Easy Skillet Sour Cream-Green Chile Chicken Enchiladas
Rating
5 out of 5 stars
(17)
Ingredients
- 2 cups shredded chicken (I use Rotisserie)
- 3/4 cup light sour cream
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup roasted hatch chile, diced small (*see notes)
- 1 [16-ounce] jar of salsa verde
- 8 tortillas (I use Siete Foods Cassava)
- 1 cup shredded Monterey jack cheese
- 1 avocado, cubed
- 1 lime, cut into wedges
- 1/4 small red onion, finely diced
- 2 tbsp cilantro leaves
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
Prepare the Filling:
Step 3
In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.
Step 4
Make the Enchiladas:
Step 5
Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.
Step 6
In a separate, small skillet over medium-low heat, heat 1/4 cup of the salsa verde. One by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla onto a plate and fill with about 2 tablespoons of the sour cream chicken filling. Gently roll, then lay seam side down in the prepared oven-safe skillet. Continue until all of the tortillas have been filled and rolled.
Step 7
Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
Step 8
Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
Step 9
Remove from oven and garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!
Step 10
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