Green Chile Chicken Enchilada Bites

As a native New Mexican, I’ve been celebrating Cinco de Mayo with zest for as long as I can remember. One of my favorite parts about hosting a Cinco de Mayo bash is the opportunity to showcase the bold and vibrant flavors of my home state, particularly when it comes to green chili.

This year, I’ve combined two of my all-time favorite Cinco de Mayo ingredients—green chile and Mexican-style beer—to create a genuinely irresistible appetizer: Green Chile Chicken Enchilada Bites.

These bite-sized morsels pack a punch of flavor in every single bite. The rich, creamy green chile and beer sauce envelop tender shredded chicken, while the crispy tortilla or wonton wrapper provides a satisfying crunch.

Whether you’re hosting a fiesta or simply looking for a new way to enjoy the flavors of New Mexico, these Green Chile Chicken Enchilada Bites are sure to be a crowd-pleasing hit.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced into 1/4-inch cubes
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1/2 tablespoon salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 8 oz Mexican-style beer
• 1 cup diced green chiles
• 24 small flour tortillas or wonton wrappers
• 2 cups shredded cheddar or Monterey Jack cheese

Instructions of Green Chile Chicken Enchilada Bites

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or baking sheet with non-stick cooking spray.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, cumin, salt, and pepper. Sauté the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
4. Slowly pour in the beer, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened slightly.
5. Add the diced green chiles to the beer sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper, if desired.
6. Add the cooked chicken to the green chile sauce and stir to coat.
7. Using a round cookie cutter or the bottom of a small glass, cut the tortillas or wonton wrappers into small circles that will fit into the mini muffin tin or onto the baking sheet. Gently press the tortilla or wonton wrappers into the prepared muffin tin or onto the baking sheet.
8. Spoon a heaping teaspoon of the chicken and green chile mixture into each tortilla or wonton wrapper. Top with a sprinkle of shredded cheese.
9. Bake the enchilada bites for 10-12 minutes or until the cheese is melted and the tortillas or wonton wrappers are lightly golden.
10. Remove the bites from the oven and let them cool for a few minutes before serving. Garnish with additional diced green chiles, chopped cilantro, or a dollop of sour cream, if desired.

 

Expert Tips

1. Use Rotisserie Chicken: For a shortcut, use shredded rotisserie chicken instead of cooking the chicken from scratch.
2. Drain the green chiles well: This prevents excess moisture from making the casserole soggy.
3. Adjust Spice Level: Customize the heat level by using mild, medium, or hot green chiles, or add a diced jalapeño for an extra kick.
4. Experiment with Cheese: Try different cheese blends, such as a combination of cheddar and Monterey Jack, or even pepper jack for a spicier bite.
5. Use freshly shredded cheese: Freshly shredded cheese melts better and creates a creamier texture than pre-shredded cheese.
6. Bake in Muffin Tins: Using a mini muffin tin helps the bites hold their shape and creates a perfect bite-sized portion.
7. Cover with foil if browning too quickly: If the cheese starts to brown too fast, cover the casserole with foil halfway through baking to ensure even cooking.
8. Crisp the Tortillas: Charring the tortillas or wonton wrappers briefly over a gas burner or under the broiler adds a delicious toasted flavor.
9. Mix in Sour Cream: Stir in a few tablespoons of sour cream to the chicken and green chile mixture for extra creaminess.
10. Add Garnishes: Top the baked bites with diced tomatoes, sliced black olives, chopped cilantro, or a drizzle of enchilada sauce for a beautiful presentation.
11. Make Ahead: Prepare the chicken and green chile mixture in advance and assemble the bites just before baking for a quick and easy party appetizer.
12. Freeze for Later: Bake the bites, let them cool completely, and then freeze them in an airtight container. Reheat in the oven when ready to serve.
13. Serve with Dipping Sauces: Offer extra enchilada sauce, salsa, Guacamole, or sour cream for dipping, allowing guests to customize their bites.

10 Delicious Variations

Beef Enchilada Bites

Ingredients: 

• Ground beef or shredded beef
• Enchilada sauce
• Shredded cheese (cheddar or Monterey Jack)
• Tortillas or wontons wrappers

Instructions:

1. Replace the chicken with ground beef or shredded beef in the filling.
2. Add enchilada sauce to the beef mixture.
3. Assemble the bites with the beef-filling shredded cheese, and wrap them in tortillas or wonton wrappers.
4. Bake until golden brown and the cheese is melted.

Vegetarian Bites

Ingredients: 

• Sautéed mushrooms, black beans, or a combination of roasted vegetables
• Enchilada sauce
• Shredded cheese (cheddar or Monterey Jack)
• Tortillas or wontons wrappers

Instructions:

1. Swap the chicken for a plant-based protein, such as sautéed mushrooms, black beans, or a combination of roasted vegetables.
2. Add enchilada sauce to the vegetable mixture.
3. Assemble the bites with the vegetable filling and shredded cheese, and wrap them in tortillas or wonton wrappers.
4. Bake until golden brown and the cheese is melted.

