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Green Chile Chicken Enchilada
Green chile chicken enchilada brings together the perfect combination of tender shredded chicken, roasted green chiles, and creamy goodness in one satisfying dish. This comforting recipe transforms simple ingredients into a flavorful meal that’s both nutritious and budget-friendly, typically costing around $12-15 to feed a family of four. Rich in protein and packed with vitamins from fresh green chiles, this dish offers excellent health benefits while delivering authentic southwestern flavors that make it perfect for family gatherings, potluck dinners, or cozy weeknight meals.
Why You'll Love This Recipe
- Budget-friendly meal that feeds a crowd without breaking the bank, using affordable ingredients like chicken breasts and basic pantry staples
- Packed with lean protein from chicken and vitamin C from green chiles, supporting muscle health and immune system function
- Ready in just 45 minutes with simple prep work, making it perfect for busy weeknights when you need something satisfying quickly
- Versatile recipe that works great for meal prep, family dinners, or entertaining guests with its crowd-pleasing southwestern flavors
- Creamy, comforting texture with a mild heat level that appeals to both adults and children, making it a family favorite
Why This Green Chile Chicken Enchilada Recipe Works
This green chile chicken enchilada recipe succeeds because it balances simplicity with bold flavors. The slow-simmering process allows the chicken to become incredibly tender while absorbing all the smoky green chile flavors.
The cream cheese creates a luxurious texture without overwhelming the dish’s authentic taste. Unlike traditional enchiladas that require rolling and baking, this version delivers all the same flavors in a more approachable format.
Fresh lime juice brightens the entire dish, cutting through the richness and adding that essential acidic note. The combination of aromatic garlic and sweet onions creates a flavor foundation that makes every bite satisfying.
What You’ll Need for Green Chile Chicken Enchilada
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Boneless skinless chicken breasts | 3-4 pieces (1.5 lbs) | Main protein source, becomes tender when simmered |
| Roasted green chiles | 2 cups | Provides signature flavor and mild heat |
| Sweet onion | 1 large, diced | Adds sweetness and aromatic base |
| Fresh garlic | 4 cloves, minced | Enhances overall flavor profile |
| Low-sodium chicken broth | 4 cups | Cooking liquid that creates flavorful base |
| Cream cheese | 8 oz | Creates creamy texture and richness |
| Fresh cilantro | ½ cup, chopped | Adds fresh herb brightness |
| Lime juice | 1 lime | Provides acidic balance and freshness |
| Tortilla chips | For garnish | Adds crunch and authentic presentation |
Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | Main cooking vessel for simmering all ingredients |
| Two forks | Essential for shredding cooked chicken breasts |
| Sharp knife | For dicing onions and mincing garlic |
| Cutting board | Safe surface for ingredient preparation |
| Wooden spoon | For stirring without scratching cookware |
How to Make Green Chile Chicken Enchilada
| Step | Instructions |
|---|---|
| 1. Prep Work | Prepare your ingredients by dicing the onion and mincing the garlic |
| 2. Sauté Base | In a large pot over medium heat, drizzle olive oil and sauté the diced onion for about 5 minutes until translucent |
| 3. Add Protein | Add the chicken breasts and minced garlic; stir for another 3 minutes until fragrant |
| 4. Simmer | Pour in the chicken broth and add the chopped green chiles; bring to a gentle boil before reducing heat to simmer for 20 minutes |
| 5. Shred Chicken | Remove chicken breasts, shred them using two forks, then return to the pot |
| 6. Final Touch | Stir in cream cheese and lime juice; let simmer for an additional 10 minutes until creamy |
Chef's Helpful Tips
- Use room temperature cream cheese for easier melting and smoother texture integration into the hot broth
- Don’t overcook the chicken during the initial simmering to prevent it from becoming tough and dry
- Taste and adjust seasoning before serving, adding salt, pepper, or additional lime juice as needed
- For extra depth, lightly char fresh green chiles over an open flame before adding them to the pot
- Garnish with fresh cilantro and crushed tortilla chips just before serving to maintain their texture and freshness
Serving and Storage Tips for Green Chile Chicken Enchilada
Serving Tips
Serve your green chile chicken enchilada hot in bowls, garnished with fresh cilantro and crushed tortilla chips for added texture. This dish pairs beautifully with warm corn tortillas, Spanish rice, or a simple side salad.
For family gatherings, consider setting up a toppings bar with shredded cheese, diced avocado, sour cream, and extra lime wedges. The dish works wonderfully for meal prep too – portion it into containers for easy weekday lunches.
Store leftovers in the refrigerator for up to four days. The flavors actually improve overnight, making it an excellent make-ahead option. For longer storage, freeze portions for up to three months.
When reheating, add a splash of chicken broth if the mixture seems too thick. You can also check out our Ultimate Chicken Casserole for another comforting chicken dish perfect for family dinners.
