Green Chicken Enchiladas Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 -6
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Calories
1709 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chicken Enchiladas Recipe
Description
This recipe transforms shredded chicken, chiles, and onion by combining them with a creamy sauce made from whipping cream, chicken broth, ripe avocados, fresh cilantro, cumin, garlic salt, kosher salt, and lime juice, creating a smooth green sauce with a lightly tangy and herbal flavor. The chicken mixture is spooned onto flour tortillas along with shredded cheese, rolled up, and placed seam side down in a baking dish prepared with avocado cream. More avocado cream and shredded cheese top the assembled enchiladas before they bake in the oven. The result is an enchilada dish with a rich, creamy texture balanced by the mild heat of hatch chiles and freshness of cilantro. The green sauce used both inside and on top adds a distinctive avocado flavor integrating creaminess and acidity from lime. This dish is hearty and suitable for a satisfying dinner.
Ingredients
Enchiladas
- 4 cups chicken meat about 1 store-bought rotisserie chicken, cooked and skinned shredded
- 2 4- ounce fire roasted hatch chiles canned, diced
- ½ white onion diced, medium
- 2 ½ - 3 cups Mexican blend cheese or just Monterey Jack if you prefer, shredded
- 8-10 large flour tortillas 7 to 8 inches
- ¼ cup green onion for garnish, chopped
Green Sauce
- 2 cups whipping cream
- 1 cup chicken broth
- 2 avocado
- 1 cup cilantro stems and leaves, fresh
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt divided
- lime juice juice of one lime
Instructions
- Preheat oven to 350ºF.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9x12-inch baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about ⅓ cup chicken mixture along the bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat placing tortillas side by side until you've run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 1709 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 1709kcal | 85% |
| Carbohydrates | 73g | 24% |
| Protein | 87g | 174% |
| Fat | 120g | 185% |
| Saturated Fat | 62g | 310% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 38g | 190% |
| Cholesterol | 387mg | 129% |
| Sodium | 3292mg | 137% |
| Potassium | 1271mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 3308IU | 66% |
| Vitamin C | 14mg | 16% |
| Calcium | 1305mg | 131% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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