Green Chile Chicken Enchiladas with Corn Tortillas
Make comforting, authentic Green Chile Chicken Enchiladas using corn tortillas. This recipe focuses on simple preparation for a flavorful Southwestern dinner.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese, divided
- 1 (10 ounce) can red or green enchilada sauce (use green chile sauce for best flavor)
- 12 corn tortillas
- 1 cup chicken broth
- 1/2 cup sour cream or Mexican crema (for topping)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- In a bowl, combine the shredded chicken, cooked onion and garlic mixture, black beans, and 1/2 cup of the shredded cheese. Mix well.
- Prepare the corn tortillas: Pour chicken broth into a shallow dish. Briefly dip each corn tortilla into the warm broth for about 5 seconds per side to soften it. This step prevents the corn tortillas from breaking when you roll them.
- Fill each softened tortilla with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are used.
- Pour the green chile enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Remove from the oven and let stand for 5 minutes before serving. Top each serving with a dollop of sour cream and fresh cilantro.
Notes
- To make this recipe truly authentic, use Hatch green chile sauce if available.
- If your corn tortillas tear easily even after dipping, you can lightly fry them in a small amount of oil for 10 seconds per side before filling.
- For a richer flavor, mix 1/4 cup of the green chile sauce into the chicken filling mixture before rolling.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 5
- Protein: 28
- Cholesterol: 75