Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.

I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.

For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.

I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!

Making Creamy Green Chili Chicken Enchiladas

I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.

I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.

shredded c

Serving

I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.

If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it's cheesy, creamy goodness.
Prep Time30 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, creamy enchiladas, enchiladas, green chili, poblano enchiladas, weeknight dinner
Servings: 20 Enchiladas

Ingredients

  • 8 oz Sour cream
  • 1 Lb Shredded chicken
  • 20 Corn tortillas
  • Vegetable cooking spray
  • 1 10oz Can condensed cream of chicken soup
  • 3.5 Cups Bag of Mexican shredded cheese perferably Kraft
  • 1 4oz Can of diced green chilies
  • 1 15 oz Can of Verde (green) enchilada sauce
  • 1 Cup Pico de gallo optional

Instructions

  • Preheat oven to 350. Lower the racks down so that the dish will be in the center.
  • In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
  • Spray a large baking dish (9×13) with cooking spray to prevent sticking.
  • In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
  • Separate 2 cups of shredded cheese. Set the rest aside.
  • On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
  • Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
  • Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
  • Bake for 30 minutes until bubbly and thoroughly cooked.
  • Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
creamy green chili chicken enchiladas

Storing & Reheating

You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.

These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.


I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!

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Parmesan Arugula Salad

Rocket salad is the showstopper in this simple parmesan arugula salad with homemade lemon vinaigrette.

Parmesan arugula salad

Today, I’m sharing one of my favorite salads. I know you’re probably like me and always looking for something delicious that is quick to whip up! Well, I’ve got a great one! This salad is very easy to make. You can make Parmesan Arugula Salad in under 10 minutes. Therefore, it is a perfect first course for weeknight dinners.

Arugula, also called rocket salad, is a leaf vegetable with a fresh peppery flavor. The Mediterranean uses it often in their dishes. I can see why. The leaf itself is almost herb-like. Small,, but packed with flavor.

If you’re dieting, it’s suitable for most all diets. The homemade lemon vinaigrette is made with natural ingredients. Simply combine raw lemon juice, extra virgin olive oil, salt and pepper. It is Whole30, Keto, Atkins and Weight Watcher friendly. Unfortunately, it’s not Paleo friendly because of the parmesan. Obviously, you can control how muc dressing you put on the salad. But I love it because it doesn’t have sugar, preservatives or MSG.

I love this salad because its a nice change from the standard lettuce salads. If you wanted to eat it as a lunch, I recommend adding a lean protein like chicken, shrimp or lean steak, like sirloin. Arugula alone is not very filling because it’s so light. Personally, I love it as a side or starter.

Parmesan Arugula Salad

Arugula, also known as rocket salad, is a peppery green, used often in Mediterranean dishes. This simple salad combines arugula with Parmesan topped with a homemade zesty lemon dressing.
Prep Time10 mins
Course: Salad
Keyword: arugula, easy meal, lemon dressing, salad, simple salad, weeknight dinner
Servings: 4 servings
Calories: 184kcal

Ingredients

  • 4 Cups Arugula
  • 1/4 Cup Parmesan Shaved
  • 1/8 Cup Extra Virgin Olive Oil
  • 1/8 Cup Lemon Juice
  • Salt & Pepper Pinch

Instructions

  • In a small bowl or salad dressing shaker, add lemon juice, olive oil, salt and pepper. Stir or shake well until combined.
  • Transfer arugula to salad bowl and add parmesan.
  • Pour preferred amount of lemon dressing and toss salad well until mixed through

That’s it! I hope you enjoy this as much as my family does! Cheers!

The post, Parmesan Arugula Salad first appeared on My Beautiful Mess

Looking for other easy weeknight recipes? Try Roasted Root Medley

Roasted Root Medley

Try this easy, sweet and savory roasted root medley, perfect for weeknight dinners

Roasted root medley

This is by far one of my favorite vegetable recipes. First, this roasted root medley is very easy to make. In fact it is so simple, you may wonder why I’m sharing it. That’s because it is one of my favorite side dishes ever!

It’s so easy you almost don’t need a recipe. It’s just chopped vegetables with olive oil. However, the pairing of sweet potato, carrots, and sweet onion make a sweet & salty combination.

In the past, I’ve also made this with sheet pan dinners. I know I’m not the only person who loves one pan dinners!

I discovered this recipe about five years ago during a cleanse diet. That’s the other great thing about this dish. It’s Keto, Paleo, Auto-Immune Paleo, Whole30, Atkins and Weight Watcher friendly. As a variation, you can add other root veggies like beets or parsnips.

Personally, I line the baking pan with parchment paper. It makes clean up a breeze. I also recommend turning the vegetables about half way through baking for perfect tenderness.

Carrots
Jump to Recipe
Roasted root medley

Roasted Root Medley

You’ll love this sweet and savory side dish. Easy to make for weeknight dinners. It’s Keto, Whole30, Paleo and Weight Watcher friendly. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: carrot, olive oil, onion, sweet potato
Servings: 4

Ingredients

  • 1/8 Cup Olive Oil Extra Virgin
  • 5 Large Carrots Peeled, Chopped
  • 2 Small Sweet Potatoes Peeled, Chopped
  • 1/2 Cup Sweet Onion Chopped
  • Salt & Pepper To taste

Instructions

  • Wash and peel potatoes and carrots. 
  • Chop vegetables and place in a mixing bowl
  • Add olive oil to the mixture and toss until vegetables are fully coated
  • Spoon vegetables onto a baking tray lined with parchment paper
  • Add salt and pepper to taste
  • Bake at 425° for 30 minutes or until tender. Turn vegetables over with a spatula about half way through cooking. 
Roasted root medley

Looking for other weeknight recipes? Try Perfect Spanish Rice

The post Roasted Root Medley first appeared on My Beautiful Mess.

