Green Chile Chicken Enchiladas
Recipe by:Creamy, cheesy, chicken enchiladas with Hatch chiles are topped with a tangy avocado salsa verde sauce for the ultimate comfort dish!
Ingredients
Chicken Enchiladas
- 1 tablespoon (15 ml) olive oil
- 1 cup (160 grams) finely chopped white onion (1 small onion)
- 3 garlic cloves minced
- ½ teaspoon (1 grams) chili powder
- ½ teaspoon (1 grams) cumin
- 1 tablespoon (15 ml) lime juice
- 1 cup (225 grams) diced roasted green chiles (or 2 4-ounce cans)
- ⅓ cup (79 ml) salsa verde
- ½ cup (115 grams) sour cream
- ⅓ cup (5 grams) chopped cilantro
- 3 cups (339 grams) Monterey Jack cheese divided
- 4 cups (500 grams) shredded cooked chicken (about 2 pounds)
- 8 8-inch flour tortillas
Creamy Avocado Salsa Verde Sauce
- 1 avocado
- 1 cup (236.59 ml) salsa verde
- ½ cup (115 grams) sour cream
- 2 tablespoons (0.8 grams) chopped cilantro
- 1 teaspoon (4.93 ml) lime juice
Instructions
- Preheat oven to 350F degrees. Lightly spray a 9x13 baking dish with nonstick spray and set it aside.
- Heat the oil in a large skillet over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes, stirring frequently.1 tablespoon olive oil, 1 cup finely chopped white onion, 3 garlic cloves
- Stir in the spices and cook until fragrant, about 1 minute.½ teaspoon chili powder, ½ teaspoon cumin
- Remove from heat and add in the lime juice, green chile, salsa verde, sour cream, cilantro, 1 ½ cups of cheese, and the chicken. Stir until combined.1 tablespoon lime juice, 1 cup diced roasted green chiles, ⅓ cup salsa verde, ½ cup sour cream, ⅓ cup chopped cilantro, 3 cups Monterey Jack cheese, 4 cups shredded cooked chicken
- Mash the avocado and place it in a small bowl. Add the remaining salsa verde, sour cream, cilantro, and lime juice into the bowl and stir well.1 avocado, 1 cup salsa verde, ½ cup sour cream, 2 tablespoons chopped cilantro, 1 teaspoon lime juice
- To assemble the enchiladas, lay a tortilla on a flat surface and fill it with a heaping ½ cup of the chicken mixture. Roll the tortilla and lay seam-side down in the baking dish. Repeat with remaining tortillas.8 8-inch flour tortillas
- Top the rolled tortillas with the creamy avocado sauce.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1 ½ cups of cheese over the top. Place the pan back into the oven uncovered, and cook for 5-10 minutes, until the cheese is melted and bubbly.
Notes
For instructions on roasting your own green chiles see this post on roasting Hatch chiles.
Store leftovers in an airtight container and refrigerate for up to 4 days.
For freezer meal prep, place the filled tortillas in a freezer-safe baking dish and wrap with plastic wrap, then aluminum foil. Place the sauce in a separate container. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then follow the normal baking instructions.
Nutrition
Calories: 546kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 919mg | Potassium: 524mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 8mg | Calcium: 430mg | Iron: 3mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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