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A plated serving of green chile chicken enchiladas with black beans and shredded cheese, highlighting a comforting Mexican dish.

Green Chile Chicken Enchiladas

Taco-seasoned chicken, caramelized onions and Monterey Jack rolled in sauce-dipped tortillas and baked in green chile enchilada sauce. A Southern California family favorite.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3-4 boneless skinless chicken breasts pounded to even thickness
  • 2 Tbsp homemade taco seasoning or 1 store packet
  • 2 Tbsp cooking oil
  • 2 medium onions sliced
  • 45 oz green chile enchilada sauce three 15-oz cans; Las Palmas medium or mild
  • 10-12 flour tortillas or corn
  • 2 cups shredded Monterey Jack cheese

Method
 

  1. Pat the chicken dry and press the taco seasoning into both sides.
  2. Heat the oil in a large skillet over medium-high and cook the chicken 4-5 minutes per side. Cool a few minutes, then cut into bite-size pieces.
  3. In the same skillet, saute the onions about 5 minutes until deep golden; scrape into a bowl.
  4. Pour the enchilada sauce into the skillet and warm over low heat, scraping up the browned bits.
  5. Preheat the oven to 350°F. Spread about 2 cups of sauce in a large casserole dish.
  6. Dip each tortilla in the warm sauce on both sides, fill with chicken, a spoonful of onions and a sprinkle of cheese, roll tightly and fit into the dish.
  7. Pour the remaining sauce over the top and sprinkle with the rest of the cheese. Bake about 30 minutes until hot and bubbly. Rest 10 minutes before cutting.

Notes

Use mild sauce for sensitive palates. Serve with beans, rice, pico de gallo or guacamole.