Chicken Enchiladas Verde Recipe

Name: Chicken Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 12 red bell pepper, chopped; 1 serrano pepper, seeds removed and finely chopped; 3 garlic cloves, minced; 1 (4 1/2 ounce) candiced chili peppers; 3 cups cooked and shredded chicken breasts; 3 cups shredded monterey jack pepper cheese, divided; ½ cup sour cream; ⅓ cup chopped cilantro; salt and pepper; 3 tablespoons canola oil; 8 white corn tortillas; 1 (15 ounce) canhatch green enchilada sauce; green chili salsa; sour cream; sliced ripe olives

Servings: persons

3 tablespoons olive oil
1 onion, chopped
12 red bell pepper, chopped
1 serrano pepper, seeds removed and finely chopped
3 garlic cloves, minced
1 (4 1/2 ounce) candiced chili peppers
3 cups cooked and shredded chicken breasts
3 cups shredded monterey jack pepper cheese, divided
½ cup sour cream
⅓ cup chopped cilantro
salt and pepper
3 tablespoons canola oil
8 white corn tortillas
1 (15 ounce) canhatch green enchilada sauce
green chili salsa
sour cream
sliced ripe olives

1
Preheat oven to 350 degrees.
2
In large saucepan, heat olive oil.
3
Add onion, red bell pepper, Serrano pepper, garlic, and chile peppers.
4
Saute until onion is translucent.
5
Remove from heat.
6
Add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
7
In 8 inch skillet, heat canola oil.
8
Place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with.
9
DO NOT FRY UNTIL CRISP!
10
Drain on paper towels.
11
Fill each tortilla with a few tablespoons of chicken mixture.
12
Roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
13
Top with Enchilada Sauce and remaining cheese.
14
Bake for 30 minutes.
15
Garnish with green salsa, sour cream, and ripe olives.

1301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, chopped, 12 red bell pepper, chopped, 1 serrano pepper, seeds removed and finely chopped, and more.

Yes, Chicken Enchiladas Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas Verde

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