Delicious Green Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon canola oil
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 (4-ounce) cans diced green chiles
  • 4 cups coarsely shredded chicken
  • 500g salsa verde, divided
  • ½ cup chopped fresh cilantro leaves
  • 3 cups shredded Monterey Jack cheese, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 8 flour tortillas, warmed
  • ½ cup sour cream
  1. Preheat oven to 170 degrees C. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Heat canola oil in a large skillet over medium heat.
  3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  4. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
  5. In a large bowl, combine green chile mixture, chicken, ⅓ cup salsa verde and cilantro.
  6. Stir in 1½ cups cheese; season with salt and pepper, to taste.
  7. To assemble the enchiladas, lay tortilla on a flat surface and spoon a couple spoonfuls of the chicken mixture in the center.
  8. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1½ cups cheese.
  9. Place into oven and bake until bubbly, about 25-30 minutes.
  10. Serve with dollops of sour cream.
Recipe by Maya Kitchenette at