Smoked Green Chile Chicken Enchiladas

Smoked Green Chile Chicken Enchiladas

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Smoked Green Chile Chicken Enchiladas

A Bold and Flavorful Comfort Dish

These Smoked Green Chile Chicken Enchiladas are packed with tender smoked chicken, roasted green chiles, and wrapped in warm tortillas, all smothered in a vibrant green chile sauce. This wholesome and protein-rich dish is perfect for a satisfying weeknight dinner while still being easy to prepare. Let's get started!

PREP TIME: 20 minutes
COOK TIME: 25 minutes
COURSE: Main Course
CUISINE: Mexican
SERVINGS: 4 servings

EQUIPMENT:

  • Large mixing bowl
  • Skillet
  • 9×13-inch baking dish
  • Medium saucepan
  • Whisk
  • Knife and cutting board
  • Aluminum foil

INGREDIENTS:

  • 2 cups smoked chicken breast, shredded
  • 1 cup roasted green chiles, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup plain Greek yogurt
  • 8 whole wheat tortillas
  • 1 tablespoon olive oil
  • 2 tablespoons whole wheat flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup green enchilada sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

INSTRUCTIONS

Step 1: Prepare the Filling

  1. In a large mixing bowl, combine the shredded smoked chicken, diced green chiles, red onion, Greek yogurt, cumin, garlic powder, and half of the shredded cheese.
  2. Mix well until evenly combined. Season with salt and pepper to taste.

Step 2: Make the Green Chile Sauce

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for about 1 minute until lightly golden.
  3. Gradually whisk in the chicken broth and cook until slightly thickened, about 3-4 minutes.
  4. Stir in the green enchilada sauce and simmer for 2-3 more minutes. Remove from heat.

Step 3: Assemble the Enchiladas

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of green chile sauce on the bottom of a 9×13-inch baking dish.
  3. Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the dish.
  4. Pour the remaining green chile sauce over the top, ensuring all tortillas are covered.
  5. Sprinkle the remaining Monterey Jack cheese evenly over the enchiladas.

Step 4: Bake and Serve

  1. Cover the baking dish with aluminum foil and bake for 15 minutes.
  2. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
  3. Remove from oven and let rest for 5 minutes before serving.
  4. Garnish with fresh cilantro and serve warm.

TIPS:

  • For extra smoky flavor, add a small amount of smoked paprika to the filling.
  • You can substitute corn tortillas for a gluten-free option.
  • Add black beans or spinach to boost the fiber and nutrient content.

KEYWORD: Smoked Green Chile Chicken Enchiladas, Mexican, Healthy Dinner

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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