Green Chile Chicken Enchiladas

These green chile chicken enchiladas are creamy, savory, cheesy and soooo good. I couldn’t wait to eat the leftovers the next day. These are pretty simple to put together too and you can make them as fast/easy or as from scratch as you want.

These can be made with a poached whole chicken (which I did because it is affordable and you get tons of homemade chicken stock in the process) or with a rotisserie chicken. You can also use jarred salsa verde (I did) or you can make it from scratch which would be amazing. You can use flour or corn tortillas, I used flour in this case although I typically use corn for enchiladas. Flour works well here though and I was in the mood for them.

We ate these with sour cream and hot sauce on the side. You could increase the spice level in these if you like by adding some chopped jalapeno to the chicken mixture. Make sure to bake until the cheese gets nice and browned and bubbly on top. Yum!!

Green Chile Chicken Enchiladas

Shredded chicken mixed with onion, garlic, Monterey jack cheese and salsa verde rolled in tortillas and topped with more salsa verde, cheese and cilantro.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Lunch, Main Course

Servings 6 servings

Ingredients

  

1x2x3x

• 1 tbsp oil
• 1 onion diced
• 3 garlic cloves minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 4oz cans diced green chiles
• 4 cups shredded chicken from 1 whole poached chicken or 1 rotisserie chicken
• 1 16oz jar salsa verde or homemade
• 1/2 cup fresh cilantro chopped
• 3 cups Monterey Jack shredded
• 8 8 inch flour tortillas
• salt and pepper to taste
• sour cream for serving

Instructions

 

• Preheat oven to 375 and spray a 9×13 pan with cooking spray. Heat oil in a skillet over medium heat and add the onion, garlic, cumin and oregano and cook, stirring occasionally for about 2-3 minutes. Add the green chiles, chicken and 1/3 salsa verde. Stir and remove from heat. Add in half of the cheese and stir well, then season with salt and pepper.
• Lay each tortilla on a plate or flat surface and fill with 3/4 cup of chicken mixture. Roll up and place seam side down in the pan. Finish all the tortillas then top with the rest of the salsa and the cheese. Bake for 35-40 minutes until browned and bubbling. Top with chopped cilantro and serve with sour cream.

Keyword Chicken, Lunch, Main Dish, Mexican

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