green chile chicken enchiladas

4.25 from 12 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

FOR THE FILLING

  • 2 cups shredded rotisserie chicken
  • ¾ cup sour cream
  • 1 (7 oz.) can diced green chiles
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper

FOR THE ENCHILADAS

  • 1 (16 oz.) jar salsa verde, divided
  • 8 flour tortillas
  • 1 cup shredded Monterey jack cheese

FOR SERVING

  • 1 avocado, diced
  • ½ cup crumbled cotija cheese
  • pickled red onions
  • chopped cilantro
  • 1 lime, cut into wedges

Instructions

  • Preheat the oven to 425°F.
  • In a large bowl, combine 2 cups shredded chicken, ¾ cup sour cream, 1 can diced green chiles, 1 teaspoon coriander, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper. Stir until well combined and set aside.
  • In a 12-inch skillet over medium heat, spread 1 ½ cups salsa verde so that it evenly coats the bottom.
  • One by one, using tongs, heat each or the 8 tortillas in the warm salsa verde just until softened, about 15 seconds per side. Transfer the softened tortilla to a plate and fill with about ¼ cup chicken filling. Gently roll, then lay seam side down on platter or sheet pan. Continue until all of the tortillas have been filled and rolled, then return to the skillet (or a 9×13–inch baking dish).
  • Pour the remaining salsa verde over the enchiladas, then sprinkle with 1 cup cheese.
  • Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
  • Remove from oven and garnish with avocado, cotija cheese, pickled onions, cilantro, and serve with lime wedges.

SERVING SUGGESTIONS

  • Serve with beans and rice or grilled corn and sliced watermelon to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap the shredded chicken for shredded beef or pork.
  • Vegetarian: Remove the chicken and replace with beans and rice.
  • Gluten-Free: Use gluten-free tortillas or corn tortillas.
  • Salsa Verde: Swap for salsa roja (red sauce).

MAKE AHEAD

  • Prepare pickled red onions up to 1 week  in advance and store in an airtight container or mason jar in the fridge.
  • Make enchilada filling and store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 737kcal | Carbohydrates: 41g | Protein: 50g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 181mg | Sodium: 1658mg | Potassium: 475mg | Fiber: 7g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 20mg | Calcium: 466mg | Iron: 4mg