Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
Chicken Options
When a recipe calls for pre-cooked chicken (like this green enchilada recipe!), there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, it may not work well in just any recipe. Consider some of these ideas instead:
- Rotisserie Chicken: Many American grocery stores sell cooked rotisserie chickens that you can buy and shred. Many stores are also now offering the rotisserie chicken pre-shredded and packaged too!
- Frozen Cooked Chicken: Check out the freezer section of your grocery store for pre-cooked chicken strips and pieces.
- Bake Your Own Chicken: Lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
- Boil Your Own Chicken: Place chicken breasts into a large pot of boiling water or chicken broth. Boil for 15 minutes, until chicken is cooked through. Shred or chop.
- Quick Skillet Chicken: Heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into skillet. Season with salt and pepper. Cook 5 to 7 minutes per side.
Vegetable Add-On Ideas
You can add some extra veggies to your green chile chicken enchiladas to make this dish even more filling. Below are some ideas, feel free to mix and match to your liking:
- Corn
- Spinach
- Black beans
- Zucchini
- Sweet potatoes.
- Bell peppers
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