Mexican Green Chile, Chicken And Cheese Enchiladas

Ingredients

For the Enchilada Filling & Sauce:

• 3 cups cooked chicken breast or thigh, shredded (rotisserie chicken works great)
• 1 tbsp olive oil or neutral oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (7 oz) diced green chiles (Hatch or Anaheim preferred)
• 2 cups green salsa (Salsa Verde) or enchilada sauce
• 1/2 cup sour cream or Mexican crema
• 1 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp dried oregano (Mexican oregano preferred)
• Salt & black pepper to taste

Assembly:

• 8 to 10 corn tortillas (or flour tortillas, if preferred)
• 2.5 cups Monterey Jack cheese (or a mixture of Oaxaca, Asadero, and Cheddar), shredded
• 1/4 cup fresh cilantro, finely chopped

Optional Garnish:

• 1/2 cup crumbled Cotija cheese or Queso Fresco
• 1 fresh avocado, sliced or diced
• 1 lime, sliced into wedges
• 1/2 cup sour cream or Mexican crema

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or brush with olive oil. Spread 1/2 cup of salsa verde across the bottom of the dish to keep the enchiladas from sticking.
2. In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic, ground cumin, dried oregano, and onion powder, stirring constantly for 1 minute until fragrant. Stir in the shredded chicken, diced green chiles, and 1/4 cup of sour cream. Season with salt and pepper to taste, then remove from heat.
3. Corn tortillas tear easily when rolled cold. Heat tortillas individually on a hot skillet for 10-15 seconds per side, or wrap the whole stack in damp paper towels and microwave on high for 45-60 seconds until warm and pliable.
4. Lay a warm tortilla flat. Scoop about 1/3 cup of the green chile chicken mixture down the center, followed by a generous sprinkle of shredded cheese (about 2 tablespoons per enchilada). Roll tightly and place seam-side down in the prepared baking dish. Repeat for all tortillas.
5. Pour the remaining salsa verde evenly over the rolled enchiladas, ensuring all tortilla edges are covered so they don’t dry out. Top generously with the remaining shredded cheese. Bake uncovered for 20-25 minutes until the cheese is completely melted, golden, and bubbling at the edges.
6. Remove from the oven and let rest for 5 minutes. Top with fresh cilantro, sliced avocado, crumbled Cotija cheese, and a squeeze of fresh lime juice. Serve warm.

Nutrition

Calories: 520 kcal · Protein: 38 g · Fat: 26 g · Carbohydrates: 34 g – Dietary · Saturated Fat: 13 g – Trans · Fiber: 5 g – · Sugar: 4 g · Sodium: 980 mg