Green Chicken Enchiladas
Time: 1 hour 5 minutes
Yield: 6 servings
A Southwestern classic, Green Chicken Enchiladas are the perfect weeknight meal. The spicy, herby green salsa adds a tangy taste to tender chicken and creamy cheese. All these flavors are folded into a hearty, melty, and savory delight that takes far less time than you’d imagine.Serve Green Chicken Enchiladas alongside Spanish rice and beans to truly recreate the Mexican restaurant classic.
Ingredients
Directions
To begin, preheat the oven to 375 degrees F.
Grease a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet, over medium heat, heat the canola oil.
Add in the onion, stirring frequently until translucent, about 2-3 minutes.
Stir in the garlic, oregano, and cumin until fragrant, about 1 minute.
Remove the skillet from the heat and stir in the green chiles.
In a large bowl, combine the green chile mixture, 1/3 cup of the salsa verde, the chicken, and the cilantro. Stir in 1 1/2 cups of the Monterey Jack cheese.
Season with salt and pepper, to taste.
Lay the tortillas on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center.
Roll the tortilla and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and chicken mixture.
Top with the remaining salsa verde and the remaining 1 1/2 cups of Monterey Jack cheese.
Place into the oven and bake until melted and bubbly, about 35-40 minutes.
Top with dollops of sour cream and serve immediately.
