Nut-Free Green Chili Enchiladas
Looking for a bold and creamy dinner option without the worry of nuts? Nut-Free Green Chili Enchiladas offer a crowd-pleasing twist on a classic favorite, blending shredded chicken, tangy cream cheese, and vibrant green chilies for a hearty, irresistible filling. Wrapped in warm corn tortillas, these enchiladas are smothered in green enchilada sauce and topped with melty cheddar cheese, creating the perfect combination of comfort and zing in every bite. With just 45 minutes from prep to table, this easy-to-make, family-friendly recipe is ideal for weeknight dinners or casual entertaining. Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for a restaurant-quality dish made effortlessly at home! Keywords: nut-free enchiladas, green chili recipes, chicken enchiladas, easy dinner ideas, gluten-free option.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 units garlic cloves, minced
- 4 ounces green chilies, canned, diced
- 3 cups cooked and shredded chicken
- 8 ounces cream cheese, softened
- 2 cups cheddar cheese, shredded
- 12 units corn tortillas
- 15 ounces green enchilada sauce
- 0.25 cup cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil and heat until shimmering.
Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned green chilies to the skillet and mix well with the onion and garlic.
In a large bowl, combine the cooked and shredded chicken with softened cream cheese and half of the shredded cheddar cheese.
Add the sautéed onion, garlic, and green chili mixture to the chicken mixture. Stir until thoroughly combined. Season with salt and black pepper.
Warm the corn tortillas in a microwave or on a skillet until pliable.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in a greased 9x13 inch baking dish.
Pour the green enchilada sauce evenly over the stuffed tortillas.
Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Garnish with chopped cilantro and serve hot with sour cream, if desired.
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 9693 mg | 421% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 41.9 g | ||
| Protein | 351.2 g | 702% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2548 mg | 196% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5037 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