Mistakes to Avoid while making Green Chile Chicken Enchilada
Don’t rush the simmering process. Allowing the chicken to cook slowly ensures it becomes tender and easily shreddable. Quick cooking often results in tough, chewy meat that won’t absorb the flavors properly.
Avoid adding the cream cheese too quickly or over high heat. This can cause it to curdle instead of creating the smooth, creamy texture you want. Always reduce heat to low before stirring in dairy products.
Don’t skip the lime juice – it’s crucial for balancing the rich, creamy elements. The acidity brightens the entire dish and prevents it from tasting too heavy or one-dimensional.
Resist the urge to over-season early in the cooking process. The flavors concentrate as the liquid reduces, so taste and adjust seasonings only near the end of cooking time.
You Must Know
- Always use low-sodium chicken broth to control the salt content, as the liquid reduces and concentrates during cooking
- Fresh green chiles provide better flavor than canned, but if using canned, drain and rinse them first to remove excess sodium
- The dish should have a soup-like consistency when finished – not too thick or too thin for optimal serving
- Let the finished dish rest for 5 minutes before serving to allow the flavors to meld and the temperature to settle
Suggestions for Green Chile Chicken Enchilada
Transform this recipe into different variations by adding black beans for extra fiber and protein. You can also substitute chicken thighs for a richer flavor, though cooking time may need adjustment.
For a lighter version, use Greek yogurt instead of cream cheese, or try our Creamy Garlic Shrimp Pasta Ultimate Delight for another satisfying comfort food option.
Consider making this dish in a slow cooker for busy days. Simply add all ingredients except cream cheese and lime juice, cook on low for 6 hours, then stir in the final ingredients during the last 30 minutes.
For inspiration and variations, check out this Quick and Easy Green Chile Chicken Enchilada Casserole or explore this Green Chile Enchiladas Recipe for traditional preparation methods.
FAQs:
Yes, this dish actually improves in flavor when made ahead. Prepare it completely, then refrigerate for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to restore the proper consistency.
Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. When freezing, leave some space in containers as the mixture will expand when frozen.
Absolutely! Use about 3 cups of shredded rotisserie chicken. Add it during the last 10 minutes of cooking to heat through without overcooking. This saves significant prep time while maintaining great flavor.
For milder heat, use mild green chiles and remove any seeds. For more heat, add diced jalapeños or use hot green chiles. You can also add a pinch of cumin or chili powder for extra depth without increasing heat.
This dish pairs wonderfully with Spanish rice, warm tortillas, or a fresh avocado salad. For a complete meal, serve with black beans, corn, and a dollop of sour cream or Greek yogurt.
Conclusion
This green chile chicken enchilada recipe delivers authentic southwestern flavors in a simple, approachable format that works perfectly for busy families. With its combination of tender chicken, roasted green chiles, and creamy texture, it offers both comfort and nutrition in every bowl.
The versatility of this dish makes it ideal for various occasions – from casual weeknight dinners to special family gatherings. Its budget-friendly ingredients and make-ahead potential add practical value to its delicious taste.
Whether you’re new to southwestern cuisine or looking for a reliable family favorite, this green chile chicken enchilada recipe provides the perfect balance of flavor, nutrition, and convenience that will keep everyone coming back for more.
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📖 Recipe Card
Green Chile Chicken Enchilada
- Total Time: 45 minutes
- Yield: 5 minutes before serving 1x
Description
A delicious and creamy green chile chicken enchilada recipe featuring tender shredded chicken simmered in a rich, flavorful broth with roasted green chiles and cream cheese.
Ingredients
- 3–4 pieces (1.5 lbs) boneless skinless chicken breasts
- 2 cups roasted green chiles
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- ½ cup fresh cilantro, chopped
- 1 lime juice
- Tortilla chips for garnish
Instructions
- Prep Work: Prepare your ingredients by dicing the onion and mincing the garlic
- Sauté Base: In a large pot over medium heat, drizzle olive oil and sauté the diced onion for about 5 minutes until translucent
- Add Protein: Add the chicken breasts and minced garlic; stir for another 3 minutes until fragrant
- Simmer: Pour in the chicken broth and add the chopped green chiles; bring to a gentle boil before reducing heat to simmer for 20 minutes
- Shred Chicken: Remove chicken breasts, shred them using two forks, then return to the pot
- Final Touch: Stir in cream cheese and lime juice; let simmer for an additional 10 minutes until creamy
Notes
- Use room temperature cream cheese for easier melting and smoother texture integration into the hot broth
- Don’t overcook the chicken during the initial simmering to prevent it from becoming tough and dry
- Taste and adjust seasoning before serving, adding salt, pepper, or additional lime juice as needed
- Garnish with fresh cilantro and crushed tortilla chips just before serving to maintain their texture and freshness
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
Keywords: green chile chicken enchilada, recipe, homemade, cooking, food, easy recipe, Mexican cuisine, comfort food
