakdown for a typical serving of Green Chile Chicken Enchiladas. This estimate is based on a serving size of 1 enchilada (if the recipe makes 12) and assumes the use of the ingredients mentioned in the recipe above.

Nutritional Information (Per Serving):

Calories: 375-400 kcal
Protein: 25g
Carbohydrates: 30g
Fiber: 3g
Sugars: 3g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 80-90mg
Sodium: 850-900mg
Calcium: 15% of the Daily Value (DV)
Iron: 10% of the DV

Ingredient Breakdown:

Shredded Chicken:

Chicken is a lean source of protein, providing about 25g of protein per enchilada. It also contains essential vitamins like B6 and niacin, important for energy metabolism and healthy skin.

505 Southwestern Flame Roasted Green Chiles:

Green chiles are low in calories but rich in vitamins A and C. They provide antioxidants and have anti-inflammatory properties. Each serving of enchilada will contain a small portion of green chiles, contributing about 1g of fiber and a boost of flavor with minimal calories.

Sour Cream:

While sour cream adds creaminess and tang, it also contributes to the fat and calorie content. Using reduced-fat or light sour cream can lower the calorie and fat totals without sacrificing too much flavor.

Green Enchilada Sauce:

This sauce typically contains tomatillos, green chiles, garlic, and onions, offering additional vitamins and fiber. Be cautious of the sodium content in canned or jarred sauces, which can contribute to the overall high sodium levels.

Cheese:

Cheese is a good source of calcium, but it’s also high in saturated fat. Using a moderate amount of cheese helps boost the flavor while keeping fat intake in check. Opting for reduced-fat cheese can also lower the fat content of the dish.

Tortillas:

Flour tortillas are a significant source of carbohydrates in this dish. If you’re looking to reduce carbs or increase fiber, you can swap them for whole-wheat or low-carb tortillas. Corn tortillas are also an option and are naturally gluten-free.

Nutritional Considerations:

Protein-Rich: The shredded chicken provides a high amount of protein, making this dish a satisfying meal that helps with muscle repair and keeping you full.
Calcium: With a generous amount of cheese, this dish offers about 15% of your daily calcium needs, contributing to strong bones and teeth.
Sodium: The sodium level is on the higher side due to the use of canned enchilada sauce, green chiles, and cheese. To reduce sodium, consider using low-sodium versions of these products or making your own green enchilada sauce at home.
Healthy Fat Modifications: If you want to make this dish lighter, you can use Greek yogurt in place of sour cream, reduced-fat cheese, or baked chicken breast instead of shredded rotisserie chicken (which may contain added fats).

Potential Modifications for Different Diets:

Lower Carb: Use low-carb tortillas or wrap the enchiladas in thinly sliced zucchini or cooked spinach wraps to cut down on carbohydrates.
Gluten-Free: Opt for corn tortillas instead of flour tortillas to make the dish gluten-free.
Dairy-Free: Substitute the cheese and sour cream with dairy-free alternatives made from nuts or plant-based ingredients.
Lower Fat: Use reduced-fat cheese and sour cream, or even swap the sour cream for plain Greek yogurt to maintain creaminess while lowering fat content.

Green Chile Chicken Enchiladas provide a hearty, well-balanced meal, especially rich in protein and calcium. They’re a comforting family dish, but with a few simple modifications, they can be tailored to fit a variety of dietary needs. Enjoy the flavors while also making mindful choices to match your health goals

Benefits:

Flavorful and Satisfying: The green chilies and cheese provide a rich, creamy flavor that’s both comforting and satisfying.
Protein-Rich: Chicken is an excellent source of lean protein, which is great for muscle repair and overall health.
Versatile: These enchiladas can be customized with different types of cheese or additional ingredients like beans or corn.
Freezer-Friendly: You can make a large batch and freeze individual portions for quick, easy meals later on.

Green Chile Chicken Enchiladas offer a delightful blend of flavors and textures, making them a popular choice among enchilada lovers. Their creamy, cheesy goodness combined with the mild heat from the green chilies creates a dish that’s both comforting and flavorful. Plus, they’re packed with protein and can be tailored to your preferences, making them a versatile and practical addition to any meal plan. Whether you’re preparing a family dinner or hosting a gathering, these enchiladas are sure to be a hit