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Green Chicken Enchiladas Recipe

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This recipe for Green Chicken Enchiladas is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
2 (4 oz) cans diced green chilies
4 cups coarsely shredded rotisserie chicken
1 (16oz) salsa verde, divided
1/2 cup chopped fresh cilantro leaves
3 cups shredded Monterey Jack cheese, divided
Kosher salt and freshly ground black pepper, to taste
8 (8 inch) flour tortillas, warmed
1/4 cup sour cream
Directions:
Directions:
Preheat oven to 375°. Lightly oil a 9 x 13“ baking dish or coat with nonstick spray. Heat olive oil, in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2 to 3 minutes. Stir in garlic, oregano and cumin, until fragrant, about 1 minute. Remove from heat; stir in green chilies. In a large bowl, combined green chili mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 ½ cups cheese; seasoned with salt and pepper, to taste. To assemble the enchiladas, lay tortillas on a flat surface and spoon a 1/2 to 3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups of cheese. Place into oven and bake until bubbly, about 30 to 40 minutes. Serve immediately, topped with dollop of sour cream, if desired. Serves 6.
Number Of Servings:
Number Of Servings:
6

 

 

 

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