Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas made with nutritious ingredients, full flavored and a household favorite. Bubbling cheese with green chili and seasoned chicken in every bite.
Servings: 4
Equipment
- 9x11 baking dish or larger sized (9x13)
Ingredients
- 8-10 corn tortillas
- 2 tsp olive oil, separated
- ¼ white onion, diced
- 3-4 cups shredded rotisserie 1 lb chicken breast
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt less if desired
- ½ tsp chili powder
- 2 4 oz cans green chilis mild or hot
- 1 12-16 oz jar of salsa verde or green enchilada sauce
- 1 cup shredded pepper jack cheese divided in half
- ⅓ cup sour cream or cream cheese or greek yogurt
Instructions
- Set oven to 350º. Shred the chicken up and heat olive oil in a sauté pan on medium high heat. Add onions, sauté for about 3 minutes then add garlic, seasoning, cooked chicken, green chilis.
- Bring to a low simmer, add the sour cream. Add half of the cheese, save the other half for the top. Mix in. Move the chicken mixture to a bowl off to the side.
- Prepare the tortillas. Dampen two paper towels well, wrap them around the tortillas and microwave them for 45-60 seconds, this will help keep the tortillas from cracking without having to deep fry them.
- Make the enchiladas. Add the enchilada sauce or salsa verde to the same skillet the chicken mixture was in. bring it to a very low simmer
- Working quickly, dip the warmed tortillas into the warmed salsa in the skillet, add about 4 Tbsp of chicken mix to the tortilla. Roll it up and add to an oiled and sauced baking dish.
- Bake the enchiladas. Continue this step until the baking dish is filled. Pour the leftover salsa verde from the skillet over the enchiladas and add the rest of the cheese. Bake for about 25-30 minutes or until cheese has fully melted and is bubbling well. Add toppings of choice (jalapeño, cilantro etc.) and serve!
Notes
- Make sure you season accordingly. If you are making your own chicken breasts, add some extra seasoning to the breasts. Rotisserie has a lot more seasoning and salt on it's own.
- Choose the salsa verde or enchilada sauce you enjoy most!
- Be sure to heat the sauce up in the same skillet after prepping the tortillas for more malleable corn tortillas.
- Add more veggies if you want more fiber. Corn, diced zucchini’s or tomatoes would be great.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 3 Enchiladas | Calories: 604kcal | Carbohydrates: 26g | Protein: 59g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 207mg | Sodium: 1114mg | Potassium: 171mg | Fiber: 4g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 1mg