Green Chile Chicken Enchiladas

How to Make Green Chile Chicken Enchiladas

1. 1

   Step 1: Make the green chile sauce

   Preheat a medium skillet over medium heat and add the oil. Sauté the chopped onion until translucent, about 4–5 minutes, then add the minced garlic and cook 30 seconds more. Stir in the roasted green chiles and chicken broth, bring to a simmer, then transfer to a blender and purée until smooth; return to the skillet and adjust seasoning with salt and pepper, keeping about 3/4 cup of sauce reserved for the filling.

   For this step

   • 1 1/2 cupsRoasted green chiles (canned or roasted & peeled)
   • 1 medium (about 1 cup chopped)Yellow onion, chopped
   • 2 clovesGarlic cloves, minced
   • 1/2 cupLow-sodium chicken broth
   • 1 tbspVegetable oil (or butter) for sautéing
   
2. 2

   Step 2: Prepare the chicken filling

   In a large bowl combine the shredded chicken with 1/2 cup of the blended green chile sauce, sour cream, and 1 cup of the shredded cheese; mix until evenly coated. Taste and season with salt and pepper; the filling should be moist but not soupy—add a splash more broth if it seems dry.

   For this step

   • 3 cupsCooked shredded chicken (rotisserie or poached)
   • 1/2 cupSour cream or Mexican crema
   
3. 3

   Step 3: Assemble the enchiladas

   Warm the tortillas briefly in a dry skillet or wrapped in a damp towel to make them pliable. Spoon about 1/3 cup of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in a lightly greased 9x13-inch baking dish. Repeat until all tortillas are filled.

   For this step

   • 12 count8-inch tortillas (corn or flour)
   
4. 4

   Step 4: Top and bake

   Preheat the oven to 375°F (190°C). Pour the remaining green chile sauce evenly over the assembled enchiladas and sprinkle the remaining 1 cup of shredded cheese on top. Bake uncovered for 18–20 minutes until the cheese is melted and bubbly and the edges are lightly golden.
   
5. 5

   Step 5: Rest and serve

   Let the enchiladas rest 5 minutes after baking to set. Serve warm with optional garnishes such as chopped cilantro, sliced green onions, lime wedges, and a dollop of extra sour cream.

1. Preheat a medium skillet over medium heat and add the oil. Sauté the chopped onion until translucent, about 4–5 minutes, then add the minced garlic and cook 30 seconds more. Stir in the roasted green chiles and chicken broth, bring to a simmer, then transfer to a blender and purée until smooth; return to the skillet and adjust seasoning with salt and pepper, keeping about 3/4 cup of sauce reserved for the filling.
2. In a large bowl combine the shredded chicken with 1/2 cup of the blended green chile sauce, sour cream, and 1 cup of the shredded cheese; mix until evenly coated. Taste and season with salt and pepper; the filling should be moist but not soupy—add a splash more broth if it seems dry.
3. Warm the tortillas briefly in a dry skillet or wrapped in a damp towel to make them pliable. Spoon about 1/3 cup of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in a lightly greased 9x13-inch baking dish. Repeat until all tortillas are filled.
4. Preheat the oven to 375°F (190°C). Pour the remaining green chile sauce evenly over the assembled enchiladas and sprinkle the remaining 1 cup of shredded cheese on top. Bake uncovered for 18–20 minutes until the cheese is melted and bubbly and the edges are lightly golden.
5. Let the enchiladas rest 5 minutes after baking to set. Serve warm with optional garnishes such as chopped cilantro, sliced green onions, lime wedges, and a dollop of extra sour cream.