7 reviews for Green Chicken Enchiladas
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https://damndelicious.net/2019/03/01/green-chicken-enchiladas/
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
- In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.
Cook Times
Ingredients
Ingredients
- 1 tablespoon avocado oil
- 1 sweet onion medium diced
- 3 clove garlic minced
- 1 teaspoon dry oregano
- ½ teaspoon ground cumin
- 8 ounce canned diced green chiles
- 1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
- 30 ounce canned green chile enchilada sauce divided
- ¼ cup fresh cilantro chopped
- 3 cup Monterey Jack cheese shredded, divided
- ½ teaspoon Kosher salt to taste
- ⅛ teaspoon freshly ground black pepper
- 10 flour tortilla warmed
- ¼ cup sour cream optional, for serving
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top StoveReheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg
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You can get some side dishes for free.
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Michele Santangelo (verified owner) –
My mistake I didn’t show the chef the correct Salsa Verde, but the were still very good! (although a bit spicy! :))
Kady Pooler (verified owner) –
LouAnn Kaehler (verified owner) –
Alison Gettleson (verified owner) –
Lauren Gardner (verified owner) –
I make a pretty great green Chile enchiladas but Zolo’s were wayyyyyy better than mine! Perfectly seasoned.
Jason Wister (verified owner) –