I’m excited to share with you my favorite enchiladas EVER that were featured in my local city magazine, North Ogden Connection. 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.
This is my go-to meal to take to friends and family because everyone loves them. They are creamy, bursting with bold flavor, and so simple to make. Serve them up with a side of cilantro lime rice, black beans, and guacamole for the perfect meal.
- 2 cups rotisserie chicken, shredded
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 4 oz can diced green chilies
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 28 oz green enchilada sauce, divided
- 3/4 cup sour cream
- 12 flour tortillas, soft taco sized
- 3 cups Monterrey Jack cheese, shredded
- 1/3 cup cilantro, chopped
- Preheat oven to 375 degrees. Place chicken in a bowl and add garlic powder, cumin, onion powder, chili powder, and green chilies. Stir to combine and set aside.
- 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 1 1/2 cups 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 microwave first for easier pliability.
- There will be a little leftover enchilada sauce that is unused.