White Chicken Enchiladas Green Chili is your answer to a quick, flavorful, and satisfying weeknight meal. This recipe simplifies the classic comfort food, making it accessible for home cooks of all skill levels and offering a delicious alternative to traditional red enchiladas.
Key Ingredients for White Chicken Enchiladas Green Chili
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 (4 ounce) jar diced pimentos, drained (optional, for color and mild sweetness)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 12 flour tortillas (6-inch), warmed
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded Pepper Jack cheese (for a little kick, optional)
- Optional toppings: sliced jalapeños, chopped red onion, avocado slices, a dollop of sour cream
How to Make White Chicken Enchiladas Green Chili
This White Chicken Enchiladas Green Chili recipe is a dream for busy evenings. In under an hour, you’ll have a dish that’s incredibly creamy, studded with tender chicken and zesty green chilies, and bursting with comforting flavors. The ease of preparation makes it a go-to for a satisfying family meal.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Make the Enchilada Filling: In a large bowl, combine the shredded cooked chicken, undrained diced green chilies, condensed cream of chicken soup, sour cream, drained pimentos (if using), chopped cilantro, cumin, salt, and pepper. Stir everything together until well combined.
- Assemble the Enchiladas: Spread about half a cup of the chicken mixture onto each warmed flour tortilla. Sprinkle about 1 to 2 tablespoons of shredded Monterey Jack cheese over the filling in each tortilla.
- Roll and Arrange: Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, packing them snugly.
- Add the Topping: Pour any remaining chicken mixture evenly over the tops of the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese and the Pepper Jack cheese (if using) over the entire top of the dish.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Brown the Cheese: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
- Rest and Serve: Let the enchiladas rest for about 5 minutes before serving. Garnish with extra cilantro, sliced jalapeños, chopped red onion, avocado slices, or a dollop of sour cream, as desired.
Why You’ll Love This White Chicken Enchiladas Green Chili
You’ll absolutely adore these White Chicken Enchiladas Green Chili for their incredibly creamy and comforting texture, enhanced by a rich, homemade green chili sauce that’s worlds away from bland store-bought versions. Making these enchiladas at home is not only a delightful culinary adventure but also a remarkably cost-effective way to feed a family compared to dining out, all while using simple, accessible ingredients. Imagine the savory shredded chicken, the subtle heat of the green chilies, and the gooey melted cheese – it’s a symphony of flavors that will have everyone asking for seconds, making it a perfect weeknight alternative to a classic chicken casserole.
Beyond the sheer deliciousness, the adaptability of this recipe is a major win. You can easily dial up the spice with jalapeños, add some fresh crunch with diced onion, or enjoy the cool contrast of avocado. These enchiladas offer a delightful departure from traditional red-sauce versions, providing a lighter, brighter flavor profile without sacrificing heartiness. So go ahead, gather your ingredients and whip up a batch of these amazing White Chicken Enchiladas Green Chili – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
To store leftover White Chicken Enchiladas Green Chili, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled and baked enchiladas. Ensure they are cooled, then wrap the baking dish tightly with plastic wrap followed by aluminum foil, or portion them into freezer-safe containers. Frozen enchiladas will maintain their best quality for up to 2-3 months.
To reheat refrigerated enchiladas, gently warm them in a covered oven-safe dish at 325°F (160°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for a quicker option. If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. If you’re in a hurry, you can bake them directly from frozen, covered, at 350°F (175°C) for about 30-40 minutes, or until thoroughly heated, then uncovering for the last 10 minutes to crisp up the cheese.
Final Thoughts
This White Chicken Enchiladas Green Chili recipe offers a flavorful and easy weeknight solution that’s sure to become a family favorite. Give it a try and experience the comforting deliciousness for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
White Chicken Enchiladas Green Chili
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- In a large bowl, combine the shredded cooked chicken, undrained diced green chilies, condensed cream of chicken soup, sour cream, drained pimentos (if using), chopped cilantro, cumin, salt, and pepper. Stir everything together until well combined.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (4 ounce) can diced green chilies, undrained, 1 (10 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 (4 ounce) jar diced pimentos, drained, 1/4 cup chopped fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread about half a cup of the chicken mixture onto each warmed flour tortilla. Sprinkle about 1 to 2 tablespoons of shredded Monterey Jack cheese over the filling in each tortilla.12 flour tortillas (6-inch), 2 cups shredded Monterey Jack cheese, divided
- Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, packing them snugly.12 flour tortillas (6-inch)
- Pour any remaining chicken mixture evenly over the tops of the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese and the Pepper Jack cheese (if using) over the entire top of the dish.2 cups shredded Monterey Jack cheese, divided, 1/2 cup shredded Pepper Jack cheese
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
- Let the enchiladas rest for about 5 minutes before serving. Garnish with extra cilantro, sliced jalapeños, chopped red onion, avocado slices, or a dollop of sour cream, as desired.1/4 cup chopped fresh cilantro, sliced jalapeños, chopped red onion, avocado slices, a dollop of sour cream
Notes
To store leftover White Chicken Enchiladas Green Chili, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled and baked enchiladas. Ensure they are cooled, then wrap the baking dish tightly with plastic wrap followed by aluminum foil, or portion them into freezer-safe containers. Frozen enchiladas will maintain their best quality for up to 2-3 months.
To reheat refrigerated enchiladas, gently warm them in a covered oven-safe dish at 325°F (160°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for a quicker option. If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. If you’re in a hurry, you can bake them directly from frozen, covered, at 350°F (175°C) for about 30-40 minutes, or until thoroughly heated, then uncovering for the last 10 minutes to crisp up the cheese.