| Course | Main Dish |
|---|---|
| Cuisines | Mexican |
| Cooking Methods | Baking, Sautéing |
| Diets | Egg Free, Nut Free, Soy Free |
| Main categories | Comfort, Everyday Food |
| Main Ingredient | Poultry, Vegetables |
| Recipe Author | Mayumi Tavalero |
Green Chicken Enchiladas
Serves: 10 servings
Serving Size: 1 enchilada
Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Recipe by:
https://damndelicious.net/2019/03/01/green-chicken-enchiladas/
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp knifes, Skillet, Spatula, Top StoveIngredients
- 1 tablespoon avocado oil
- 1 sweet onion medium diced
- 3 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 8 ounce canned diced green chiles
- 5 cup cooked chicken rotisserie, coarsely shredded
- 16 ounce salsa verde divided
- ¼ cup fresh cilantro chopped
- 3 cup Monterey Jack cheese shredded, divided
- ½ teaspoon Kosher salt to taste
- ⅛ teaspoon ground black pepper
- 10 8-inch flour tortillas warmed
- ¼ cup sour cream optional, for serving
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Heat 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.
- 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.
- 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.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 253kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 397mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg
Green Chicken Enchiladas
$65.00 cooking fee
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