Green Chicken Enchiladas
Authentic & Creamy
Green Chicken Enchiladas - Flavorful Mexican Dish
Ingredients
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1 tablespoon canola oil
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1 medium Sweet Onion
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3 Cloves Garlic
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1 teaspoon dried Oregano
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1/2 teaspoon ground Cumin
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2 (4-ounce) cans diced Green Chili
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4 cups coarsely shredded rotisserie Chicken
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1 (16-ounce) container salsa verde
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1/2 cup chopped fresh Cilantro
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3 cups shredded Monterey Jack Cheese
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and freshly ground black pepper, to taste Kosher Salt
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8 (8-inch) Flour Tortillas
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1/4 cup Soured cream
Directions
What is Green Chicken Enchiladas Recipe and How to Make it?
Green Chicken enchiladas is easy to prepare and tasty at the same time. If you serve it with the Mexican rice, then these are a hit for any party. This delicious recipe is cooked in comfort using Salsa verde, green chiles, and rotisserie chicken which is further topped with cheese to make it more authentic and creamy.try this delicious and flavorful Mexican dish at home which is super easy to cook.
Tips to Make Green Chicken Enchiladas
- You can swap the flour tortillas with corn tortillas as well for this recipe.
- Also, you can substitute sour cream with plain yogurt or curd.
In order to start with the recipe, Preheat oven to 370 degrees.
In the next step, take a large size pan and heat 2-3 tbsp of canola oil in it. Keep the flame on medium. Combine onions and saute it for 2-3 minutes. Once onions get tender, add chopped garlic, parsley, cumin and chilli, saute for another 2 minutes. Once done, remove the pan from the heat.
In a large mixing bowl or dish, add chicken, cooked chili mixture, ⅓ cup of salsa verde and cilantro. Also combine 1 ½ cup of cheese in it and mix all the ingredients well to coat the chicken properly. Season it further with salt and black pepper as per your taste
Now, it's time to assemble the enchiladas. For that, place tortillas on a flat work surface and add 2 tbsps of chicken mixture in the center of each tortilla. Roll up the tortillas with one end covered and place them in a greased baking dish with the seam side down.
Top enchiladas with leftover cheese and salsa verde and place them in the oven for 30 minutes. Once you see the cheese is melted and the dish gets bubbly, take the baking dish out of the oven and Garnish it and serve.
Ingredients
| 1 tablespoon canola oil | |
| 1 medium Sweet Onion | |
| 3 Cloves Garlic | |
| 1 teaspoon dried Oregano | |
| 1/2 teaspoon ground Cumin | |
| 2 (4-ounce) cans diced Green Chili | |
| 4 cups coarsely shredded rotisserie Chicken | |
| 1 (16-ounce) container salsa verde | |
| 1/2 cup chopped fresh Cilantro | |
| 3 cups shredded Monterey Jack Cheese | |
| and freshly ground black pepper, to taste Kosher Salt | |
| 8 (8-inch) Flour Tortillas | |
| 1/4 cup Soured cream |
