Green Chile Chicken Enchiladas or Enchiladas de Pollo en Salsa Verde, as they are known in Mexico, is one of my favorite Mexican dishes. These tasty treats are made with flour tortillas, shredded chicken, a green chili sauce, and a blend of Mexican cheese.
Table of contents
Ways to Make Enchiladas
Enchiladas can be made in more ways than you can shake a stick at. They can be made with corn or flour tortillas, with red or green sauce, and with pork, beef, chicken, fish, and seafood fillings. My personal favorite is the Green Chilli Chicken Enchilada wrapped in a flour tortilla.
How to Store Enchiladas
Let the enchiladas cool to room temperature before storing. Place in an airtight container and your enchiladas will keep up to 2 days in the refrigerator. You can freeze enchiladas for up to 3 months, and place them in an airtight container to prevent freezer burn.
History of the Enchilada
As early as the preclassical period (c.2000-250 BC), the Maya of the Yucatán Peninsula is known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg, and then covered them in a rich tomato sauce.
The Aztecs were the first to develop the first ‘true’ enchilada. As its Nahuatl name, chīllapīzzali (literally ‘chili-flute’), suggests, its most distinctive ingredient was the chili pepper. This was ground up to produce a spicy paste, into which tortillas were dipped, then filled with beans, squash, fish, game, or eggs.
The City of Cancún, Mexico
Cancún is a city in southeast Mexico on the northeast coast of the Yucatán Peninsula in the Mexican state of Quintana Roo. It is a significant tourist destination in Mexico and the seat of the municipality of Benito Juárez. Cancún lies next to the Caribbean Sea and is one of Mexico’s easternmost points.
A Brief History of Cancún
In the years after the Conquest, much of the Maya population died or left as a result of disease, warfare, piracy, and famines, leaving only small settlements on Isla Mujeres and Cozumel Island.
When the development of the area as a resort was started on January 23, 1970, Isla Cancún had only three residents, all caretakers of the coconut plantation of Don José de Jesús Lima Gutiérrez, who lived on Isla Mujeres. Some 117 people lived in nearby Puerto Juárez, a fishing village, and military base.
Tourism in Cancún
Cancún is best known for its beaches, numerous resorts, and nightlife. It’s composed of 2 distinct areas: the more traditional downtown area, El Centro, and Zona Hotelera, a long, beachfront strip of high-rise hotels, nightclubs, shops, and restaurants. Cancun is also a famed destination for students during universities’ spring break period.
Mexican Cuisine
Mexican Cuisines earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine).
– Featured Restaraunt –
Restaurante Mextreme
Boulevard Kukulcan km. 9.5,
Punta Cancun, Zona Hotelera,
77500 Cancún, Q.R., Mexico
The restaurant Mextreme is a lively restaurant/bar in a colorful setting offering traditional Mexican dishes & dining on a terrace.
How to Make This Green Chile Chicken Enchilada Recipe
For this recipe, we have included instructions for cooking chicken breast to shred. However, you can use leftover chicken or rosery chicken if you like.
Ingredients Needed to Make This Green Chile Chicken Enchilada Recipe
Equipment Needed
- 1 Skillet
- 1 Mixing Bowl
- 1 Baking Dish
Ingredients Needed
- 2 tbsp vegetable oil
- 2 chicken breasts cooked and shredded
- 2 tbsp unsalted butter
- 2 cups Mexican blend cheese shredded
- 4.5 oz green chilies
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- 19 oz green chile enchilada sauce
- 8 flour tortillas
How to Cook the Green Chile Chicken Enchilada Recipe
Time needed: 40 minutes
Cooking Directions for Green Chile Chicken Enchilada Recipe
- Preheat the Oven
Preheat the oven to 350°F.
- Heat the Skillet
On medium-high heat a large skillet with oil.
- Dry the Chicken
Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.
- Cook the Chicken
Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
- Flip the Chicken
Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
- Remove and Cool
Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.
- Shredd and Mix
Build the Enchiladas
In a small bowl, combine the shredded chicken, 1 cup of cheese, green chiles, salt, and pepper. - Heat the Sauce
In a small skillet, bring enchilada sauce to boil then remove from the heat.
- Dip the Tortillas
Dip each tortilla into the heated sauce for a few seconds to coat.
- Fill the Tortillas
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
- Roll the Tortillas
Roll the tortilla and place seam-side down in a baking dish.
- Cover in Sauce
Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
- Bake the Enchiladas
Bake the enchiladas for 20 minutes at 350°F.
- Remove and Serve
Remove from oven, let cool for 5 minutes before serving.
This Green Chile Chicken Enchilada makes a great meal when paired with Mexican Yellow Rice and Refried beans.
If you liked this dish please Rate This Recipe and leave a comment.
Green Chile Chicken Enchiladas Recipe
Please Rate this Recipe
Ingredients
- 2 tbsp vegetable oil
- 2 chicken breasts cooked and shredded
- 2 tbsp unsalted butter
- 2 cups Mexican blend cheese shredded
- 4.5 oz green chilies
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- 19 oz green chile enchilada sauce
- 8 flour tortillas
Instructions
- Preheat the oven to 350°F
Cook the Chicken
- On medium-high heat a large skillet with oil.2 tbsp vegetable oil
- Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.2 chicken breasts
- Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
- Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.2 tbsp unsalted butter
- Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.
Build the Enchiladas
- In a small bowl, combine the shredded chicken, 1 cup cheese, green chiles, salt, and pepper.2 cups Mexican blend cheese, 4.5 oz green chilies, 1 cup sour cream, 1 tsp salt, 1 tsp black pepper
- In a small skillet, bring enchilada sauce to boil then remove from the heat.19 oz green chile enchilada sauce
- Dip each tortilla into the heated sauce for a few seconds to coat.8 flour tortillas
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
- Roll the tortilla and place seam-side down in a baking dish.
- Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
- Bake the enchiladas for 20 minutes at 350°F.
- Remove from oven, let cool for 5 minutes before serving.
Notes
How to Save Leftovers
- Cool enchiladas to room temperature before storing.
- Place in an airtight container to store for up to 2 days in the refrigerator.
- Freeze enchiladas for up to 3 months.
Nutrition
Other Recipes That Go Well With Green Chile Chicken Enchiladas
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Restaurante Mextreme – By https://www.facebook.com/MextremeCancun
- By Microstar – File:Cancun Strand Luftbild (22143397586).jpg, por Dronepicr (CC-BY-2.0)File:Boulevard Kukulcan, Zona Hotelera, Cancún, Mexico – panoramio (34).jpg, por Panoramio upload bot (CC-BY-3.0)File:Gone to Lunch. – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Yamiluum1.JPG, por Feliks~commonswiki (CC-BY-SA-3.0-migrated)File:El Rey Zona Arqueologica, Cancun, Mexico RFDZ1265.jpg, por Xe3osc (CC-BY-SA-3.0)File:Cancun Luftbild (22143391876).jpg, por Dronepicr (CC-BY-2.0)File:Cancún, Playa Caracol – panoramio.jpg, por Panoramio upload bot (CC-BY-3.0)File:Ferry Port in Cancun.jpg, por Nv8200pa (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61626705
