Claire Thompson
Green Chile Chicken Tortillas Enchiladas are a delicious, healthy, and easy-to-make meal that can be prepared ahead of time and frozen for later. This recipe is perfect for feeding a crowd and can be made low-carb by using low-carb tortillas and choosing lower-carb ingredients. The enchiladas can be frozen in portion-friendly containers and baked straight from frozen, making them a convenient option for busy weeknights or when feeding a large group. This recipe is a great option for those seeking a tasty, cheesy, and satisfying Mexican dish that can be made ahead of time and enjoyed at a later date.
| Characteristics | Values |
|---|---|
| Chicken | Shredded, rotisserie, canned, leftover grilled, or leftover kalua pork |
| Tortillas | Corn, flour, low-carb, sweet potato, chickpea, spinach, whole wheat, or gluten-free |
| Cheese | Cheddar, Colby-jack, mozzarella, Mexican blend, marble colby jack, pepper jack, or Monterey Jack |
| Green Chiles | Mild, canned |
| Sour Cream | Full-fat |
| Green Enchilada Sauce | Hatch is a good brand |
| Cream Cheese | Full-fat or reduced-fat |
| Other Ingredients | Black olives, chopped tomatoes, hot sauce, cilantro, lime, black beans, cilantro lime rice, or Mexican rice |
| Baking Instructions | Bake at 350 degrees F for 25-35 minutes, or until cheese is melted and bubbly, and edges are golden brown |
| Freezing Instructions | Allow to cool, wrap in plastic freezer wrap, place in a freezer bag, and freeze. To reheat, thaw overnight in the fridge and bake for a few minutes longer than usual |
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What You'll Learn
- Filling: chicken, cream cheese, garlic, spices, lime juice, and green chiles
- Tortillas: corn, flour, low-carb, or gluten-free
- Assembly: fill tortillas, roll, and place seam-side down in a baking dish
- Toppings: cheese, cilantro, lime, sour cream, black olives, tomatoes, or hot sauce
- Freezing: cool, wrap, and freeze; reheat by baking, not microwaving
Filling: chicken, cream cheese, garlic, spices, lime juice, and green chiles
To make the filling for green chile chicken enchiladas, you'll need chicken, cream cheese, garlic, spices, lime juice, and green chiles. You can use canned or rotisserie chicken, shredding it with a fork, or you can cook and shred chicken breasts. For a shortcut, use store-bought shredded chicken.
In a medium-sized bowl, combine the shredded chicken with the remaining filling ingredients. Start by beating the cream cheese with a hand mixer until light and fluffy. Then, stir in the garlic, spices, lime juice, and green chiles until well combined. You can add some chopped tomatoes, green onions, cilantro, and a squeeze of lime juice to the mixture, if desired.
The spices you use are up to your preference. For a kick of heat, include chili powder and cumin. You can also add black pepper, kosher salt, and hot sauce. If you prefer a milder flavor, omit the chili powder and cumin, or use mild canned green chiles. For an extra cheesy filling, you can add some shredded cheese to the mixture.
Once you've combined all the filling ingredients, you're ready to assemble your enchiladas. Spread a layer of enchilada sauce on the bottom of a baking dish. Spoon about 1/3 cup of the filling onto each tortilla, roll them up, and place them seam-side down in the dish. Top with more enchilada sauce and shredded cheese before baking.
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Tortillas: corn, flour, low-carb, or gluten-free
When it comes to freezing green chile chicken tortilla enchiladas, you have a few options for the tortillas themselves: corn, flour, low-carb, or gluten-free. Each type of tortilla has its own unique characteristics and benefits.
Corn tortillas are a traditional choice for Mexican cuisine and are commonly used for tacos. They are made from whole grains, giving them a nutritional advantage with fewer calories, sodium, and carbs, but more fiber than flour tortillas. Corn tortillas are also gluten-free, making them a good option for those with gluten intolerance or celiac disease. However, they tend to break apart more easily, especially when larger sizes are used, and some people may not prefer their texture, especially when store-bought as they can be dry. To address this, you can grill them over an open flame to add a subtle smoky flavor profile.
Flour tortillas, on the other hand, offer more iron and calcium than corn tortillas. They are known for their fluffiness and ability to hold up well under lots of toppings. This durability is due to the gluten in the dough, which also gives them their soft texture. Flour tortillas are typically larger in size and come in 8-, 10-, or larger options. However, larger flour tortillas also tend to have more sodium. If you prefer the taste of flour tortillas but want a healthier option, consider choosing whole wheat varieties, which offer more fiber.
If you're watching your carb intake, low-carb tortillas are a suitable choice. They can significantly reduce the carb count of your enchiladas without compromising on taste. Some brands offer grain-free or cauliflower-based tortillas that are lower in carbs. However, it's important to manage your expectations as the texture and flavor profile may differ from standard tortillas.
Lastly, gluten-free tortillas are an option for those with gluten intolerance or celiac disease. Several brands offer gluten-free tortillas, but it's important to investigate each brand as some may use shared equipment with wheat and gluten. Corn tortillas are naturally gluten-free, so they are a safe choice for gluten-free diets.
When making green chile chicken tortilla enchiladas, you can choose the type of tortilla that best suits your dietary preferences, health considerations, and taste. Each variety will impact the final dish's nutritional profile, texture, and overall eating experience.
