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Per serving
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- 1
Blend the green sauce
Toss the salsa verde, drained green chiles, Mexican crema, the juice of the lime (about 2 tablespoons), the chicken bouillon, a big handful of chopped cilantro, and 1 teaspoon salt into a blender. Blend a full minute until smooth. Taste it, fix the salt, and if it's too thick splash in water a couple tablespoons at a time until it pours. This sauce is the whole ballgame, so make it taste amazing.
- 2
Prep the chicken
Shred the rotisserie chicken into a bowl (you want about 1 pound of meat). Stir in about 1/2 cup of the green sauce so every bite is already seasoned.
- 3
Char the tortillas
Warm the corn tortillas one at a time right over a gas flame, flipping with tongs until pliable with a few charred spots, then stash them in a zip-top bag to steam soft. No gas burner? Rub both sides of each tortilla with a little oil, stack on a plate under a damp paper towel, and microwave about 1 minute until bendy. Cold, stiff tortillas crack when you roll them, so don't skip this.
- 4
Fill and roll
Preheat the oven to 375 degrees F and lightly grease a 9x13 dish. Dip a warm tortilla in the green sauce to coat both sides, lay it in the dish, add about 2 tablespoons chicken and a sprinkle of Monterey Jack down the center, roll it up, and set it seam-side down. Keep going until you've used all the chicken and Monterey Jack.
- 5
Sauce and cheese
Pour more green sauce over the top, enough to come about halfway up the enchiladas. Scatter the mozzarella all over. Cover with greased foil so it doesn't stick to the cheese.
- 6
Bake
Bake covered at 375 degrees F for 20 minutes, then pull the foil and bake another 10 minutes until bubbly.
- 7
Broil and rest
Crank the broiler to high, move the rack up top, and broil 1 to 3 minutes for crispy golden cheese spots. Watch it like a hawk, it burns fast. Let the enchiladas rest 10 minutes before slicing so they hold together.
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Green Chile Chicken Enchiladas
Created by: TacoEveryDay
Ingredients
- 1 lb rotisserie chicken
- 15 corn tortillas
- 15 oz salsa verde
- 14 oz green chiles
- 1 cup Mexican crema
- 1 lime
- 2 tsp chicken bouillon
- cilantro
- 10 oz Monterey Jack cheese
- 8 oz mozzarella cheese
- salt
Instructions
- Blend the green sauceToss the salsa verde, drained green chiles, Mexican crema, the juice of the lime (about 2 tablespoons), the chicken bouillon, a big handful of chopped cilantro, and 1 teaspoon salt into a blender. Blend a full minute until smooth. Taste it, fix the salt, and if it's too thick splash in water a couple tablespoons at a time until it pours. This sauce is the whole ballgame, so make it taste amazing.
- Prep the chickenShred the rotisserie chicken into a bowl (you want about 1 pound of meat). Stir in about 1/2 cup of the green sauce so every bite is already seasoned.
- Char the tortillasWarm the corn tortillas one at a time right over a gas flame, flipping with tongs until pliable with a few charred spots, then stash them in a zip-top bag to steam soft. No gas burner? Rub both sides of each tortilla with a little oil, stack on a plate under a damp paper towel, and microwave about 1 minute until bendy. Cold, stiff tortillas crack when you roll them, so don't skip this.
- Fill and rollPreheat the oven to 375 degrees F and lightly grease a 9x13 dish. Dip a warm tortilla in the green sauce to coat both sides, lay it in the dish, add about 2 tablespoons chicken and a sprinkle of Monterey Jack down the center, roll it up, and set it seam-side down. Keep going until you've used all the chicken and Monterey Jack.
- Sauce and cheesePour more green sauce over the top, enough to come about halfway up the enchiladas. Scatter the mozzarella all over. Cover with greased foil so it doesn't stick to the cheese.
- BakeBake covered at 375 degrees F for 20 minutes, then pull the foil and bake another 10 minutes until bubbly.
- Broil and restCrank the broiler to high, move the rack up top, and broil 1 to 3 minutes for crispy golden cheese spots. Watch it like a hawk, it burns fast. Let the enchiladas rest 10 minutes before slicing so they hold together.