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:
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:
CornSpinachBlack beansZucchiniSweet potatoes. Bell peppers
Can I Use Corn Tortillas Instead?
Yes! You can use corn tortillas in place of the flour tortillas for this green enchilada recipe. Be sure to warm your corn tortillas to make them easier to work with and to prevent tearing. Because corn tortillas are smaller, you’ll need 12 to 15 for this recipe. If you’re feeling really ambitious, you can try making your corn tortillas from scratch.
Are Green Chiles Spicy?
Our green chile chicken enchiladas pack a bit of heat thanks to the green chiles, salsa verde (made with green chiles), and chili powder. Green chiles are considered to be moderately hot – spicier than green bell peppers, but not as spicy as jalapeños. That said, the sour cream, cream cheese, and Monterey Jack cool down the peppers a bit. You can also opt for mild canned green chiles and omit the chili powder when in doubt.
Serving Suggestions:
Our green enchilada recipe stands out on its own, but if you’re looking for some add-ons, here’s what we suggest you serve with yours:
Rice: Cilantro-lime rice pilaf or authentic Mexican riceSauces: Guacamole and salsa Salad: Tomato avocado or Mexican street corn salad Beans: Restaurant-style Mexican black beans
Storage and Reheating Instructions:
If you have any leftover green chile chicken enchiladas, you can store them in the fridge covered with plastic wrap or aluminum foil. They will keep for 3-4 days. You can reheat single servings in the microwave at 30 second increments until heated through. You can also reheat a tray of green chicken enchiladas in the oven at 350 degrees F until warm. Add a bit of extra cheese on top as it reheats to keep the dish fresh. If you like this recipe, you may be interested in these other delicious Mexican-inspired recipes:
Homemade Beef EnchiladasKiller Crockpot CarnitasMole Verde Chicken EnchiladasEasy Slow Cooker Chili-Lime Mexican Shredded Beef
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