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Assembly: fill tortillas, roll, and place seam-side down in a baking dish
To assemble the enchiladas, start by warming the tortillas. If using corn tortillas, dip them in warm green enchilada sauce before filling and rolling to prevent tearing. For flour tortillas, warming them in a microwave or on a pan in an oven should be enough. Keep them wrapped in a thick kitchen towel or a tortilla warmer until you're ready to fill them.
Next, fill each tortilla with about 1/4 cup of filling in the centre. You can also add 1 tablespoon of cheese inside the tortilla, if desired. Roll the tortillas and place them seam-side down in a baking dish, fitting about 12-15 enchiladas per dish. Continue until you've filled your desired number of tortillas and filled your baking dishes.
Pour any remaining filling over the top of the enchiladas in the baking dish. Top with shredded cheese, covering evenly.
If you're preparing the dish to freeze, allow the enchiladas to cool completely before wrapping and placing in the freezer. To prevent the enchiladas from getting mushy, wrap individual servings in plastic freezer wrap, then place in a freezer bag.
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Toppings: cheese, cilantro, lime, sour cream, black olives, tomatoes, or hot sauce
When it comes to toppings for your green chile chicken tortillas enchiladas, there are plenty of options to choose from. Here are some ideas to get you started:
Cheese
Shredded cheese is a popular choice for enchiladas, and you can use a variety of cheeses such as cheddar, Colby-Jack, mozzarella, or a blend. If you're looking for a healthier option, you can use reduced-fat or low-fat cheese.
Cilantro
Fresh cilantro can add a burst of flavour and colour to your enchiladas. You can chop it and sprinkle it on top, or mix it with lime and sour cream to make a cilantro lime crema.
Lime
A squeeze of lime can enhance the flavour of your enchiladas. You can add it directly to the chicken mixture or use it as a topping. Lime can also be combined with cilantro and sour cream to create a refreshing garnish.
Sour Cream
Full-fat sour cream is a classic topping for enchiladas and can be used in a variety of ways. It can be mixed with cilantro and lime to make a crema, or used as a base for other toppings. Sour cream adds a creamy texture and a tangy flavour to your dish.
Black Olives
Chopped black olives can add a briny, savoury note to your enchiladas. They provide a nice contrast in texture and flavour to the other ingredients.
Tomatoes
Chopped tomatoes bring freshness and a burst of sweetness to your dish. They can be used as a topping or mixed with other ingredients to create a salsa.
Hot Sauce
A dash of hot sauce can take your enchiladas to the next level. It adds spice and flavour, and you can choose your favourite brand or make your own.
Feel free to get creative and experiment with different combinations of these toppings to find your perfect flavour profile!
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Freezing: cool, wrap, and freeze; reheat by baking, not microwaving
Green Chile Chicken Tortillas Enchiladas are a great dish to make in large batches and freeze for later. They are perfect for feeding a crowd and can be conveniently frozen for a later dinner. Here is a detailed guide on how to freeze, store, and reheat them:
Cool, Wrap, and Freeze:
Firstly, allow the enchiladas to cool completely before wrapping and placing them in the freezer. It is important to let them cool to room temperature to prevent ice crystals from forming, which can cause the tortillas to become mushy when reheating. Once cooled, wrap each enchilada individually in plastic freezer wrap, ensuring it is airtight. Then, place the wrapped enchiladas into a freezer bag or an suitable airtight container. Label the package with the date and contents before placing it in the freezer.
Storing and Shelf Life:
Green Chile Chicken Tortillas Enchiladas can be stored in the freezer for up to two months. It is recommended to use airtight containers or freezer bags specifically designed for freezer storage. This will ensure that the enchiladas retain their freshness and flavour.
Reheating:
When you are ready to enjoy your frozen enchiladas, it is best to reheat them in an oven rather than a microwave. Preheat your oven to a suitable temperature, typically around 350 degrees Fahrenheit. Remove the enchiladas from their packaging and place them in an oven-safe dish. If baking from frozen, consider adding a few extra minutes to the baking time. Cover the dish with foil and bake until heated through. If you have thawed the enchiladas overnight in the refrigerator, reduce the baking time slightly.
It is worth noting that you can also assemble the enchiladas without baking them and freeze them uncooked. When ready to eat, you can bake them straight from frozen, adding a few extra minutes to the baking time.
Now you can enjoy delicious Green Chile Chicken Tortillas Enchiladas anytime you want, straight from your freezer!
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Frequently asked questions
To make green chile chicken tortilla enchiladas, you will need shredded chicken, corn or flour tortillas, cream cheese, green chiles, and green enchilada sauce. You can also add in garlic, cumin, and pepper to taste. Roll the mixture into the tortillas and place them in a baking dish, cover with sauce and cheese, and bake for 30-35 minutes.
Allow the enchiladas to cool completely before freezing. Wrap individual enchiladas in plastic freezer wrap and place them in a freezer bag. They can be stored in the freezer for up to two months.
Reheat in the oven rather than the microwave to maintain the shape and consistency of the tortillas. You can reheat from frozen, but it is best to thaw overnight in the refrigerator first.
Yes, you can use low-carb tortillas or gluten-free tortillas. You can also substitute the cream cheese for sour cream or Greek yogurt, and use different types of cheese, such as Colby-jack or cheddar.
