Easy Skillet Sour Cream-Green Chile Chicken Enchiladas
Ingredients
For the Chicken Filling:
- 2 cups shredded chicken (I use Rotisserie)
- 3/4 cup light sour cream
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup roasted hatch chile, diced small *see notes
For the Enchiladas:
- 1 [16-ounce] jar of salsa verde
- 8 tortillas (I use Siete Foods Cassava)
- 1 cup shredded Monterey jack cheese
For Serving (all optional):
- 1 avocado, cubed
- 1 lime, cut into wedges
- 1/4 small red onion, finely diced
- 2 tbsp cilantro leaves
Instructions
- Preheat the oven to 375 degrees F.
Prepare the Filling:
- In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.
Make the Enchiladas:
- Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.
- In a separate, small skillet over medium-low heat, heat 1/4 cup of the salsa verde. One by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla onto a plate and fill with about 2 tablespoons of the sour cream chicken filling. Gently roll, then lay seam side down in the prepared oven-safe skillet. Continue until all of the tortillas have been filled and rolled.
- Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
- Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
- Remove from oven and garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!
Notes
Notes:
*You can either use fresh, roasted Hatch chiles in this recipe. You just need to peel the skin, remove the stem, seeds, and then dice fine.
*You can also opt to use 2 [4-ounce] cans diced hatch chiles, drained.