Description
These Green Chile Chicken Enchiladas feature tender shredded rotisserie chicken simmered with aromatic spices, wrapped in tortillas dipped in vibrant green chile enchilada sauce, and baked to perfection with a melty Mexican cheese topping. Perfect for a flavorful and comforting Mexican-inspired meal.
Ingredients
Scale
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)
Sauce and Assembly
- 4 cups green chile enchilada sauce or tomatillo salsa verde
- 8 (8-inch) corn or flour tortillas
- 2 cups shredded Mexican cheese blend
Instructions
- Sauté Aromatics: Add the olive oil to a large sauté pan set over medium-high heat. Add the diced onions and minced garlic, cooking while stirring frequently until the onions become translucent and soft, about 5 minutes.
- Add Spices and Chicken: Stir in the oregano and cumin, then add the chopped rotisserie chicken. Mix until the chicken is evenly coated with the spices and warmed through.
- Combine with Sauce: Pour 1/2 cup of the prepared green chile enchilada sauce into the chicken mixture and stir until fully incorporated. Remove the pan from heat.
- Prepare Baking Dish: Ladle 1 cup of enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly to coat the base.
- Assemble Enchiladas: One at a time, dip each tortilla into the enchilada sauce to coat. Lay them flat on a cutting board and spoon a portion of the chicken filling into the bottom third of each tortilla. Carefully roll up each tortilla and place them seam-side down in the baking dish, arranging them side by side.
- Add Sauce and Cheese: Pour the remaining green chile enchilada sauce evenly over the rolled enchiladas. Sprinkle the shredded Mexican cheese blend generously on top.
- Bake: Place the baking dish in a preheated oven and bake for 10 to 15 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove from oven and garnish with your choice of sour cream, avocado slices, radishes, or other preferred toppings. Serve immediately and enjoy.
Notes
- Use homemade tomatillo salsa verde for a fresh and tangy flavor, or substitute with your favorite store-bought green enchilada sauce for convenience.
- Adjust the spiciness of the enchiladas by choosing mild or hot green chiles based on preference.
- These enchiladas freeze well—assemble and freeze before baking to enjoy later.
- Serve with a side of Mexican rice or refried beans to complete your meal.
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
