Chicken Enchiladas with Roasted Green Chile Sauce
This recipe for chicken enchiladas with roasted green chile sauce is a delicious meal option when you're craving Tex-Mex style comfort food.
Servings: 1 enchilada
Calories: 280kcal
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon taco seasoning mix
- 1/2 cup salsa
- 1/2 cup chicken broth or water
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 1 cup cheese, shredded (Monterey jack, cheddar and/or queso fresco)
- 2 cups green chile sauce
- 8 flour tortillas
- Toppings of choice: such as diced tomatoes, sliced green onions, and chopped cilantro
- Additional sour cream for serving
Instructions
To make the chicken enchilada filling with a slow cooker:
- Rub the chicken breasts with the taco seasoning and place in the slow cooker crock. Add the salsa and chicken broth. Cover and cook on low 7-9 hours (high 3 to 4 hours) until chicken is cooked.
- Remove the cooked chicken from the slow cooker and shred by placing two forks back to back and pull the meat apart.
- Return the shredded chicken to the slow cooker and add 1/4 cup of the green chile sauce, sour cream, lime juice, and 1/2 cup of the cheese. Stir to combine, cover, and keep on low until ready to use.
To make the chicken enchilada filling on a stovetop:
- In a large skillet, over medium heat, heat about 1 tablespoon of olive oil. Rub the chicken breasts with the taco seasoning.
- Add the chicken to the preheated skillet and brown for 6-7 minutes each side, or until done (juices run clear and not pink remains).
- Remove the cooked chicken from the skillet and shred by placing two forks back to back and pull the meat apart.
- Return the shredded chicken to the skillet and and add 1/4 cup of the green chile sauce, sour cream, lime juice, and 1/2 cup of the cheese. Stir to combine, cover, and keep on low until ready to use.
To assemble the chicken enchiladas:
- Preheat your oven to 350º F. Add about 1/2 cup of green chile sauce to cover the bottom of a 13 x 9 inch baking pan.
- Spoon about 1/2 cup of the chicken enchilada filling on top a tortilla, roll it up, and place it seam side down in the baking pan. Repeat until all the chicken enchiladas are filled. Top with the green chile sauce and the remaining shredded cheese.
- Cover the pan tightly with foil and bake in a preheated oven for about 20-30 minutes. Uncover and bake for an additional 10 minutes until the cheese melts and the sauce is bubbly.
- Remove the chicken enchiladas from the oven and let it sit for 5 minutes before serving. Serve with your toppings of choice along with a dollop of sour cream.
Nutrition
Calories: 280kcal