Debbie's Easy Green Chile Chicken Enchiladas

My go-to chicken enchiladas! So easy and so delicious!

Debbie was one of the first people I met at the gym in Aptos after I joined in 2017. She no longer goes, but while she was still a member, she invited a few of us for dinner and made these delicious enchiladas. They were so simple yet so delicious that they quickly became my go-to enchiladas too.

This recipe has been adapted from Damn Delicious’s recipe. Thanks, Debbie! ❤️

Serve 4~8

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Ingredients

• 1 tbsp vegetable oil

• 1 medium sweet onion, diced

• 3 garlic cloves, minced or finely chopped

• 1 tsp dried oregano

• 1 tsp cumin

• 1 4-oz can diced green chiles (with the juice) - sometimes I mix green chiles and jalapeño to add more heat.

• 4 cups coarsely shredded chicken, cooked

• 1 (16-oz) container salsa verde, divided

• 1/2C chopped fresh cilantro leaves

• 3~4C Mexican cheese, divided

• Kosher salt and black pepper, to taste

• 10~12 (8-inch) flour tortillas

• sour cream (optional)

• 1/2 avocado, diced (optional)

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Instructions

1. Preheat oven to 350 degrees F. Coat a 9 x 13 baking dish with nonstick spray.

2. In a large skillet, heat oil over medium heat. Add onion and cook, for a couple of minutes - stirring frequently. Stir in garlic and cook for 30 seconds or until fragrant, then add oregano and cumin and cook just about a minute or so. Remove from heat. Add green chiles and stir to mix.

   

  3. Add the green chile mixture, chicken, 1/3C salsa verde and cilantro in large bowl. Add 1 1/2~2C cheese and mix well. Season with salt and pepper if needed.

4. Lay tortilla on a flat surface and spoon about 1/2C chicken mixture. Roll the tortilla and place seam side down in a baking dish. Repeat the same with the remaining tortilla and chicken mixture. Top with the remaining salsa verde and 1 1/2C cheese. (Note: I use 2 9x9 baking dishes and freeze one for later dinner since it’s just us two here. But you can use a 9x13 baking dish too.).

5. Cover with a foil and bake 15~20 minutes. Remove the foil and continue to bake for another 10 minutes, or until bubbly. (Note: Lightly coat the foil with cooking spray before covering the enchiladas to prevent the cheese from sticking to the foil.) 

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