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
Step 1
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Step 2
Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
Step 3
In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
Step 4
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.
Step 5
Place into oven and bake until bubbly, about 35-40 minutes.
Step 6
Serve immediately, topped with dollops of sour cream.
Step 7
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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.
