Green Chile Chicken Enchiladas

There is something magical about piping hot green chile chicken enchiladas bubbling away on the stove after a long day. This recipe brings bold flavors together in one skillet using creamy beans juicy chicken and plenty of gooey cheese all wrapped up in the tang of green enchilada sauce. It became a staple for me after a trip to New Mexico where I fell in love with green chiles and have been making it on cool evenings ever since.

I tried this dish the first time when friends came over for game night and everyone went back for seconds. It is kid friendly and always disappears quickly whenever I make it.

Ingredients

• Chicken thighs: chopped for extra juiciness and flavor choose boneless and skinless for faster cooking
• Chili powder: brings gentle heat and depth look for vibrant color and a fresh earthy smell
• Cumin: adds that signature Tex Mex warmth freshly ground gives richer aroma
• Garlic powder: quick and consistent flavor use a trusted brand for best results
• Olive oil: for browning and extra richness pick a bottle with robust fruity notes
• Onion: diced for natural sweetness and foundation of flavor choose firm white or yellow onions
• Green enchilada sauce: key for tang and spice use hatch green chile sauce if you find it
• Cream of chicken soup: adds rich creaminess and a velvety sauce texture
• Cannellini beans: boost creaminess and fiber use canned low sodium and rinse before adding
• Corn tortillas: supply that classic masa flavor fresh tortillas have the best bite
• Mexican cheese blend: a melty finish look for a shredded blend with Monterey Jack cheddar and asadero

Instructions

Season the Chicken:

Toss chicken pieces thoroughly with chili powder cumin and garlic powder making sure every bit is coated well this builds a deep foundation of flavor right into the meat

Brown Chicken and Onion:

Heat a large skillet over medium high until very hot then swirl in olive oil Add chicken and diced onion cook around 6 minutes stirring often until the chicken is just cooked through and onions are soft and translucent the bottom of the pan will develop a fond that boosts taste

Simmer With Sauces and Beans:

Turn the heat down to medium stir in the green enchilada sauce cream of chicken soup and drained cannellini beans Let this mixture simmer gently until everything is combined and heated through blending into a luscious filling

Incorporate Tortillas:

Add your sliced corn tortillas into the skillet pressing gently so they soak up the sauce and begin to soften this step helps the tortillas meld with the other ingredients for that authentic enchilada experience

Melt the Cheese:

Scatter Mexican cheese blend generously over the surface Lower the heat to medium low and cover the skillet allowing cheese to slowly melt completely until bubbly and irresistible this final step ensures creamy pulls of cheese in every bite

I always look forward to the moment I scatter the cheese on top and watch it bubble and melt I use a blend heavy on Monterey Jack since it gets so wonderfully gooey. The way my family gathers in the kitchen after catching the scent of green chiles simmering will always be a favorite memory.

Storage Tips

This dish holds up beautifully in the fridge for up to three days. Let it cool completely then transfer to airtight containers. To reheat spoon a portion into a skillet add a splash of water and warm gently over low heat so the cheese remelts and everything gets creamy again.

Ingredient Substitutions

If you prefer you can swap cooked shredded chicken for the chopped thighs just fold it in at the sauce step to keep it tender. Any mild white beans work if cannellini are not available. For extra heat try swapping in pepper jack cheese or dicing some fresh jalapenos into the onion.

Serving Suggestions

Serve with fresh cilantro diced avocado or a dollop of sour cream for brightness. I love adding a crisp green salad or Mexican rice on the side to round out the meal and a squeeze of lime always wakes up the flavors.

Cultural and Historical Context

Green chile chicken enchiladas are a classic in New Mexican cuisine reflecting generations of families blending Native Mexican and Southwestern flavors. That pop of tangy green chile sauce nods to the region’s unique agricultural heritage and the deep love for the chile pepper.

Seasonal Adaptations

Switch in rotisserie chicken when it is too hot to cook Try using fresh roasted green chiles in late summer Substitute butternut squash for chicken during fall for a vegetarian version

Shred leftover enchiladas and stuff them into tortillas for quick burritos. Garnish with sliced radish or pickled onions for crunch. Add a pinch of smoked paprika if you want extra complexity.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken thighs provide tender texture and rich flavor in this dish.

→ Can I use another bean instead of Cannellini?

Yes, pinto or great northern beans make excellent alternatives for a similar creamy result.

→ Do I need to pre-cook the tortillas?

No, simply slice the tortillas and stir them in. They soak up the sauce and soften as the dish cooks.

→ What cheese works for the topping?

A shredded Mexican cheese blend melts beautifully, but Monterey Jack or cheddar are also delicious options.

→ How can I add extra spice?

Try adding diced jalapeños, extra chili powder, or a splash of hot sauce for more heat.