Description
Delicious enchiladas filled with shredded chicken, cheese, and green enchilada sauce.
Ingredients
Scale
- 1 store-bought rotisserie chicken (or boneless, skinless chicken breasts or thighs)
- 1 cup roasted Hatch green chiles (or canned diced green chiles)
- 12 corn tortillas (or flour tortillas)
- 2 cups Monterey Jack cheese
- 1 cup Oaxaca cheese (if available)
- 1 cup sharp cheddar cheese or Mexican blend cheese
- 1.5 cups green enchilada sauce
- 1 yellow onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1/2 cup green enchilada sauce (for filling)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup vegetable oil (for frying tortillas, if using the quick fry method)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- If using a rotisserie chicken, shred all the meat and set aside. If cooking your own chicken, make sure it’s shredded.
- Finely dice your onion and mince your garlic.
- If using fresh green chiles, roast, peel, and chop them. If using canned, drain them (reserving a tiny bit of liquid if desired for the filling).
- Grate all your cheese and divide it: about two-thirds for the filling and topping, and one-third for the final sprinkle.
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded chicken to the skillet. Stir in the chopped green chiles, ground cumin, dried oregano, salt, and black pepper. Mix well to combine everything.
- Pour in about 1/2 cup of the green enchilada sauce into the chicken mixture. Cook for a few minutes, allowing the liquid to be absorbed and the flavors to meld.
- Remove the skillet from the heat and stir in about two-thirds of the grated cheese into the chicken mixture.
- To soften the tortillas, heat a thin layer of vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla for 10-15 seconds per side, or alternatively, dip them into warm enchilada sauce.
- Pour about 1/2 cup of green enchilada sauce into the bottom of your prepared baking dish.
- Take one softened tortilla and place a generous spoonful of the chicken and cheese filling in a line down the center.
- Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Once all the enchiladas are rolled and in the dish, pour the remaining green enchilada sauce evenly over the top.
- Sprinkle the remaining one-third of the grated cheese over the sauced enchiladas.
- Cover the baking dish loosely with aluminum foil.
- Bake for 20 minutes with the foil on. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Carefully remove the enchiladas from the oven and let them rest for 5-10 minutes before serving.
Notes
- For a spicier version, use fresh green chiles or add more spices.
- Letting the enchiladas rest before serving allows the flavors to meld better.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg