Green Chile Chicken Enchiladas
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 8 yellow corn tortillas
  • 2 cups rotisserie chicken, shredded*
  • 2 cups oaxaca cheese, shredded
  • 2 cups green Mexican sauce
  • ½ cup red onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup chicken stock
  • ½ tsp ground coriander
  • ½ lime, juice
  • vegetable oil
  • salt and pepper
  • ¼ cup sour cream
  • 1 tbsp milk
  1. Place a large saucepan over medium heat with vegetable oil. Add onion and garlic, sauté for 5 minutes until onion is soft. Stir in coriander, then add chicken stock, green Mexican sauce and the juice of half of lime. Reduce heat to low, season with salt and pepper, and allow sauce to simmer for 30 minutes.
  2. Preheat oven to 400F.
  3. In a mixing bowl, toss chicken with 1 cup of green sauce and ½ cup of shredded cheese. Set aside.
  4. Heat vegetable oil in a fry pan over medium high heat. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
  5. Spread 1 cup green sauce lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with remaining green sauce and cheese.
  6. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.
  7. Mix sour cream and milk to make a crema to garnish enchiladas.
  8. Serve with a green salad.
For the rotisserie chicken you can use store bought chicken or make your own the day before for easy preparation.
Rotisserie Chicken Recipe: Preheat oven to 275F. Coat 3 boneless, skinless chicken thighs in spice mix: 2 tsp paprika, 2 tsp salt, 1 ½ tsp dried thyme, 1 tsp garlic powder,
1 tsp onion powder, & ½ tsp ground black pepper. Place chicken in a roasting pan with ½ cup of chicken stock, cover tightly and braise for 2 hours until chicken is tender and falling apart.
Recipe by Un Assaggio of Food, Wine, & Marriage at