Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

from jessicagavin.com
60 min
10 servings

Easy to make green chili chicken enchiladas topped with a flavorful green chile sauce and two kinds of cheese.

Ingredients

  • 1 ½ pound boneless skinless chicken breast
  • ½ teaspoon kosher salt ( more for seasoning)
  • ½ teaspoon black pepper (more for seasoning)
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • ½ cup canned diced fire roasted green chilies
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 10 flour tortillas (or corn tortillas, 6" size)
  • 2 cups green chile enchilada sauce
  • 5 ounces grated pepper jack cheese
  • 5 ounces grated mild cheddar cheese
  • 2 tablespoons sliced green onions
  • 1 tablespoon chopped cilantro

Directions

  1. 1

    Preheat the Oven - Adjust the oven rack to the center position—Preheat to 400ºF (204ºC).

  2. 2

    Flatten the Chicken - Thoroughly dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets. Place one of the pieces in a large plastic bag and flatten to an even ½-inch thickness. Repeat with remaining pieces. Season both sides of the chicken breast with salt and pepper.

  3. 3

    Cook the Chicken - Heat a saute pan over medium heat. Add olive oil. Once hot and shimmering, add the chicken. Cook until lightly golden brown, about for 4 to 6 minutes. Flip and cook until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes. Transfer to a plate to rest for 10 minutes.

  4. 4

    Shred into Pieces - Use your fingers or two forks to shred the chicken into smaller pieces. Alternatively, chop them with a knife.

  5. 5

    Mix the Filling - In a large bowl, mix the shredded chicken, sour cream, fire-roasted chilies, ¼ cup Pepper Jack cheese, ¼ cup cheddar cheese, green onions, salt, pepper, cumin, and garlic powder. Season with more salt and pepper to taste. Set aside.

  6. 6

    Warm the Tortillas - Place the tortillas in a pan over medium-high heat to lightly toast and make them pliable. Alternatively, warm them directly over a gas flame for 10 to 15 seconds on each side. Transfer to a plate and cover with a kitchen towel to keep them warm and pliable.

  7. 7

    Assemble the Enchiladas - Lightly coat a 13 by 9-inch baking dish with cooking spray or oil. Evenly spread ½ cup of the enchilada sauce on the bottom.On a plate, fill the center of a tortilla with about ⅓ cup of filling mixture. Roll into a cylinder and transfer to the baking dish. Repeat the process until ten enchiladas are rolled and lined up. Cover with the remaining sauce, and add Pepper Jack and cheddar cheese on top.

  8. 8

    Bake the Casserole - Cover the baking dish with foil and bake until the cheese is melted and bubbly, 15 to 20 minutes.

  9. 9

    To Serve - Garnish with cilantro. Serve while still hot.