4.4 from 87 votes
Green Chicken Enchiladas Recipe
Green Chicken Enchiladas are made with shredded rotisserie chicken mixed with fire-roasted hatch chiles, diced onion, and half of a creamy avocado-based green sauce. This mixture is rolled in large flour tortillas with Mexican blend cheese, covered in more avocado cream and cheese, then baked until bubbly and golden. The avocado sauce blends cream, chicken broth, avocado, cilantro, and lime for a rich and fresh topping.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
-6
Calories:
1709 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 -6
Amount Per Serving
Calories 1709
% 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.