Green Chile And Chicken Enchiladas
Creamy, cheesy chicken enchiladas packed with green chilies and olives, perfect for a flavorful, comforting Mexican-inspired meal that pleases family and friends alike.
Ingredients
- 1 cooked and deboned chicken ⓘ
- 1 diced yellow onion
- 3 to 4 cloves chopped garlic ⓘ
- 1 can black olives ⓘ
- 1 small can diced green chilies ⓘ
- Grated Cheddar cheese to taste ⓘ
- Grated Monterey Jack cheese to taste
- 1 large can La Victoria green enchilada sauce ⓘ
- 1 package corn tortillas ⓘ
- 1 tablespoon oil ⓘ
Instructions
- Cut cooked and deboned chicken into small bite-sized pieces.
- In a skillet, lightly brown the diced onion and chopped garlic in oil.
- Add 1/4 to 1/2 can of enchilada sauce to the skillet and stir.
- Add the chicken pieces, black olives, and diced green chilies to the skillet.
- Let the mixture simmer for a few minutes.
- In a greased 13 x 9-inch baking dish, layer dipped tortillas, meat mixture, and cheese.
- Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.
- Pour remaining green enchilada sauce over the assembled layers.
- Cover and bake in a 350°F oven for 1 hour.
- Remove from oven, serve hot, and enjoy!
Tips & Substitutions
For added flavor, consider using rotisserie chicken for convenience. If you prefer a little heat, add diced jalapeños to the mixture or opt for spicy green enchilada sauce. You can also substitute black olives with sliced green olives or omit them entirely. If corn tortillas are hard to find, flour tortillas work as a great alternative in this recipe.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. A dollop of sour cream and a sprinkle of fresh cilantro on top can enhance the flavors. This dish pairs beautifully with Spicy Mexican Black Bean Soup for a hearty dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes, or warm the entire dish in a preheated oven at 350°F for about 20 minutes, until heated through. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chile And Chicken Enchiladas contains roughly 876 calories, with 27g protein, 23g carbohydrates, and 76g fat. It is an excellent source of protein (54% of the Daily Value) and calcium (47% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 911mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! Ground turkey or beef can be used instead of chicken for a different flavor profile. For a vegetarian option, substitute the chicken with sautéed mushrooms or zucchini, and add more beans for protein.
How can I make this dish spicier?
To spice things up, use hot green chiles instead of mild ones, or add some diced jalapeños to the filling. You can also sprinkle some cayenne pepper or chili powder in the sauce for an extra kick.
Can I prepare this dish ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover the baking dish with plastic wrap and store it in the refrigerator. When you’re ready to bake, remove the wrap and add an extra few minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).