Green Chili Chicken Enchiladas

There’s nothing new about Green Chicken Enchiladas, but today I’m sharing a recipe for a bright and complex enchilada sauce that takes under 20 minutes to make and trust me, it’s worth the extra step.

Since the chicken is pre-cooked this meal super simple & ready for the oven in around 30 minutes. Yay!

Green Chili Chicken Enchiladas

INGREDIENTS

2 tablespoons olive oil

1 large onion, chopped

2 large poblano pepper, chopped

1 jalapeño, seeded and chopped

1 teaspoon salt, plus more to taste 

4 garlic cloves, minced

2 cans (8 oz each) chopped green chilis

1 cup chicken stock

2 cups cooked chicken, chopped

1 can black beans, drained and rinsed

1 (8 oz) block of Monterey Jack cheese, shredded

8 to 10 (8 inch) corn and wheat tortillas

2 tablespoons fresh cilantro, chopped

1 scallion, white and green parts, chopped

DIRECTIONS

Preheat the oven to 350°. 

Heat the olive oil in a large sauté pan over medium heat. Add the onion, poblano pepper, jalapeno, and salt. Sauté, stirring occasionally until the onion and peppers are soft and begin to caramelize, 8-10 minutes. Add the garlic and sauté for 30 seconds. Add one can of green chilis and the chicken stock. Deglaze the skillet by working up any browned bits, turn down heat and simmer for 10 minutes. 

Transfer the mixture to blender and carefully pulse to blend until smooth. 

In a large bowl combine the second can of green chilis, chicken, black beans, 2/3 of the shredded cheese (keeping some to top the dish with), and 1/3 cup of the enchilada sauce. Stir to combine. Taste and season with 1/2 tsp of salt, if needed.

Pour 1/4 cup of the enchilada sauce in the bottom of your baking dish. Gently shake to spread around evenly.

Lay out all your tortillas, distribute the filling evenly in the center of each tortilla. Roll each tortilla and place seam side down in the baking dish. Squish them all into a row.

Pour the remaining sauce down the center, over the top of the enchiladas. Try to leave the ends open so they get brown and crisp.

Top with the leftover cheese.

Place in oven and bake for 25 minutes. 

Top with the chopped cilantro and scallions. Serve hot.

- Store leftovers in an airtight container in the fridge. The enchiladas will keep for 2-3 days. -