Enchiladas Verde
Author: Anita Edge
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
A simple, classic green chicken enchilada smothered in green chile sauce, always a popular dish. Vary the heat by using hotter chiles or hotter green chile sauce.
Ingredients
  • 12 corn tortillas
  • 1 cup diced green chiles
  • 2 cups 505 Green Chile Sauce
  • (comes in mild, medium, or hot - your choice)
  • 1½ cups shredded Monterey Jack cheese
  • 1½ cups shredded chicken
  • Vegetable oil
  • ¼ cup cotija or Feta cheese, crumbled
  • Optional garnish: shredded lettuce, avocado, diced tomato, green onion, sour cream, chopped cilantro
Instructions
  1. Toss together the chicken, cheese and the diced green chiles.
  2. Dip a tortilla in the oil to soften. Or you can brush each tortilla with oil and bake in a 400 degrees oven for 5 minutes to soften them.
  3. Note: Oil is the classic method, but I prefer to reduce fat by lightly steaming the tortillas in a steamer on top of the stove. My steamer is a pot with holes in the bottom that fits on top of another pot that you put water in; a lid goes on top. Steam for no more than 5 minutes.
  4. Lay a tortilla flat and spread about ¼ cup of green chile chicken mixture down the center. Roll the tortilla up to close it and then lay the tortilla seam side down in a 9x13 inch baking dish.
  5. Repeat until all of the tortillas are filled. Pour remaining sauce over the top. Add extra sauce if you wish.
  6. Sprinkle with the cotija or Feta cheese. Bake for 20 minutes at 300 degrees. This also works in a microwave for about 5 minutes, depending on microwave power and can also be made and separately microwaved on individual plates.
  7. Garnish with shredded lettuce, avocado slices, diced tomato, chopped green onion, sour cream, or chopped cilantro as desired.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/enchiladas-verde/