Ingredients
Scale
- 2 cups shredded or Rotisserie Chicken
- 1 Tbsp olive oil
- ½ yellow onion
- 3 garlic cloves, peeled
- 1 (4 oz) can diced green chiles
- ¼ cup lime juice
- 2 tsp ground cumin
- ¾ tsp ground coriander
- ¼ tsp ancho chili powder
- ½ tsp dried oregano
- ½ tsp salt
- 8 tortillas
- 1 (8 oz) bag shredded cheese, mexican blend
- Avocados, cilantro, radish and limes for garnish (optional)
Instructions
- Preheat the oven to 375°
- Make the green chile sauce. Add the olive oil, onion, garlic cloves, green chiles, lime juice, cumin, coriander, ancho chili powder, oregano, and salt to a blender and blend until smooth.
- Reserve ¼ cup of green chile sauce
- Combine shredded chicken, remaining hatch green chili sauce and ¾ bag of shredded cheese.
- Grease an 8×8 baking dish.
- Soften the tortillas by zapping them in the microwave for 20 seconds or throwing them onto a hot nonstick skillet for 10 seconds per side. Add a dollop of chicken to a tortilla, roll and place it into the baking dish. Continue until you have filled and rolled all of the tortillas.
- Top the enchiladas with ¼ cup of reserved green chile sauce and sprinkle the remaining cheese over the top.
- Bake the enchiladas for 15-20 minutes until cooked through and cheese is bubbling.
- Serve immediately with rice and beans or your favorite Mexican side dish.
