I don’t know about you, but I’m always looking for new dinner recipes. My friend Julie, from This Gal Cooks, recently made some amazing Green Sauce Chicken Enchiladas. You’ve got to check it out if you haven’t already. In fact, she has a ton of delicious recipe ideas so I bet you end up pinning (or marking) a whole bunch of recipes.
I had every intention of making Julie’s enchilada recipe, but I couldn’t find green sauce in my grocery store. I’m sure it was there and I simply missed it or was in the wrong aisle (I hate it when that happens). Perhaps it was a happy accident because I ended up creating my own enchilada recipe. Folks, now you have two great enchilada recipes to try! The enchiladas in my recipe are stuffed with chicken and swimming in a red enchilada sauce buried in loads of cheese.
Chicken Enchiladas Recipe
- 2 teaspoons olive oil
- 1 and 1/2 pounds chicken breast, chopped
- salt and pepper, to taste
- 1/4 cup red onion, chopped
- 1 garlic clove, minced
- 1 (4 ounce) can hot diced green chiles (I used Ortega)
- 2 teaspoons cumin powder
- 1 teaspoon garlic powder
- 1 (19 ounce) can mild enchilada sauce (I used Old El Paso)
- 8 flour tortillas (8 inch)
- 8 ounces Sargento Reduced Fat 4 Cheese Mexican blend (a combination of reduced fat Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)
- chopped chives, optional as topping
- light sour cream, optional as topping
- In a medium skillet, heat the oil over Medium heat, and cook the chopped chicken. Season it with salt and pepper. Set it aside once it’s done cooking.
- In the same medium skillet, cook the chopped red onion and minced garlic for a few minutes, until tender.
- Add in the whole can of diced green chilies (juice and all) and set aside the onion mixture.
- In a large bowl, add the cooked chicken, onion mixture, cumin powder, and garlic powder and stir all together.
- Preheat the oven to 350 degrees F.
- In a 9 x 13 baking dish, spread out about 2 tablespoons of the enchilada sauce into the dish. (This will allow the bottoms to have some sauce too and will prevent them from sticking to the pan.)
- Lay some of the chicken mixture in a flour tortilla. Wrap it up and place it seam side down in the baking dish. Repeat this step until all enchiladas are done.
- Pour the rest of the enchilada sauce evenly over the enchiladas.
- Sprinkle the cheese over the top of them.
- Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted.
Store in an air tight container in the refrigerator.
Red onions tend to be a bit sweeter and have a more mild flavor than other onions (plus you don’t cry as much when you cut them). I found it ideal for this recipe since there are plenty of other powerful flavors. If you’ve never used enchilada sauce or diced green chilies, you can see the brands I used in the background of the picture below. I know for me sometimes it helps to get an idea of what I’m looking for in the grocery store if I’ve never used the ingredient before.
I love the taste of garlic and cumin powder and they enhance all of the other flavors in this dish into an authentic Mexican-splosion. Gosh it smells amazing! I wish someone would invent scratch and sniff computer screens. 😉 Hmm. There are some scary things out there that I don’t want to smell, so maybe not.
Traditionally, corn tortillas are used in enchiladas, but I used flour tortillas because I think they taste better. Feel free to use any kind of tortilla you prefer, even whole wheat ones or those tortillas that are fun colors would work well with this recipe.
Cheese, cheese, and more cheese! I used a Mexican blend of cheeses to help enhance the Mexican flare of this dish. If you can’t find this blend in one nifty bag at your grocery store and you don’t feel like buying four kinds of cheeses (I don’t blame you) then simply use all 8 ounces of any type of the cheese you like. Try to use a cheese that melts properly though.
Red enchilada sauce is a thin tomato based sauce with a peppery chili flavor. It helps keep the stuffed tortillas nice and moist. However, I don’t find that it has much flavor which is why I had to kick the filling up a notch in flavor town.
Of course I had to top my plate with light sour cream and chives, perfect for most Mexican dishes, and decorative to boot.
This dish is not spicy. Since my husband and I have different tolerance levels for heat, I wanted the heat to come in the form a topping so that we could each make our plate what our personal taste buds desired. Tabasco sauce is a great way to kick the heat up but you should definitely be careful. Conveniently it comes in several flavors and in various levels of heat. My husband’s personal favorite variety is Tabasco’s Chipotle Pepper Sauce flavor. It’s hot but not obscene and it packs tons of smokey flavor.
I used a lean meat, low fat cheese, and low fat sour cream so this is definitely a healthier Mexican dish than what you’re likely to get at a restaurant. Now all I need to do is figure out how to make fried ice cream!
Source: Tina’s Chic Corner
Here are some other tasty Mexican dishes.