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Creamy Green Chile Enchiladas Recipe

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3.8 from 3 reviews

Creamy Green Chile Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, black beans, and a rich green chile yogurt sauce, all wrapped in soft flour tortillas and baked to perfection. Topped with melty cheese, crumbled cotija, fresh cilantro, and creamy avocado slices, this recipe serves 12 and makes a perfect family-friendly meal.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Green Chile Sauce and Yogurt Mixture

  • 3 cups homemade green chile sauce
  • 1 cup Greek yogurt (2%)

Enchilada Filling

  • 4 cups shredded chicken
  • 3 cups grated cheese, a mix of cheddar and Monterey Jack (reserve 1 cup for topping)
  • 1 15.5 oz can black beans, drained and rinsed

Other Ingredients

  • 12 soft taco size flour tortillas
  • Olive oil spray
  • Crumbled cotija cheese for topping
  • Avocados, sliced for garnish
  • Fresh cilantro, chopped for garnish

Instructions

  1. Make the green chile sauce: Prepare your homemade green chile sauce according to your favorite recipe or use a pre-made version. Let it cool before mixing.
  2. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the enchiladas.
  3. Prepare green chile yogurt sauce: Whisk together the cooled green chile enchilada sauce with the Greek yogurt until smooth and well combined.
  4. Mix the filling: In a large bowl, combine the shredded chicken, 2 cups of the grated cheese, the drained black beans, and 1 cup of the green chile yogurt mixture. Stir thoroughly until evenly mixed.
  5. Prepare the baking dish: Lightly spray your baking dish with olive oil spray to prevent sticking.
  6. Layer enchilada sauce: Pour a small amount of the green chile yogurt sauce on the bottom of the baking dish and spread evenly.
  7. Assemble the enchiladas: Spoon a generous amount of the chicken mixture onto each flour tortilla and roll it up tightly. Place each rolled tortilla seam-side down into the prepared baking dish.
  8. Add remaining sauce: Pour the remaining green chile yogurt sauce evenly over the top of the rolled enchiladas.
  9. Bake covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
  10. Add cheese and bake uncovered: Remove the foil, sprinkle the remaining 1 cup of grated cheese evenly over the enchiladas, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
  11. Garnish and serve: Remove from oven and top with crumbled cotija cheese, chopped cilantro, and sliced avocados before serving. Enjoy your creamy green chile enchiladas warm.

Notes

  • For a spicier dish, add diced jalapeños or use hotter green chiles in the sauce.
  • Use corn tortillas instead of flour for a gluten-free variation; soften them before rolling.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Substitute Greek yogurt with sour cream if preferred for a slightly different tang.
  • Make sure the green chile sauce is cooled before mixing with yogurt to prevent curdling.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://dishiary.com/creamy-green-chile-enchiladas-recipe/