Ingredients
- (makes 4 – 6 servings)
- 12 soft corn tortillas
- 5 fresh roasted hatch green chiles (or two 4 oz cans whole green chiles if you don’t have access to fresh) chopped
- 2 1/2 cups pulled rotisserie chicken (skinned and fork shredded)
- 3 tbsp olive oil
- 1 white onion (diced)
- 1 clove garlic (finely minced)
- 1 large tomato (seeded and diced)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 1/4 cup sour cream (divided)
- 3 tbsp butter
- 3 tbsp flour (to make these gluten free, sub masa harina. Bob’s Red Mill makes a great option.)
- 2 cups chicken stock
- 2 cups Monterey Jack cheese (grated and divided)
- 1/4 cup fresh cilantro (chopped)
Preparation
Step 1
Chop the chiles and set them aside.
Preheat the oven to 350 degrees.
To make the filling, heat the olive oil in a large saute pan over medium-high heat, then add the chopped onion and cook until slightly softened. Add the garlic, 1/2 of your chopped chiles, and the tomato, then cook a few more minutes. Add the pulled chicken, cumin, paprika, cayenne and salt, then stir to combine. Add in 1/4 cup of the sour cream and stir to coat the chicken and veggies with delicious creamy, spicy goodness.Transfer the filling to a bowl and set aside.
To make the sauce, melt the butter in the same skillet, then sprinkle in the flour (or masa harina for gluten free) and stir to create a paste. Cook for just a few minutes, then whisk in the chicken broth. Whisk until the mixture thickens slightly, then stir in the sour cream, 1/2 cup of the grated cheese and remaining green chiles. Whisk until smooth, season with salt to taste.
Stack your tortillas on a plate and microwave them for 30 seconds, just to warm and soften.
To assemble the enchiladas, spoon a bit of the chicken filling onto each tortilla, top with a sprinkle of cheese…
Roll each tortilla up into a nice little package, and arrange them (seam side down) in a single layer in a 9 x 13″ baking pan or casserole dish. Pour the sauce over the top of the enchiladas (reserving a cup or so) and sprinkle with an additional layer of cheese.
Bake them in the preheated oven for 20 – 30 minutes, or until the cheese has melted and everything looks bubbly and delicious.
To serve, spoon a little more sauce over the top of a few enchiladas and sprinkle with chopped cilantro.
Now, I’m off to the store to buy another pound of chiles, before they’re all gone.