Description
These Green Chile Chicken Enchiladas are a comforting dish filled with tender shredded chicken and a vibrant green chile sauce. Topped with gooey cheese and baked to perfection, they are a must-try for any comfort food lover!
Ingredients
Scale
- 1 store-bought rotisserie chicken (or boneless, skinless chicken breasts or thighs)
- Roasted Hatch green chiles (or canned diced green chiles)
- Corn tortillas (or flour tortillas)
- Monterey Jack cheese
- Oaxaca cheese (if available)
- Sharp cheddar cheese or Mexican blend cheese
- Green enchilada sauce
- 1 yellow onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1/2 cup green enchilada sauce (for filling)
- Ground cumin
- Dried oregano
- Salt
- Freshly ground black pepper
- Smoked paprika (optional)
- Vegetable oil (for frying tortillas, if using the quick fry method)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- If using a rotisserie chicken, shred all the meat and set aside. If cooking your own chicken, make sure it’s shredded.
- Finely dice your onion and mince your garlic.
- If using fresh green chiles, roast, peel, and chop them. If using canned, drain them (reserving a tiny bit of liquid if desired for the filling).
- Grate all your cheese and divide it: about two-thirds for the filling and topping, and one-third for the final sprinkle.
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken to the skillet. Stir in the chopped green chiles, ground cumin, dried oregano, salt, and black pepper. Mix well to combine everything.
- Pour in about 1/2 cup of the green enchilada sauce into the chicken mixture. Cook for a few minutes, allowing the liquid to be absorbed and the flavors to meld.
- Remove the skillet from the heat and stir in about two-thirds of the grated cheese into the chicken mixture.
- To soften the tortillas, heat a thin layer of vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla for 10-15 seconds per side, or alternatively, dip them into warm enchilada sauce.
- Pour about 1/2 cup of green enchilada sauce into the bottom of your prepared baking dish.
- Take one softened tortilla and place a generous spoonful of the chicken and cheese filling in a line down the center.
- Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Once all the enchiladas are rolled and in the dish, pour the remaining green enchilada sauce evenly over the top.
- Sprinkle the remaining one-third of the grated cheese over the sauced enchiladas.
- Cover the baking dish loosely with aluminum foil.
- Bake for 20 minutes with the foil on. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Carefully remove the enchiladas from the oven and let them rest for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: For the best flavor, use freshly roasted green chiles if possible. Ensure to soften the tortillas to prevent tearing when rolling. Customize the heat level of the dish by choosing mild or hot green chiles.