1-Hour Chicken Green Chile Enchiladas

Name: 1-Hour Chicken Green Chile Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 9x13 casserole, 6-8 serving(s)
Cuisine: mexican
Ingredients: 2 tablespoons olive oil; 4 jalapeno peppers, seeded and diced; 1 large tomatoes, diced; 1 large onion, diced; 1/4 teaspoon garlic salt; 1/2 teaspoon black pepper, freshly ground; 2 (13 ounce) cans chicken breasts, in water, do NOT drain; 1 (12 ounce) jar green chili salsa, I prefer Trader Joe's Hatch Valley Salsa brand; 1 cup Greek yogurt, can substitute sour cream; 1/2 cup water; 4 garlic cloves, peeled and chopped; 1/2 cup oil (canola or olive); 10 tortillas, white corn (burrito size, approximately 10 inches in diameter) or 10 flour (burrito size, approximately 10 inches in diameter); 4 cups cheese, shredded (cheddar, monterrey jack, mexican blend, whatever you prefer); 3 green onions, chopped

⏱ 50 mins 🍽 1 9x13 casserole, 6-8 serving(s) 🌶 mexican 🏷 Mexican

Adapted from a traditional Enchiladas Suizas recipe, this version uses convenient canned chicken and a tangy green salsa sauce. The enchiladas are filled with a savoury pepper and onion mixture, rolled in soft tortillas, and baked under a blanket of melted cheese. It's a straightforward and satisfying meal that serves six to eight people.

Ingredients

2 tablespoons olive oil
4 jalapeno peppers, seeded and diced
1 large tomatoes, diced
1 large onion, diced
1/4 teaspoon garlic salt
1/2 teaspoon black pepper, freshly ground
2 (13 ounce) cans chicken breasts, in water, do NOT drain
1 (12 ounce) jar green chili salsa, I prefer Trader Joe's Hatch Valley Salsa brand
1 cup Greek yogurt, can substitute sour cream
1/2 cup water
4 garlic cloves, peeled and chopped
1/2 cup oil (canola or olive)
10 tortillas, white corn (burrito size, approximately 10 inches in diameter) or 10 flour (burrito size, approximately 10 inches in diameter)
4 cups cheese, shredded (cheddar, monterrey jack, mexican blend, whatever you prefer)
3 green onions, chopped

Method

Set your oven to heat to 375 degrees.
Warm 2 tablespoons of olive oil in a large pot, then cook the diced jalapenos, tomato, and onions with garlic salt and pepper until tender, which takes about 7-8 minutes. Add a little water if the mix seems dry.
Introduce the canned chicken along with its liquid to the pot, shredding the meat into small bits. Cook for another 7-8 minutes until nearly all the moisture has gone, then set the mixture aside to cool.
As the chicken cooks, combine the green chile salsa, Greek yogurt, 1/2 cup water, and chopped garlic in a blender. Process on a high setting until smooth and set this sauce aside.
Heat 1/2 cup of oil until it shimmers. Briefly dip each tortilla in the hot oil using tongs, coating both sides for a few seconds until they sizzle slightly. Let the excess oil drip off and place the tortillas on paper towels to cool.
Separate the shredded cheese into two equal portions of 2 cups each, reserving one portion for the topping.
Spoon the cooled chicken filling into 10 equal portions. Do the same with the 2 cups of cheese set aside for the filling.
To assemble, lay a tortilla flat and place one portion of chicken down the middle. Top with a portion of cheese, roll it up tightly, and position it seam-side down in a 9x13 inch baking dish. Repeat with all tortillas.
Pour the prepared green chile sauce evenly over the rolled enchiladas, ensuring they are fully covered. Scatter the remaining 2 cups of cheese on top and bake for 20 minutes.
For a golden top, you can broil the enchiladas briefly, watching carefully to prevent burning. Finish by sprinkling with chopped green onions before serving.

Nutrition (per serving)

Sodium1892500 mg

Recipe details

CategoryMexican

Cuisinemexican

AuthorRaquel Grinnell