Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas are creamy, cozy, and loaded with vibrant flavor. They’re equal parts comforting and fresh! The magic is in the from-scratch enchilada sauce that features tomatillos, roasted green chilis, a medley of bold seasonings, and more.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 296kcal

Author Nichole

Ingredients

1 Large white onion peeled and cut into four pieces
5 Cloves Garlic peeled
10 Tomatillos peeled and cut into 4 pieces
1 Serrano pepper, with the stem cut off optional
4 Cups Chicken broth
1 4oz Can Fire roasted green chilis
1 tsp Dried oregano
1 tsp Cumin powder
1 tsp Salt divided
1 tsp Black pepper
2 Tbsp Olive oil
5 Chicken breast tenders
4 Ounces Cream cheese at room temperature
1 15oz Can Sweet corn drained of the water
8 Ounces Colby jack cheese freshly grated
8-10 Corn tortillas

Instructions

Add the onion, garlic, tomatillos, serrano (if using) and chicken broth to a large saucepan over high heat and boil until the onion becomes soft.
Strain the veggies from the water and add them to the blender along with the green chilis, ½ teaspoon of salt, chicken broth, oregano and cumin powder.
Once the cooked veggies have cooled a bit, blend until smooth.
Pour the sauce back into the saucepan and bring to a simmer over low medium heat for about 10 minutes, stirring every two to three minutes to prevent burning.
In the meantime, preheat the oven to 350 degrees Fahrenheit.
Add the olive oil to a large skillet over medium heat, add the chicken, sprinkle on the remaining salt and pepper and cook through. Remove the chicken from the pan and shred it once it has cooled enough to handle.
Stir the cream cheese into the chicken along with the corn and half of the shredded cheese.
Heat the tortillas in a microwave for thirty seconds, then turn them over and heat for another fifteen seconds.
Pour half of the sauce into the bottom of a 9x13 baking dish and set aside.
Add some of the chicken to the center of a tortilla then roll it up and place it, face down into the pan.
Repeat the process until all of the chicken has been used.
Pour the remaining sauce over the tops of the tortillas and sprinkle on the remaining cheese.
Bake for 20-25 minutes, or until the cheese starts to bubble.
Remove from the oven and let cool for 10 minutes before serving with a dollop of sour cream, fresh lime wedges and some cilantro.

Notes

Storing and Freezing:
Once the enchiladas have cooled off completely, you can store them in an airtight container in the fridge for 2-3 days or freeze them for later.

To freeze, simply cover the baking dish tightly with foil, and freeze for up to 3 months. When you’re ready to serve them, let the frozen enchiladas thaw in the refrigerator overnight prior to baking.

Nutrition