Description
These Green Chili Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish made with tender shredded chicken, green chilis, and a creamy blend of spices, all wrapped in warm corn tortillas and baked with melted pepper jack cheese and salsa verde. Perfect for a quick weeknight dinner, they offer a delightful balance of mild heat and creamy texture with fresh, savory notes.
Ingredients
Enchilada Filling
- 8-10 corn tortillas
- 2 tsp olive oil, separated
- ¼ white onion, diced
- 3-4 cups shredded rotisserie chicken breast (about 1 lb)
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt (adjust to taste)
- ½ tsp chili powder
- 2 (4 oz) cans green chilis (mild or hot)
- ⅓ cup sour cream (or cream cheese or Greek yogurt)
Sauce & Toppings
- 1 (12-16 oz) jar salsa verde (or green enchilada sauce)
- 1 cup shredded pepper jack cheese, divided
- Toppings of choice (jalapeños, cilantro, etc.)
Instructions
- Preheat and sauté: Preheat your oven to 350ºF (175ºC). Shred the rotisserie chicken breast and heat 1 tsp of olive oil in a sauté pan over medium-high heat. Add the diced onions and cook for about 3 minutes until translucent, then add the minced garlic, paprika, cumin, salt, chili powder, shredded chicken, and green chilis. Stir to combine.
- Simmer and mix sour cream: Reduce heat to low and bring the mixture to a gentle simmer. Stir in the sour cream and add half of the shredded pepper jack cheese. Mix well to incorporate the cheese, then transfer the chicken mixture to a bowl and set aside.
- Prepare tortillas: Dampen two paper towels and wrap them around the stack of corn tortillas. Microwave for 45-60 seconds to soften them and prevent cracking, avoiding the need to deep fry.
- Heat enchilada sauce: Pour the salsa verde or green enchilada sauce into the sauté pan and warm it over low heat until it comes to a very gentle simmer.
- Assemble enchiladas: Quickly dip each softened tortilla into the warm salsa verde, then spoon about 4 tablespoons of the chicken mixture onto the tortilla. Roll it up tightly and place it seam-side down in an oiled and sauce-coated baking dish. Repeat until the dish is filled.
- Bake: Pour any remaining salsa verde over the assembled enchiladas and sprinkle with the remaining shredded pepper jack cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is fully melted and bubbling.
- Serve: Remove from oven, garnish with desired toppings such as sliced jalapeños and fresh cilantro, and serve immediately for a deliciously comforting meal.
Notes
- Use mild or hot green chilis based on your heat preference.
- Sour cream can be substituted with cream cheese or Greek yogurt for a different texture.
- Microwaving tortillas softens them without added oil, making this recipe lighter.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Add fresh toppings like diced avocado, sour cream, or sliced olives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
