Chicken Enchiladas Verde
Posted On 29 July 2022
A great use for leftover chicken or start from scratch.
Chicken Enchiladas Verde
Can adjust the spice to your liking.
Servings: 8 enchiladas
Equipment
- 1 9×13 baking dish
Ingredients
- 4 boneless skinless chicken thighs (or 2 cups cooked chicken)
- Salt and Pepper
- 1 medium onion, diced
- 1 4oz can of roasted green chiles, drained
- 3 garlic cloves, minced
- 1-3 jalapeno peppers, seeded and diced (optional) (see notes)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 bunch cilantro, stems removed and chopped
- 1 cup shredded cheese, cheddar or Monterey jack (more as needed)
- 1 28oz can green enchilada sauce
- 8 tortillas, soft taco or fajita size (should fit across in a 9" pan)
- Sour cream
- Salsa
Instructions
- Preheat oven to 350°F
- Season the chicken thighs. Get a pan very hot, add oil, and sear the chicken thighs for 2-3 minutes per side. Remove from pan to a baking dish, cover, and bake at 350°F for 20-30 minutes until 150-160°F internal temp. Remove from oven and leave covered for 20-30 minutes to cool slightly.
- Deglaze the pan and sauté the onions, peppers, cumin, and oregano. After a couple of minutes add the garlic. Sauté on low-medium until tender, 5-10 minutes. Remove from range and let cool.
- Shred the chicken and add to a large bowl. Add the onion, garlic, and peppers. Add the cilantro and cheese and mix well. Add ¼-cup of the enchilada sauce or more to make a consistent mix. Taste and adjust seasoning.
- Grease a 9"-x-13" pan. Add ⅓-cup of the sauce to the bottom.
- For assembly, take a tortilla and add ~⅓-cup of the chicken mixture to a tortilla and roll. Put in the pan, seam side down. Repeat with the remaining tortillas.
- Spread the remaining chicken mixture down the middle of the tortillas.
- Pour the remaining sauce over the enchiladas.
- Sprinkle with more cheese.
- Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 10 minutes.
- Remove from oven and let set for 10-15 minutes before serving. Serve with sour cream and salsa.
Notes
- This can be made with virtually any protein. Steak, pork, fish, shrimp, octopus, emu…. Can probably be made vegetarian with firm tofu but I’ll leave that up to someone else.
- For more spice, mix and match serrano peppers and jalapeno peppers.
