Green Chicken Enchiladas
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(130)
Ingredients
6 servings
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 (4-ounce) cans diced green chiles
- 4 cups coarsely shredded rotisserie chicken
- 2 cups salsa verde, divided
- ½ cup chopped fresh cilantro leaves
- 3 cups shredded Monterey Jack cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 8-inch flour tortillas, warmed
- ¼ cup sour cream
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Preparation
Chef’s notes
Soften the tortillas by warming them first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. Alternatively, fry the tortillas, in batches, in a little bit of oil until crispy but pliable.
Do not overstuff the tortillas to prevent them from ripping.
Pour the sauce on top to avoid soggy enchiladas.