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Green Chili Chicken Enchiladas Recipe

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3.9 from 9 reviews

These Green Chili Chicken Enchiladas feature a vibrant and tangy tomatillo and serrano pepper sauce blended with aromatic spices and creamy sour cream. Filled with tender cooked chicken and melted Monterey Jack cheese, these enchiladas are lightly pan-fried to warm the tortillas before being baked to perfection for a comforting Mexican-inspired meal.

Ingredients

Sauce Ingredients

  • 1 pound tomatillos, husks removed & washed
  • 2 serrano peppers, stem and seeds removed
  • 1 jalapeno pepper, stem and seeds removed
  • ½ medium white onion, cut into quarters
  • 3 cloves garlic, skins removed
  • ⅓ cup cilantro, plus more for garnish
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ¼ cup sour cream

Main Ingredients

  • 8 corn tortillas, 8-inch size
  • Spray olive oil
  • 2 cups cooked chicken
  • 2 cups Monterey Jack cheese, shredded
  • Avocado & red onion for garnish

Instructions

  1. Boil Tomatillos and Peppers: Bring a large pot of water to a boil. Add the tomatillos and peppers and cook for 10 minutes until the tomatillos change from bright green to dull green, then drain all but ½ cup of the water and let them cool slightly.
  2. Blend the Sauce: Transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, lime juice, salt, cumin, oregano, and sour cream. Add ¼ cup of reserved water and blend until smooth. Adjust consistency with more reserved water as needed.
  3. Preheat Oven: Preheat the oven to 350°F (175°C).
  4. Prepare Baking Dish: Spray a 9×13 inch baking dish with nonstick cooking spray and spread ½ cup of the green sauce on the bottom.
  5. Warm the Tortillas: Heat a skillet over medium heat. Spray a tortilla on both sides with olive oil spray and warm by frying about 5 seconds per side. Wrap in a towel to keep warm and repeat with all tortillas.
  6. Assemble Enchiladas: Spoon ¼ cup cooked chicken and some shredded cheese onto each tortilla, then roll it up tightly. Place the rolled tortillas seam side down in the prepared baking dish.
  7. Top with Sauce and Cheese: Pour remaining green sauce over the assembled enchiladas and sprinkle with the remaining shredded cheese.
  8. Bake: Bake in the preheated oven for 10-15 minutes until the cheese is melted and bubbly.
  9. Garnish and Serve: Garnish with thinly sliced red onion and avocado slices before serving.

Notes

  • Removing seeds from peppers reduces heat; keep seeds if you prefer spicier sauce.
  • Warming tortillas prevents cracking when rolling.
  • Adjust sauce thickness by adding more or less reserved water when blending.
  • Use cooked chicken leftovers or rotisserie chicken for convenience.
  • Monterey Jack cheese melts smoothly for creamy texture but other cheeses like cheddar can be used.

Find it online: https://marthatasty.com/green-chili-chicken-enchiladas-recipe/