Green Chile Chicken Enchiladas
These green Chile chicken enchiladas were made with a creamy salsa verde, shredded rotisserie chicken, and lots of cheese. They were so delicious and quite simple to make!
Ingredients
- 2 cupscooked chicken (i used shredded rotisserie chicken)
- 12corn tortillas
- 4 cupssalsa verde (medium heat) (store-bought or homemade)
- 4 ouncescream cheese (softened)
- ½ cupsour cream
- 1 smallonion (finely diced)
- 2garlic cloves (finely minced)
- 1 cupcorn
- 2 tablespoonscilantro (finely chopped )
- 1 teaspoontaco seasoning (or to taste )
- 2 cupsshredded melting cheese (mozzarella or pepper jack cheese)
- salt and pepper to taste
- vegetable oil, for frying corn tortillas
- olive oil, for sautéing onions and garlic
Directions
- 1
Preheat your oven to 375 degrees F.
- 2
Add about 3 tablespoons of olive oil and onions to a large skillet with high sides. Cook for 3-4 minutes or until the onions are translucent.
- 3
Stir in the garlic and cook for 20 seconds.
- 4
Stir in the salsa verde, cream cheese, and sour cream and allow it to come to a simmer. This should take a few minutes. Save 2 cups of the sauce, 1 cup for the bottom of the 9x13 dish and 1 cup to pour on top of the enchiladas.
- 5
When the sauce starts to simmer and you've removed 2 cups of the sauce, add in the chicken, corn, cilantro, and taco seasoning. Cook for 2-3 minutes or until the mixture is warm. Taste it and add salt and pepper if it needs more flavor.
- 6
Fry the corn tortillas in hot vegetable oil for 30 seconds on each side. Then pat them dry with paper towels to remove any excess oil.
- 7
Pour 1 cup of the sauce into a 9×13 baking dish.
- 8
Add ¼ cup of the chicken mixture onto each tortilla and roll them up. Place the enchiladas seam-side down into the baking dish. Pour the remaining sauce over the enchiladas and cover with shredded cheese.
- 9
Bake for 15 minutes and then broil for 1-2 minutes or until golden brown.
- 10
Serve immediately and enjoy!