Perfect Spanish Rice

Strait from my grandmother’s kitchen, try this delicious recipe for perfect Spanish rice.

Perfect spanish rice

When you’re Hispanic, like me, there is rarely a single meal that goes by without Spanish rice. It was a staple growing up. It’s flavorful, filling and savory. Lots of people are intimidated by making rice. Let me tell you, you don’t need a fancy rice cooker. There are two rules for making perfect Spanish rice. Your water to rice ratio needs to be correct and you don’t touch it! Don’t worry, I’ll explain that in just a minute. Today, I’m going to share my family’s recipe for perfect Spanish rice.

There are variations to Spanish rice. I’ve seen people add peas, even corn to it. I do neither. The recipe I make is my grandmothers and then my mothers. The smell of the rice frying immediately takes me back to childhood.

For extra flavorful rice, I suggest using chicken stock in lieu of water. Alternatively, you can also use water and bouillon. Comino (Cumin), is a very strong spice. Too much of it and it will make your dish bitter. Therefore, use it sparingly if you experiment with it in recipes.

The Secret to Perfect Rice

Here is the secret for perfect rice. First, white rice should always be cooked in a 1:2 ratio. One cup of white rice, 2 cups of water. Brown rice is 1:3 ratio. One cup of brown rice, 3 cups of water. Brown and wild rice require much longer cooking times. Too much water leaves rice mushy and waterlogged.

The other secret to perfect rice is to leave it alone while cooking. Therefore, this means no stirring. Stirring breaks up the starch and and makes it clumpy and just a big pile of mush. Once you put your ingredients in, just give it one stir around then cover and leave it!

Spanish Rice

Spanish Rice is a flavorful blend of cumin, cilantro and tomato. Learn how to make authentic, perfect Spanish rice.
Course: Side Dish
Cuisine: Mexican
Keyword: Cumin, Mexican, Rice
Servings: 6

Ingredients

  • 1 Cup Long Grain Rice
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Cups Chicken Stock
  • 1 Small Roma Tomato Chopped
  • 1/3 Cup Yellow Onion Chopped
  • 1/4 Cup Tomato Sauce
  • 2 Tbsp Cilantro Chopped
  • 1 Tsp Ground Cumin
  • 1 Tsp Garlic Powder
  • Salt
  • 1 Tsp Pepper

Instructions

  • Chop tomato, onion and cilantro.
  • Prepare rice in a medium deep skillet with a lid
  • Heat oil on medium heat. Add rice and stir gently.
  • Allow rice to brown, stirring only a few times. 
  • Once browned, slowly add your chicken stock at the side edge of the pan. Be careful, as it will produce hot steam. 
  • Add cumin, garlic powder, cilantro, tomato, tomato sauce, and onion. Give one stir around the pan.
  • Bring to a boil. Once boiling, lower the heat and cover with a lid until all the liquid is dissolved, about 15-20 mins. 
  • Once cooked, fluff with fork. Add salt if needed. Normally the chicken stock is salty enough. 

Perfect spanish rice

perfect spanish rice

Looking for other delicious recipes? Try Zuppa Toscana a delicious rustic Italian soup.

Zuppa Toscana

zuppa toscana soup

I love the fall. It’s a great excuse to make delicious soups and stews. Zuppa Toscana (translation Tuscan Soup) is one of my favorite Italian soups! It’s very easy to make and only requires a few ingredients. Above all, it’s inexpensive and is a quick weeknight dinner. It’s done in just 30 minutes! Zuppa Toscana is delectable soup has a chicken broth base and combines Italian sausage, potatoes and kale. Add red pepper flakes for added spice.

Serves 6 | Prep: 5 mins | Total Cook time: 30 min

Ingredients:

  • 1 lbs ground Italian sausage
  • 1 tsp red pepper flakes
  • 48 oz chicken stock
  • 2 White potatoes, diced
  • 3 cups Kale, shredded
  • ¼ cup whole milk

Instructions

  • On a medium heat, brown ground Italian sausage in a medium stockpot. If meat is dry, you may add a tablespoon of olive oil and continue frying.
  • Prepare potatoes by dicing into ¼” pieces.
  • Add potatoes to meat and lightly fry for a few minutes.
  • Add red pepper flakes and stir.
  • Deglaze the stockpot by adding chicken stock and scraping the bottom of the pan.
  • Bring soup to a boil.
  • Reduce heat to medium high and continue cooking for 15-20 mins.
  • Add shredded kale and continue cooking for an additional 5 mins.
  • Add milk to create a creamy broth, stir and serve.

Tips: White potatoes have a delicate skin that does not need to be peeled. I’ve found heavy cream separates from the broth and have found milk incorporates better. For an even lighter version, try using Turkey Italian Sausage. Some versions also add cooked bacon, but I have found it can be over powering. If chicken broth isn’t available, you may substitute with water and chicken bouillon. 

 

Looking for more recipes? Try White Chocolate Raspberry Muffins