Hi, I’m Marie. Today, I’m gonna show you how to prepare green chile chicken enchiladas recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Green Chile Chicken Enchiladas Recipe
Green Chile Chicken Enchiladas is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Green Chile Chicken Enchiladas is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 1 lb. boneless, skinless chicken breast, cooked and shredded
- Get 1 tsp kosher salt, divided
- Get 1 TBSP extra-virgin olive oil
- Get 2 small red, yellow or orange bell pepper, cored and diced
- Make ready 1 medium yellow onion, diced
- Make ready 1 tsp chili powder
- Prepare 3/4 tsp garlic powder
- Make ready 1/2 tsp cumin
- Take 1/2 tsp black pepper
- Prepare 2 cups reduced fat shredded Monterey jack or Mexican blend cheese, divided
- Prepare 1 1/2 cups plain non-fat Greek yogurt
- Make ready 2 (4 ounce) cans diced green chilies, drained
- Take 8 (7 inch) whole wheat flour tortillas
- Get For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired
Instructions to make Green Chile Chicken Enchiladas:
- Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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