Here are my favorite enchiladas that were featured in my local city magazine, North Ogden Connection (along with a few other nearby town magazines of the same publication). It’s my first time in print! So exciting!
My Enchiladas Verdes are full of flavor and are an easy weeknight dinner. They taste like you spent hours though! Split into two pans and pop one in the freezer to have on hand for busy nights or unexpected guests.
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon chili powder
4 oz can diced green chilies
½ large yellow onion, diced (3/4 cup)
3 cloves garlic, minced
1 tablespoon olive oil
28 oz can green enchilada sauce, divided
¾ cup sour cream
12 flour tortillas, soft taco sized
3 cups Monterrey Jack cheese, shredded
1/3 cup cilantro, chopped
Add olive oil to a small skillet and heat to medium. Add onions and cook 5-7 minutes or until they start to brown a little. Add garlic and cook for 1 more minute. Add onions and garlic to chicken. Add ¼ cup of enchilada sauce to the chicken mixture as well then stir to combine.
In a separate bowl, add remaining enchilada sauce and sour cream. Whisk to combine. Spray the bottom of a 9×13 baking dish with cooking spray. Ladle about ¾ cup of the sauce mixture into the dish and spread with the back of a spoon.
Add 1/3 cup chicken mixture to center of tortilla then sprinkle about 1 tablespoon of cheese. Roll up tightly and place seam side down in the baking dish. Repeat with the rest of the tortillas. They will be packed in tight.
Pour sauce mixture over the top being careful to leave the open ends of the tortillas exposed (so they can get crispy). Add remaining 2 cups of cheese to the top.
Bake in 375 degree oven for 30 minutes or until golden brown and bubbly. Garnish with cilantro. Serve with Avocado Green Salsa.
*Warm tortillas in the microwave before assembling for more pliability.