Green Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Main Course
Green Chicken Enchiladas
Description
This recipe for Green Chicken Enchiladas uses sautéed onions and garlic seasoned with oregano and cumin to build a flavorful base. Diced green chiles add mild heat and a fresh bite. The filling combines these aromatics with rotisserie chicken, fresh cilantro, part of the salsa verde, and shredded Monterey jack cheese to create a savory, creamy mixture. Wrapping this filling into soft flour tortillas and topping with more salsa verde and cheese before baking allows the flavors to meld and the cheese to melt into a golden topping.
The baking step at 375°F produces bubbly sauce and melted cheese, giving an inviting texture contrast between the soft interior of the enchiladas and the melted cheesy top. The dish has a moderately tangy and herbaceous flavor, with cumin and oregano emphasizing its southwestern character.
Served right out of the oven with dollops of sour cream, these enchiladas are satisfying and serve well for dinner or casual gatherings. The salsa verde provides moisture and brightness, while the cheese adds richness. The use of cooked rotisserie chicken simplifies preparation and adds tenderness.
Ingredients
- 1 tablespoon canola oil
- 1 onion diced, medium sweet
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- ½ teaspoon cumin ground
- 2 (4-ounce) cans diced green chiles
- 4 cups rotisserie chicken coarsely shredded
- 2 cups salsa verde divided
- ½ cup cilantro fresh, chopped leaves
- 3 cups Monterey jack cheese divided, shredded
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 flour tortillas warmed, 8-inch
- ¼ cup sour cream
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Heat canola 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.
User Reviews
Overall Rating
5
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