Description
These Green Chile Chicken Enchiladas feature tender shredded rotisserie chicken simmered with aromatic spices and smothered in a flavorful green chile enchilada sauce. Wrapped in warm tortillas and topped with melty Mexican cheese, they bake to bubbly perfection. Perfectly balanced with savory and mildly spicy notes, this dish is easy to prepare and ideal for a comforting family meal.
Ingredients
Scale
Chicken Filling
- 2 Tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 rotisserie chicken, picked clean and meat roughly chopped (about 3 cups)
- 1/2 cup green chile enchilada sauce or tomatillo salsa verde (for mixing with chicken filling)
Enchiladas
- 4 cups green chile enchilada sauce or tomatillo salsa verde
- 8 (8-inch) corn or flour tortillas
- 2 cups shredded Mexican cheese blend
- Sour cream, avocado, radishes, or other preferred toppings (optional)
Instructions
- Sauté Aromatics: Add the olive oil to a large sauté pan set over medium-high heat, then add the diced onions and minced garlic. Cook, stirring frequently, until the onions are translucent and fragrant, about 5 minutes.
- Add Spices and Chicken: Stir in the oregano and cumin, then add the chopped rotisserie chicken to the pan. Mix until all the ingredients are well combined and heated through.
- Combine with Sauce: Pour 1/2 cup of the prepared green chile enchilada sauce or salsa verde into the chicken mixture and stir thoroughly. Remove the pan from the heat once everything is well mixed.
- Prepare Baking Dish: Ladle 1 cup of the green chile enchilada sauce into the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: One by one, dip each tortilla into the enchilada sauce to coat it, then place them on a cutting board. Spoon the chicken filling into the bottom third of each coated tortilla, then carefully roll it up and place seam side down in the baking dish. Arrange all enchiladas side by side in a single layer.
- Top and Bake: Pour the remaining green chile enchilada sauce evenly over the rolled enchiladas, then sprinkle the shredded Mexican cheese blend on top.
- Bake Until Melted: Place the baking dish in a preheated oven and bake for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove the enchiladas from the oven and top with sour cream, avocado, radishes, or your preferred garnishes before serving hot.
Notes
- These green chile chicken enchiladas are packed with tender shredded chicken, smothered in mild green enchilada sauce and topped with melty cheese.
- You can use a homemade tomatillo salsa verde or your favorite store-bought green enchilada sauce.
- For a lower sodium version, select low-sodium enchilada sauce and reduce added salt in the filling.
- To make it spicier, consider adding diced jalapeños or hot green chiles to the filling.
- This dish pairs well with a side of Mexican rice or refried beans.
Nutrition
- Serving Size: 1 serving
- Calories: 586 kcal
- Sugar: 13 g
- Sodium: 2320 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 149 mg
