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Green Chile Chicken Enchiladas Casserole-5
Caroline Fausel

Green Chile Chicken Enchiladas

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Ingredients Method

Ingredients
  

  • 2 cups shredded or Rotisserie Chicken
  • 1 Tbsp olive oil
  • ½ yellow onion
  • 3 garlic cloves peeled
  • 1 4 oz can diced green chiles
  • ¼ cup lime juice
  • 2 tsp ground cumin
  • ¾ tsp ground coriander
  • ¼ tsp ancho chili powder
  • ½ tsp dried oregano
  • ½ tsp salt
  • 8 tortillas
  • 1 8 oz bag shredded cheese, mexican blend
  • Avocados cilantro, radish and limes for garnish (optional)

Method
 

  1. Preheat the oven to 375°
  2. Make the green chile sauce. Add the olive oil, onion, garlic cloves, green chiles, lime juice, cumin, coriander, ancho chili powder, oregano, and salt to a blender and blend until smooth. 
  3. Reserve ¼ cup of green chile sauce
  4. Combine shredded chicken, remaining hatch green chili sauce and ¾ bag of shredded cheese. 
  5. Grease an 8x8 baking dish.
  6. Soften the tortillas by zapping them in the microwave for 20 seconds or throwing them onto a hot nonstick skillet for 10 seconds per side. Add a dollop of chicken to a tortilla, roll and place it into the baking dish. Continue until you have filled and rolled all of the tortillas. 
  7. Top the enchiladas with ¼ cup of reserved green chile sauce and sprinkle the remaining cheese over the top.  
  8. Bake the enchiladas for 15-20 minutes until cooked through and cheese is bubbling. 
  9. Serve immediately with rice and beans or your favorite Mexican side dish. 

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