Ingredients
Scale
- 2 tbsp olive oil
- 1/3 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 cups cooked shredded chicken
- 4 oz. hatch green chiles
- 15 oz. green enchilada sauce (divided)
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro (for garnish)
- Sour cream (for serving)
- Avocado slices (for serving)
Instructions
- Preheat oven to 375°F.
- In a skillet, heat olive oil and sauté onion until softened.
- Add garlic, cumin, chili powder, and salt; cook briefly.
- Stir in shredded chicken and green chiles; mix well.
- Pour half of enchilada sauce into a baking dish.
- Fill tortillas with the chicken mixture and cheese, then roll them up.
- Place rolled tortillas seam-side down in the dish, top with remaining sauce and cheese.
- Bake for 15-20 minutes until cheese is melted.
- Garnish with cilantro, sour cream, and avocado slices before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, use freshly shredded chicken or a rotisserie chicken.
Add extra chilies for a spicier filling.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg