Green Chile Chicken Enchiladas
Tender shredded chicken and cheese rolled in corn tortillas, smothered in homemade green chile sauce and bubbling Monterey Jack.
Ingredients
- 2 lb chicken breasts
- 12 whole corn tortillas
- 1 lb tomatillos
- 6 whole Hatch green chiles
- 1 whole onion
- 4 cloves garlic
- ½ cup chicken stock
- ½ cup fresh cilantro
- 2 cups Monterey Jack cheese
- ½ cup sour cream
- 1 whole avocado
- 1 whole lime
- 1 tsp cumin
How to Make It
- 1
Roast tomatillos, green chiles (Hatch or Anaheim), onion, and garlic under broiler until charred.
- 2
Blend charred vegetables with cilantro, lime juice, cumin, salt, and chicken stock for green sauce.
- 3
Poach chicken breasts in salted water with bay leaves until cooked. Shred and mix with some green sauce, jack cheese, and sautéed onion.
- 4
Warm corn tortillas in dry skillet or microwave to make pliable.
- 5
Spread a thin layer of green sauce in baking dish. Fill each tortilla with chicken mixture, roll tightly, place seam-side down.
- 6
Pour remaining green sauce over top, cover with cheese.
- 7
Bake 25 minutes at 375°F until bubbling and cheese is spotted golden.
- 8
Top with sour cream, sliced avocado, and more cilantro.
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