One of my favorite meals to make and to eat is enchiladas. They are so delicious and are wonderful leftover, and pair with so many other tasty things (like salad, fresh fruit and chips & salsa!)
Today, I’ll share with you one of my favorite enchilada recipes. Let me first give a shout-out to my favorite meal blog ever, Mel’s Kitchen Cafe. Her recipes are generally easy to make and always delicious. In fact, I don’t think I’ve ever made a bad meal from her site.
This creamy green chile chicken enchilada recipe can be found here (< click me).
I can assemble and bake this in about an hour’s time, so it’s totally doable for an evening meal. Otherwise, if you’re a mama-on-the-run, you can make it up ahead and store in your fridge or freezer and just pop in the oven before eating. The make-ahead instructions are at the end of the recipe.
I am going to share some pictures of my process when making this recipe and some helpful hints. My enchiladas look a bit different than the ones she has pictured, but note that you can switch up certain ingredients and it still tastes delicious (black beans instead of pinto beans; Monterey Jack cheese instead of Mozzarella; etc).
Here we go!
Tips & Tricks #1 – Use a Rotisserie Chicken
This is so much quicker than cooking up chicken breasts from scratch! Of course, if you have shredded chicken on hand– feel free to use it. I rarely ever do, so buying a rotisserie chicken in the store and then coming home to shred is quick, easy and delicious.
One rotisserie chicken usually yields around 3 cups.
Tips & Tricks #2 – Ingredients
You can be flexible here– I chose mostly HyVee brands because that is where I went to the grocery store. I’ve also gotten ingredients that work from Trader Joe’s– they have a delicious Salsa Verde that works in place of the green chile enchilada sauce.
Tips & Tricks #3 – The Filling
This is what my filling looks like finished; nice, thick, creamy, and spreadable!
Tips & Tricks #4 – Onion Option
My husband despises onions, and will pick them out one-by-one of any meal I put them in– so my solution is to pulverize them! 🙂 I don’t really care for onions, either, but I like the flavor they add. So if a recipe calls for them, I always use my food processor. It makes them extremely thin and easy to hide without compromising flavor.
Tips & Tricks #5 – Ingredient-Ready
A lot of times, recipes call for adding multiple things at once while also stirring something over the stove for a limited amount of time. This always stresses me out, so before I get going, I pre-measure everything and have it ready to go, so all I have to do is add-and-stir at the appropriate time. That way, I don’t have to worry about my sauce getting too thick or over-cooked while I’m busy searching for my measuring cups and milk!
This is what my finished sauce looks like…
Tips & Tricks #6 – Filling the Tortillas
I buy the medium-sized flour tortillas, but you can switch this up, too if you’d like (buy the large ones for bigger enchiladas or even experiment with the corn flavor).
I don’t measure out my filling but I eye-ball it, and usually I can get pretty close. This seems to be a good amount, and you top with just a sprinkle of the shredded cheese before rolling them up.
Tips & Tricks #7 – Ready for the Oven!
With the medium-sized tortillas (which is what she calls for in the recipe, it makes a total of 8 in a 9×13 pan.
Top with the remaining sauce and shredded cheese… ready to be baked!!!
Tips & Tricks #8 – Dinner is Served
I usually pair my enchiladas with chips & salsa and fresh fruit, and maybe a salad. You don’t need much else, because these are quite filling!
And what is dinner without dessert? I’m not sure what I’m going to do in a couple months when I am no longer pregnant and don’t have an excuse for a nightly sweet treat… 🙂
Let me know if you end up making this recipe and how you like it!