Green Chile Chicken & Onion Enchiladas

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Moderate
Spice Level: Medium

Description

These Green Chile Chicken & Onion Enchiladas are a delicious and comforting Mexican-inspired dish. Tender shredded chicken is mixed with sautéed onions, green chiles, and a creamy, tangy sauce, then rolled in corn tortillas and baked to perfection. Topped with melted cheese and fresh cilantro, these enchiladas are a crowd-pleaser!

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Ingredients

For the Filling:

• 2 cups cooked shredded chicken (rotisserie or boiled)

• 1 medium yellow onion, finely diced

• 1 (4 oz) can diced green chiles

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp olive oil

For the Sauce:

• 1 (10 oz) can green enchilada sauce

• ½ cup sour cream

• ¼ cup chicken broth

• 1 tbsp lime juice

For Assembly:

• 12 corn tortillas

• 2 cups shredded Monterey Jack or Mexican blend cheese

• ¼ cup chopped fresh cilantro

• 1 avocado, sliced (for garnish)

• Lime wedges (for serving)

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Instructions

Step 1: Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and sauté for 3-4 minutes until softened.

3. Stir in shredded chicken, green chiles, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and set aside.

Step 2: Make the Sauce

1. In a bowl, whisk together green enchilada sauce, sour cream, chicken broth, and lime juice until smooth.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Warm the corn tortillas (microwave for 30 seconds or heat on a dry skillet) to make them pliable.

3. Spread ½ cup of the sauce on the bottom of the baking dish.

4. Fill each tortilla with 2-3 tbsp of chicken mixture, roll tightly, and place seam-side down in the dish.

5. Pour the remaining sauce over the enchiladas and sprinkle with cheese.

Step 4: Bake

1. Cover with foil and bake for 20 minutes.

2. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.

Step 5: Serve

1. Garnish with cilantro, avocado slices, and lime wedges.

2. Serve warm with Mexican rice, refried beans, or a fresh salad.

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Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredient brands and portion sizes.

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Tips & Variations

• Make it Spicier: Add diced jalapeños or a dash of hot sauce to the filling.

• Vegetarian Option: Swap chicken for black beans or sautéed mushrooms.

• Gluten-Free: Ensure tortillas and sauces are certified gluten-free.

• Meal Prep: Assemble enchiladas ahead and refrigerate (unbaked) for up to 24 hours.

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Conclusion

These Green Chile Chicken & Onion Enchiladas are the perfect balance of creamy, tangy, and slightly spicy flavors. Easy to customize and always a hit, they’re great for weeknight dinners or entertaining guests. Enjoy!