Description
These New Mexico Green Chile Chicken Enchiladas are a delicious and comforting dish with a Southwestern flair. Tender shredded chicken, roasted Hatch green chiles, and melted cheese are rolled in corn tortillas and baked in a flavorful green chile enchilada sauce.
Ingredients
Scale
Main Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- 2 cups roasted chopped Hatch green chiles (or canned green chiles)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese, divided
Additional Ingredients:
- 2 cups green chile enchilada sauce
- 10 corn tortillas
- 1/4 cup fresh cilantro, chopped
- Sour cream and lime wedges for serving
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic: Heat olive oil in a skillet, sauté onion and garlic until softened.
- Prepare filling: Combine chicken, green chiles, 1 cup cheese, cumin, salt, and pepper.
- Assemble enchiladas: Spread enchilada sauce in baking dish. Fill tortillas with chicken mixture, roll, and place in dish seam-side down.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake. Garnish with cilantro before serving.
Notes
- If you prefer creamier enchiladas, stir 1/2 cup sour cream into the filling.
- Flour tortillas can be used for a different texture.
- Leftover enchiladas can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican, Southwestern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 100 mg
