Description
These Green Chili Chicken Enchiladas are a vibrant and flavorful Mexican-inspired dish featuring tender chicken wrapped in warm corn tortillas, smothered in a tangy tomatillo and green chili sauce, and topped with melted Monterey Jack cheese. Perfect for a comforting dinner, they are garnished with fresh avocado and red onion for added texture and taste.
Ingredients
Scale
Sauce Ingredients
- 1 pound tomatillos, husks removed & washed
- 2 serrano peppers, stem and seeds removed
- 1 jalapeno pepper, stem and seeds removed
- ½ medium white onion, cut into quarters
- 3 cloves garlic, skins removed
- ⅓ cup cilantro, plus more for garnish
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ cup sour cream
Main Ingredients
- 8 corn tortillas, 8-inch size
- Spray olive oil, for frying tortillas
- 2 cups cooked chicken, shredded or chopped
- 2 cups Monterey Jack cheese, shredded
Garnishes
- Avocado, sliced
- Red onion, thinly sliced
Instructions
- Boil Tomatillos and Peppers: Bring a large pot of water to a boil. Add the tomatillos and serrano and jalapeno peppers to the boiling water. Cook for 10 minutes or until the tomatillos change color from bright green to dull green.
- Drain and Cool: Drain all but ½ cup of the cooking water, then allow the tomatillos and peppers to cool for a few minutes to make blending easier and safer.
- Blend Sauce: Transfer the tomatillos, peppers, onion, garlic, cilantro, lime juice, kosher salt, cumin, oregano, sour cream, and ¼ cup of the reserved cooking water to a blender. Blend until smooth. For a thinner sauce, add more reserved water until desired consistency is reached.
- Preheat Oven: Preheat your oven to 350°F (175°C) in preparation for baking the assembled enchiladas.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread ½ cup of the green sauce evenly at the bottom of the dish to prevent sticking and add flavor.
- Warm Tortillas: Heat a skillet over medium heat. Spray both sides of each corn tortilla lightly with olive oil spray, then quickly fry each tortilla for about 5 seconds on each side until warm and pliable. Wrap tortillas in a clean towel to keep them warm and soft.
- Assemble Enchiladas: Working one at a time, place ¼ cup of cooked chicken onto each warmed tortilla, sprinkle with some shredded Monterey Jack cheese, and roll it up tightly. Arrange the rolled tortillas seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining green sauce evenly over the assembled enchiladas, then top with the remaining shredded cheese to create a melty, flavorful crust.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with thinly sliced red onion and fresh avocado slices. Serve immediately for best taste and texture.
Notes
- Remove seeds from the peppers to reduce the heat if a milder sauce is preferred.
- Use fresh tomatillos for the best flavor; canned tomatillos can be substituted in a pinch but may alter the taste.
- Warming the tortillas before filling helps prevent cracking while rolling.
- If desired, substitute the sour cream with a dairy-free alternative to make the recipe lactose-free.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Green chili chicken enchiladas, Mexican dinner, tomatillo sauce, baked enchiladas, spicy chicken recipe
