Green Chicken Enchiladas
This cheesy green chili chicken enchiladas recipe is made with convenient ingredients and baked in the oven for an easy Mexican dinner.
Servings: 6 people
Ingredients
- 1 tablespoon avocado oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 4- ounce cans diced green chiles
- 4 cups coarsely shredded rotisserie chicken
- 1 16- ounce container salsa verde or salsa divided
- ½ cup chopped fresh cilantro leaves
- 3 cups shredded Monterey Jack cheese divided
- Kosher salt and freshly ground black pepper to taste
- 8 8- inch flour tortillas warmed
- ¼ cup sour cream
Instructions
- Preheat the oven to 375 degrees F.
- Lightly oil a 9 x 13 baking dish or rub with butter to coat..
- Heat avocado oil in a large skillet over medium heat.
- Add onion, and cook stirring, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin stirring for about 1 minute.
- Remove from heat and stir in green chiles.
- In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde or salasa and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
- Lay the tortilla flat and spoon a large ½ cup of the chicken mixture into the center of the tortilla.
- Roll and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde or salsa and remaining 1 1/2 cups cheese.
- Place into the oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.