These green chile chicken enchiladas are a great comfort food, packed with tender shredded chicken, flavorful green chiles, and a creamy white sauce. Wrapped in soft tortillas, layered with shredded cheese and baked until bubbly and golden. This is a perfect recipe for busy weeknights because it is easy to prepare ahead of time. Whether you’re preparing a cozy family dinner or a flavorful meal for guests, everyone will be coming back for seconds.
Recipe Ingredients
Green Chile Enchilada Sauce: The green sauce adds a burst of spicy flavor from the fresh heat of the green chiles. The sauce also keeps the dish from getting dry and helps all the flavors come together when cooking.
Cassava Flour Tortillas: The tortillas hold together the creamy chicken filling in a soft delicious shell. They offer a gluten free alternative that is still large, chewy and soft.
Shredded Chicken: The shredded chicken is the hearty, tender and savory foundation of the dish. The chicken soaks up all of the flavor of the creamy chile sauce. The chicken being shredded helps allow even distribution of flavor.
Green Chiles: Having the green chiles in both the filling and the sauce adds a balanced taste. Their natural sweetness compliments the savory and creamy elements well, adding a depth to the dish.
Cream Cheese: The cream cheese adds a velvety creaminess that enhances the texture and flavor of the dish. It also helps to thicken the filling ensuring a creamy, saucy filling after cooking.
Salt & Pepper: Salt brings out the natural flavors of the ingredients. The pepper adds a subtle warmth and spice.
Diced Onion: Though optional the diced onion adds a crunch and sharpness that cuts through the creamy elements.
Recipe Notes & Substitutions
Folding Tortillas
To prevent the tortillas from breaking while folding or rolling, I recommend heating them individually in the microwave for about 5 to 10 seconds on each side. This simple step makes the tortillas more pliable and easier to work with, ensuring they won’t crack or tear during the assembly process.
When it comes to assembling your enchiladas, you can choose to roll them, depending on the size of your casserole dish or the tortillas you’re using. However, I personally prefer to fold my enchiladas. Folding not only fits better in my casserole dish, but I also find it helps to keep the filling moist and delicious throughout baking.
Type of Tortillas
Cassava flour tortillas are naturally gluten free which is perfect for those who are allergic or sensitive to gluten. These are also generally free of dairy and nuts and heavy and hard to digest ingredients such as corn. Cassava is rich in vitamin C, B6, magnesium and potassium which all help support overall health.
The higher fiber content found in cassava flour compared to flour tortillas is helpful for digestive health. This will aid in regulating blood sugar levels to keep you feeling fuller longer.
Cassava flour tortillas are softer and more pliable than corn tortillas. This makes them easier to fold or roll without breaking. Compared to neutral flour tortillas cassava flour ones have mild slightly nutty flavor. This makes them perfect for savory and sweet dishes.
Type of Chicken
Shredded chicken is a good choice for protein in this dish. First shredded chicken helps the flavors of the dish, particularly the creamy sauce, meld together beautifully. When the chicken is shredded, it increases the surface area, allowing it to absorb the rich flavors of the sauce more effectively. This results in a more cohesive and flavorful filling that enhances every bite of the enchiladas.
Lastly, shredded chicken simplifies meal preparation significantly. It can be made ahead of time, making it a convenient option for weeknight meal prep. This allows you to assemble the enchiladas quickly and enjoy a delicious, homemade dinner with minimal effort.
Although the shredded chicken can be supplemented with any protein. Just make sure that it is cooked through and the meat pieces have been broken up. Options could be shredded turkey, ground beef or ground chicken.
Baking Tips & Storage
When baking enchiladas, it’s typically recommended to cover them with foil for the first 20 minutes of baking. This helps to keep the moisture in and allows the enchiladas to heat through without drying out.
After removing the foil, bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly. This final uncovered baking time allows the cheese to get a nice golden color.
These enchiladas can be frozen or refrigerated and stored cooked or uncooked. They can be left in the fridge for 3-5 days and frozen for 2-3 months. If baking the previously frozen dish, make sure to completely thaw out the enchiladas in the fridge before placing in the oven. This is to prevent cold spots in your final product.
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Ingredients
6 cassava flour tortillas
2 cups shredded chicken
- 16 oz green enchilada sauce
4 oz softened cream cheese (or dairy free)
3 cups shredded cheese (or dairy free)
1/4 cup diced onion
salt & pepper to taste ( I use 1/2 tsp salt & 1/4 tsp pepper)
Directions
In a large bowl mix together shredded chicken, green chiles, cream cheese, 2 cups shredded cheese, diced onion, salt and pepper.
Pour and spread out 1/3 of the enchilada sauce on the bottom of a 9x13 inch casserole dish.
One at a time microwave tortilla 5-10 seconds each side. Then place about 1/2 a cup of the filling inside, fold up the tortilla and place seam side down inside baking dish. Repeat for the 5 remaining tortillas.
Evenly pour and spread the remaining enchilada sauce over the tortillas.
Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
Cover with foil and bake at 350°F for 20 minutes, then uncover and put back in the oven for another 10-15 minutes uncovered.
Enjoy right away by garnishing with sour cream and cilantro or refrigerate or freeze for later. Enjoy!
Notes
- This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. It is not recommended for individuals with celiac.
- This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
- Nutritional information listed is an estimate.
Nutritional Information
serving size 1 enchilada, calories 512 kcal, total fats 33.97g, saturated fat 90.22g, trans fat 0.46g, cholesterol 0.04g, sodium 1.37g, total carbohydrates 23.33g, fiber 3.88g, sugars 13.99g, protein 33.94g, vitamin a 161.26mg, vitamin c 10.43mg, vitamin d 0g, calcium 0.49g, iron 1.95mg, magnesium 14.58mg, potassium 0.52g
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The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. I am not a healthcare professional, and the content provided should not be a substitute for professional medical advice, diagnosis, or treatment.
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