Green Chili Enchiladas
Whether you are looking for a weeknight dinner recipe or something that can feed a crowd, these Green Chile Enchiladas are perfect! I’ll show you how to make enchiladas two ways: vegetarian green chil enchiladas and green chicken enchiladas.
Having grown up in California and Texas, Tex-Mex is a popular choice when it comes to party food. Whether it’s tacos or enchiladas, a food spread with either plus chips and salsa, fresh guacamole, Spanish rice, and black beans is always a hit!
I love cooking for a crowd and having people over on the weekends. Yet, as much as I want to entertain I need to ensure that I don’t blow my food budget for the month. This easy enchilada recipe is a real crowd pleaser and budget-friendly. In addition to telling you how to make enchiladas, I will share a few tips on saving money on party food.
Enchiladas are super easy and are great when you want to feed a lot of people. This green chili enchilada recipe makes 24 enchiladas and serves about 12 people. You can easily half, double, or even triple this recipe as needed. I recommend placing no more than 24 enchiladas in one pan though. If you add more, it can change the cooking time plus a larger pan will harder to store in the fridge. These can be made ahead, covered, and refrigerated. Just before you are ready to serve, reheat in the oven (covered) at 350˚ for 15-20 minutes or until the center is warmed through.
Green Chili Chicken Enchiladas
Tip: Cook several chicken breasts or thighs in the enchilada sauce on the stove top or in Instant Pot. It provides so much more flavor in this chicken enchiladas recipe. You can also make extra and store the later use in tacos, burrito bowls, etc.
Like everything else, I’m on a budget with this party. For food, I spend less than $50 and I’m feeding 12 people. so that makes it just over $4 per person. How’s that healthy food in a budget?
If you like these homemade enchiladas, you may also like these Tex-Mex recipes:
- Shrimp Stuffed Poblanos
- Fresh Guacamole
- Tomato Salsa
- Carne Asada Tacos
- Southwest Chicken Salad with Poblano Dressing
- Insta Pot Chicken Enchilada Casserole
How To Make Green Enchilada Sauce
The secret on how to make green enchilada sauce is roasting the jalapeno and poblano peppers. Roasting peppers on the grill or under the oven broiler give this enchilada sauce a smokey flavor that everyone will love. Poblano is a mild heat pepper with a TON of flavor. Jalapenos give you that heat/spice you want. If you want less heat, you can remove the seeds and inner membrane (that holds the seeds to the pepper wall).
To make the green enchilada sauce, you’ll roast the peppers until well blistered. Carefully remove them and place in a brown paper bag. This helps to loosen the skin and makes peeling much easier. Once cool to the touch, remove peppers from the bag, remove the outer skin, and puree. While the peppers are roasted you can cook the onions and garlic on the stove top. Once soften, add in the flour, vegetable broth, and pureed peppers. Cook for 20 minutes and then puree again. If the sauce is too thick, add additional broth or water.
Budget Side Dish
To keep on budget, I’m making black beans in the crockpot. It’s a budget-friendly side dish when making them in a crock pot from dried beans. A 2-pound bag of dried black beans serves 18 people and only costs under $3.
Crock Pot Black Beans
How to make beans in the crockpot? First, you’ll soak the beans overnight or do the quick method according to package directions. In the morning, rinse the beans and return to the crockpot. Cover the rinsed beans completely with water and add 1 cup of tomato salsa and 1/2 teaspoon of salt per 1 pound of dried beans. Cover and cook on low for 6-8 hours. That’s it!
These easy homemade enchiladas, black beans, chips and salsa, and guacamole are what’s on the menu for our next party. They are always a hit with guests. They are sure to popular with your group too. Enjoy!
Homemade Roasted Green Enchilada Sauce (about 5-6 cups)
Homemade Green Enchilada Sauce
Serving Size: 2 enchiladas
Amount Per Serving: Calories: 445 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 46mg Sodium: 890mg Carbohydrates: 49g Fiber: 7g Sugar: 5g Protein: 19g