Green Chili Chicken Enchiladas
Green chili chicken enchiladas are a casserole-style Mexican dinner with soft tortillas and creamy chicken baked under tangy green chili sauce and melted cheese.
Servings: 5 servings
Ingredients
For the chicken
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the sauce
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 jalapeño seeded and diced
- 5 cloves garlic minced
- 2 cups chicken stock
- 2 4-ounce cans of diced green chilis
- 1 tablespoon ground cumin
- salt and freshly ground black pepper to taste
For the enchiladas
- ⅓ cup sour cream
- 4 ounces diced green chilis
- 2 cups shredded Mexican blend cheese divided
- 10 8-inch flour tortillas
Instructions
Roast the chicken
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken thighs with salt, pepper, smoked paprika, cumin, garlic powder, and olive oil.
- Roast the chicken. Arrange the seasoned chicken on the prepared baking sheet and roast for 20 minutes or until the chicken reaches an internal temperature of 165°F.
- Shred. Transfer the chicken to a cutting board and shred it with two forks. Set aside and reduce the oven temperature to 375°F.
Make the sauce
- Saute the veggies. While the chicken is roasting, heat the olive oil in a skillet over medium heat. Add the onion and jalapeños to the skillet. Sauté until softened. Add the garlic and saute until fragrant.
- Make it saucy. Stir the chicken stock and diced green chilis into the veggies along with the cumin. Simmer for about 10 minutes and then remove from heat.
- Season. Taste the sauce and season with salt and pepper to taste.
- Blend. Add the sauce to a blender and blend until almost smooth.
To make the enchiladas
- Make the filling. In a mixing bowl, combine shredded chicken, sour cream, diced green chilis, and 1 cup of shredded Mexican blend cheese. Mix until well combined.
- Assemble. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Spoon a portion of the chicken mixture onto each tortilla, then roll the tortillas tightly around the filling. Place the enchiladas seam-side down in the baking dish, one next to the other. Pour the remaining sauce over the top, making sure to cover the enchiladas evenly. Sprinkle the remaining cheese over the enchiladas.
- Bake. Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 15 minutes.
Nutrition
Serving: 2enchiladas | Calories: 414kcal | Carbohydrates: 18g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 1372mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 33mg | Calcium: 608mg | Iron: 3mg
