Green Chicken Enchiladas Easy (Print Format)
Tender chicken wrapped in tortillas, baked with green chile sauce and cheese, finished with cilantro and avocado.
# Ingredients:
→ Main ingredients
01 -
2 boneless, skinless chicken breasts
02 -
1/2 yellow onion, sliced
03 -
4-6 garlic cloves
04 -
1/2 green bell pepper, sliced
05 -
8 oz canned green chile enchilada sauce
06 -
1 can cream of chicken soup
07 -
1/4 cup salsa verde
08 -
1 tbsp McCormick roasted chipotle seasoning
09 -
1/2 tbsp cumin
10 -
1 tsp chili powder
11 -
1 tsp garlic powder
12 -
1 tsp chicken bouillon, optional
13 -
1/4 tsp kosher salt
14 -
2 cups Colby Jack cheese, shredded
15 -
Flour tortillas
16 -
1 tbsp chipotle sauce, optional
→ Toppings
17 -
1/4 cup fresh cilantro, chopped
18 -
1 avocado, sliced
19 -
Sour cream or yogurt
20 -
Tapatio hot sauce
# Steps:
01 -
Preheat the oven to 400 degrees Fahrenheit.
02 -
In a bowl, season chicken breasts with McCormick roasted chipotle seasoning, cumin, chili powder, garlic powder, and kosher salt.
03 -
Add seasoned chicken breasts to a baking sheet along with garlic cloves and sliced onions. Drizzle olive oil over the chicken and vegetables and sprinkle a little seasoning on the vegetables. Toss to coat.
04 -
Cover and roast in the oven for 40 minutes, flipping the chicken halfway through. Make slits in the chicken to check its progress. Uncover and cook for an additional 10 minutes.
05 -
While the chicken cooks, combine green chile enchilada sauce, salsa verde, garlic powder, and cream of chicken soup in a bowl. Mix thoroughly.
06 -
Remove the pan from the oven and shred the cooked chicken using a fork or hand mixer.
07 -
In a bowl, combine shredded chicken with 1/4 cup enchilada sauce and 3 tbsp salsa verde to create a juicy mixture.
08 -
Spread 1/2 cup enchilada sauce evenly across the bottom of a baking dish.
09 -
On a flat surface, spoon chicken and pepper mixture onto a tortilla, top with cheese, and roll the tortilla. Place it seam-side down in the prepared baking dish. Repeat the process until the baking dish is filled.
10 -
Pour the remaining enchilada sauce over the filled tortillas in the baking dish. Sprinkle any remaining chicken on top, if available. Top with the remaining cheese.
11 -
Bake the enchiladas in the oven for 20 minutes, or until the cheese is fully melted.
12 -
Allow enchiladas to cool slightly before serving. Top with fresh cilantro, avocado slices, sour cream, and Tapatio hot sauce.