5 from 402 votes
Green Chicken Enchiladas
Green Chicken Enchiladas combine shredded rotisserie chicken with sautéed onion, garlic, oregano, cumin, and diced green chiles, layered inside warm flour tortillas. Topped with salsa verde and plenty of Monterey jack cheese, they bake until bubbly and cheesy. The dish balances tangy and mildly spicy flavors with a creamy cheese topping, perfect for a comforting meal or gathering.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
6
servings
Course:
Main Course
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.
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