Green Chile Chicken Enchiladas
Simple and flavorful green chile chicken enchiladas filled with creamy chicken, topped with melted cheese and a zesty green chile sauce.
Equipment
- Large Skillet
- Baking Dish
- Blender
Ingredients
- 12 6-inch corn tortillas
- 1/2 tablespoon cooking oil
- 1 pound boneless, skinless chicken breast
- 1/2 cup sour cream
- 8 ounces pepper jack cheese shredded and divided
- 2 green onions sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 4-ounce cans diced green chiles with liquid
- 2 tablespoons cooking oil for sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin for sauce
- 1/2 teaspoon garlic powder for sauce
- 1/4 teaspoon onion powder for sauce
- 1 cup water for sauce
- 1/2 teaspoon salt for sauce
Instructions
- Toast each tortilla in a skillet for 30 to 60 seconds on both sides until lightly browned. Keep warm on a plate.
- In the same skillet, add oil and cook chicken for 5 to 7 minutes on each side until fully cooked. Let cool, then chop.
- In a blender, combine the green chiles (with liquid) and blend until smooth.
- In a saucepan, heat oil, flour, cumin, garlic powder, and onion powder over medium heat until bubbling. Add water and blended chiles, whisking until smooth. Simmer until thickened, then stir in salt.
- Preheat oven to 350°F. In a bowl, mix sour cream, half of the cheese, green onions, garlic powder, cayenne, cumin, and salt. Add chopped chicken and stir.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour green chile sauce over enchiladas and sprinkle remaining cheese on top.
- Bake for 30 minutes or until cheese is melted and sauce is bubbling. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.