Green Chile Chicken (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
0.25 teaspoon black pepper
02 -
1 teaspoon ground cumin
03 -
2 cloves garlic, minced
04 -
0.5 cup onion, diced
05 -
1.5 cups Monterey Jack cheese, shredded
06 -
1 cup cheddar cheese, shredded
07 -
2 cups Hatch green chile sauce or canned green enchilada sauce
08 -
2 cups cooked chicken, shredded
09 -
10–12 corn tortillas
10 -
0.5 teaspoon salt
→ Garnish and Serving
11 -
0.5 cup sour cream (optional)
12 -
0.25 cup fresh cilantro, chopped
# Step-by-Step Directions:
01 -
Top with plenty of cilantro, grab some sour cream if you like, and dig in while it’s hot.
02 -
Pop the dish in the oven and let it bake uncovered for around 25–30 minutes. You’re looking for that cheese to be all gooey and golden on the top.
03 -
Cover the tortillas with whatever cheese you’ve got left, then pour the rest of the green chile sauce all over so it soaks in everywhere.
04 -
Toss some of the chicken mix and both cheeses onto each tortilla. Roll ‘em up snug, then line everything up in the baking dish, seam side down.
05 -
Splash about 120 ml of the green chile sauce into the greased dish, making sure the bottom’s coated well.
06 -
Heat those corn tortillas for a bit, either on a hot pan or toss them in the microwave. That keeps them from cracking when you fill ‘em.
07 -
Get a pan going over medium heat. Toss in the onion and garlic until they’re soft, then add chicken, cumin, salt, and pepper. Stir so it’s all hot and well mixed.
08 -
Switch your oven to 190°C and spray a 23x33 cm dish with oil or butter, just so nothing sticks.
# Helpful Notes:
01 -
If you can track down fresh Hatch green chiles, go for it. The taste is unbeatable.