Creamy Chicken Bites

Ingredients: 

• Shredded chicken
• Cream cheese or shredded Monterey Jack cheese
• Enchilada sauce
• Tortillas or wontons wrappers

Instructions:

Mix in a dollop of cream cheese or shredded Monterey Jack cheese to the chicken and green chile filling for an extra creamy bite. Add enchilada sauce to the chicken mixture. Assemble the bites with the creamy chicken filling and wrap them in tortillas or wonton wrappers. Bake until golden brown and the cheese is melted.

Spicy Bites

Ingredients: 

• Shredded chicken
• Diced jalapeños or cayenne pepper
• Enchilada sauce
• Tortillas or wontons wrappers

Instructions:

1. Add diced jalapeños or a sprinkle of cayenne pepper to the chicken and green chile filling for a fiery twist.
2. Add enchilada sauce to the spicy chicken mixture.
3. Assemble the bites with the spicy chicken filling and wrap them in tortillas or wonton wrappers.
4. Bake until golden brown.

Southwestern Bites

Ingredients: 

• Shredded chicken
• Corn kernels
• Black beans
• Chili powder
• Enchilada sauce
• Tortillas or wontons wrappers

Instructions:

1. Stir in corn kernels, black beans, and a teaspoon of chili powder to the chicken and green chile filling.
2. Add enchilada sauce to the Southwestern-inspired chicken mixture.
3. Assemble the bites with the Southwestern chicken filling and wrap them in tortillas or wonton wrappers.
4. Bake until golden brown.

Breakfast Bites

Ingredients: 

• Scrambled eggs
• Crumbled bacon or chorizo
• Enchilada sauce
• Tortillas or wontons wrappers

Instructions:

1. Use scrambled eggs instead of chicken in the filling.
2. Top the egg filling with crumbled bacon or chorizo.
3. Add enchilada sauce to the egg mixture.
4. Assemble the bites with the breakfast filling and wrap them in tortillas or wonton wrappers.
5. Bake until golden brown.

Baked Wonton Bites

Ingredients: 

• Shredded chicken
• Enchilada sauce
• Shredded cheese (cheddar or Monterey Jack)
• Wonton wrappers

Instructions:

1. Swap the tortillas for wonton wrappers to create a crispy, bite-sized shell.
2. Add the chicken and green chile filling to the wonton wrappers.
3. Top with shredded cheese.
4. Bake until the wontons are golden brown and the cheese is melted.

Enchilada Stack Bites

Ingredients: 

• Shredded chicken
• Enchilada sauce
• Shredded cheese (cheddar or Monterey Jack)
• Tortillas or wontons wrappers

Instructions:

Layer the tortillas or wonton wrappers with the chicken and green chile filling, cheese, and enchilada sauce to create a mini enchilada stack. Bake until the layers are heated through and the cheese is melted.

Loaded Bites

Ingredients: 

• Baked chicken bites
• Diced tomatoes
• Sliced black olives
• Chopped green onions
• Sour cream

Instructions:

Top the baked chicken bites with diced tomatoes, sliced black olives, chopped green onions, and a drizzle of sour cream.

Cheesy Bites

Ingredients: 

• Shredded chicken
• Enchilada sauce
• Shredded cheese (Monterey Jack or queso fresco)
• Tortillas or wontons wrappers

Instructions:

1. Sprinkle extra cheese, such as Monterey Jack or queso fresco, on top of the bites before baking for a gooey, melty topping.
2. Assemble the bites with the chicken filling, enchilada sauce, and extra cheese.
3. Bake until the cheese is melted and bubbly.

Nutritional Information 

• Calories per serving: 150 calories per bite

Macronutrient breakdown: 

• 12g protein
• 12g carbs
• 6g fat per bite

Micronutrients:

Good source of vitamin C, vitamin A, and calcium

Serving Suggestions 

Serve the bites as an appetizer or part of a larger Mexican-inspired meal.

• Pair the bites with Mexican rice, refried beans, or a fresh salad.
• Garnish with diced tomatoes, chopped cilantro, and a dollop of sour cream.

Leftovers

Store in an airtight container in the fridge for 3–4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the refrigerator and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.

This Green Chile Chicken Enchilada Casserole is a quick and easy dish that brings comfort to your table in just 30 minutes. Bursting with creamy, cheesy goodness and a hint of spice, it’s a family favorite that everyone will love.

FAQs 

Question: Can I make this ahead of time? 

Absolutely! This casserole can be assembled in advance and kept in the fridge for up to 2 days before baking. When ready to serve, bake as directed in the recipe.

Question: Can I use a different type of tortilla? 

While corn tortillas are traditional, you can use flour tortillas or even low-carb/keto-friendly tortillas if preferred. Adjust the baking time as needed if thicker tortillas are used.

Question: Can I make this spicier? 

Yes, you can increase the heat by adding more chopped green chiles, using a spicier enchilada sauce, or topping it with sliced jalapeños or hot sauce.

Question: Can I use rotisserie chicken? 

Absolutely! Using pre-cooked rotisserie chicken is a great time-saving shortcut for this recipe.

Question: What do I do if I can’t find green chiles?

No worries! If you can’t find green chiles, you can use:

• Roasted poblanos
• Jalapeños
• Canned diced tomatoes with green chiles (like Rotel)

Adjust the amount based on your spice preference.

Enjoy these flavorful Green Chile Chicken Enchilada Bites at your next Cinco de Mayo celebration or any time you’re craving a taste of New Mexico! And share your experience with us.