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.
Ingredients
- 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 9x13 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.
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