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Chicken Enchiladas Verde

Can adjust the spice to your liking.
Prep Time1 hour
Cook Time35 minutes
Resting30 minutes
Servings: 8 enchiladas

Equipment

  • 1 9x13 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.