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Green Chili Chicken Enchiladas in Sour Cream

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“I cook this recipe in a small 8 x 8 Pyrex dish. Makes 6 enchiladas or 3 servings. I make a double batch of green chili sauce and freeze half.”
READY IN:
1hr
SERVES:
3
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
  2. In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
  3. In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
  4. Prepare a baking dish; spray with non-stick spray.
  5. Add 1/2 of the sauce mixture to the bottom.
  6. In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
  7. Continue to fry the remaining tortillas, adding oil to the skillet as needed.
  8. Spoon chicken mixture into tortillas and add cheese.
  9. Fold like a burrito and add to baking dish. Repeat.
  10. Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
  11. Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.

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