Chicken Enchiladas with Green Chile Sauce

https://meganvskitchen.com/easy-chicken-enchiladas-with-green-sauce/

Chicken Enchiladas with Green Chile Sauce

These Chicken Enchiladas with Green Sauce are spicy, bold, and packed with flavor. The homemade Green Chile Enchilada Sauce couldn’t be easier to make.

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Ingredients

Green Chili Enchilada Sauce

2 cups chicken broth
1 cup roasted green chiles I used 505 Southwestern medium heat
2 tomatillos
¼ teaspoon onion powder
1 teaspoon oregano
1 tablespoon cornstarch mixed with 1 tablespoon water

Chicken Enchiladas

4 tablespoons vegetable oil
12 corn tortillas
2 cups green chile enchilada sauce
2 cups shredded chicken
2 cups Monterey Jack cheese

Instructions

Green Chile Enchilada Sauce (Makes 2 ½ Cups)

Add all ingredients, including the cornstarch slurry, to a blender. Blend until completely smooth.
Pour the mixture into a medium saucepan or skillet.
Bring to a boil over medium-high heat, then reduce to medium and let it simmer for 12 minutes, stirring occasionally. The sauce may foam at first from blending, it will go away as it cooks.

Chicken Enchiladas

Preheat the oven to 375°F.
Heat 1 tablespoon of vegetable oil in a small skillet over medium-high heat. Once hot, lightly fry each tortilla for 10–15 seconds per side, adding more oil as needed. Transfer fried tortillas to a paper-towel-lined plate to drain excess oil. (This step prevents soggy, falling-apart enchiladas.)
Spread ½ cup of enchilada sauce across the bottom of your baking dish.
Fill each tortilla with shredded chicken and about 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
After all enchiladas are assembled, pour the remaining sauce over the top and sprinkle with the remaining cheese.
Bake for 15 minutes, or until the cheese is melted and bubbly.

Notes

Shredded Chicken (Oven Method)

Preheat the oven to 400°F.
Coat 2 pounds of chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
Bake for 25-35 minutes, depending on the size of the chicken breast, or until the chicken reaches 165°F.
Let it cool for 5 minutes, then shred while still warm. Store in an airtight container in the fridge for up to 4 days.

Nutrition