Green Chile Chicken Enchiladas

4.86 stars (7 reviews)

Green chile chicken enchiladas are made up of a delicious chicken and chile mixture wrapped in warm tortillas, and then smothered in a green chile sauce and bubbly cheddar jack cheese.

Course Mexican Inspired

Cuisine Mexican

Keyword chicken, chicken enchiladas, enchilada sauce, enchiladas, sour cream enchilada

Prep Time 20

Cook Time 20

Total Time 40

Servings Enchiladas

Calories 293kcal

Author Tamara J.

Equipment

365 by Whole Foods Market, Organic Monterey Jack Shredded Cheese, 8 Ounce
Herdez Salsa Verde16 oz Jar (3 Pack)
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13,Clear,9 x 13"
Wood Cutting Board Set - Bamboo Cutting Board with Juice Groove - Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables | Heavy Duty Serving Tray w/Handles (3)
WhiteRhino Glass Mixing Bowls with Lids Set of 3（4.5QT,2.7QT, 1.1QT), Large Kitchen Salad Bowls, Space-Saving Nesting Bowls, Round Glass Serving Bowls for Cooking,Baking,Prepping,Dishwasher Safe
DI ORO Designer Series Flexible 3 Piece Silicone Turner Spatula Set - 600°F Heat-Resistant Non-Stick Kitchen Utensils – Flippers for Cooking and Baking - Food Grade Silicone Design

Ingredients

2 Chicken breast cooked and shredded or diced
1 tablespoon Chicken bouillon powder
1/2 Yellow onion diced
1 4.5 ounce Can Green chiles mild
1 bottle Salsa verde mild
8 ounces Sour cream
7 Corn tortillas
7 Flour tortillas
16 ounces 1 bag Shredded cheese, Monterrey Jack or Mozzarella
1 cup Vegetable oil to fry tortillas, optional
1 tablespoon Seasoned salt or adobo seasoning
1/2 tablespoon Ground cumin
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 teaspoon Black pepper

Instructions

Preheat the oven to 375 degrees. Add the chicken to 2-3 cups water in a pot. Add the chicken bouillon cube and boil for about 20-30 minutes. Remove the chicken and place it in a bowl to cool down.
Once the chicken is cool to the touch, use hands and/or two forks to shred the chicken as thin as possible. Add all of the remaining seasoning to the chicken and mix it until combined.
Next add the onion, 1/4 bag of the Monterrey jack cheese, can of green chiles, mix until combined.
Heat oil in a skillet. Fry corn tortillas for 30 seconds (enough to make them pliable). Remove them from the oil and drain on a paper towel. Heat flour tortillas in the microwave for 320-30 seconds.
Heat and combine the bottle of mild salsa verde, and sour cream in a small sauce pan until it begins to lightly boil. Remove it from the heat and set it aside.
Spray a 9x13 baking dish with nonstick spray. Spread about 1/4 cup of the salsa verde and sour cream mixture into the bottom of the baking dish- just enough to form a thin layer.
Begin filing and rolling each tortilla with the chicken mixture. Spoon the chicken onto one side of the tortilla, and roll them up as tight as possible.
Place the enchiladas in the baking dish seam side down. Pour the remaining green chile sauce over the top of the enchiladas.
Cover with aluminum foil and bake for 20 minutes.
Remove the enchiladas from the oven, take off the foil and sprinkle with remaining Monterrey jack cheese.
Turn the oven on to broil, and put the enchiladas back into the oven to melt and brown the cheese (about 3 minutes). WATCH VERY CLOSELY BECAUSE THEY WILL EASILY BURN.

Notes

For a healthier version, warm corn tortillas in the microwave instead of frying.

Cilantro on top in photos is for garnishment only- and is optional.

Nutrition