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Chicken Enchiladas

Green Chile Chicken Enchiladas

Chicken enchiladas with a roasted tomatillo salsa verde...yum!

Servings 16 enchiladas
Author Isis

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 1 teaspoon cumin
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 5 - 6 cups tomatillo salsa verde divided
  • 3 lbs cooked and shredded chicken
  • salt
  • pepper
  • 16 corn tortillas
  • 3 - 4 cups shredded Monterey Jack cheese
  • cilantro
  • tomatoes chopped
  • sour cream

Instructions

Enchilada Filling

  1. Heat olive oil over medium heat
  2. Add the onion and cook until softened
  3. Add garlic and cumin and cook just until fragrant
  4. Stir in the flour
  5. Add the chicken stock, gradually, and stir until it thickens
  6. Fold in the shredded chicken

  7. Add salt and pepper, to taste

Assemble the enchiladas

  1. Preheat oven to 350 degrees F

  2. Warm the tortillas to make them pliable
  3. Cover the bottom of a casserole dish with salsa verde
  4. Dip a tortilla in the salsa verde, fill it with the chicken mixture, some cheese and roll it up
  5. Place the enchilada in the casserole dish
  6. Repeat process for each tortilla
  7. Top the enchiladas with as much tomatillo salsa verde as you like
  8. Sprinkle cheese over the top
  9. Bake at 350 for about 30 minutes
  10. Top them off with cilantro and tomato
  11. Serve with sour cream