Zesty Green Chile Chicken Enchiladas

• 
  Cooking spray
  
• 1
  tablespoon
  olive oil
• 2
  medium
  bell peppers
  red, yellow, or orange; cut into 1/4-inch pieces (2 cups)
• 1
  medium
  yellow onion
  cut into 1/4-inch pieces (1-1/2 cups)
• 1-1/2
  cups
  cooked chicken
  like shredded rotisserie
• 1-1/2
  teaspoons
  
  salt
  
  divided
• 1
  teaspoon
  ground chili powder
• 3/4
  teaspoon
  garlic powder
• 1/2
  teaspoon
  ground cumin
• 1/2
  teaspoon
  
  pepper
  
• 2
  cups
  shredded Monterey Jack cheese
  8 ounces, divided
• 1-1/2
  cups
  light sour cream
  or fat-free, or plain Greek yogurt
• 2
  (4-ounce) cans
  
  diced green chiles
  
  drained
• 8
  (8-inch)
  tortillas
  I love TortillaLand for fresh, soft tortillas
• 2
  cups
  green enchilada sauce
  I love homemade! See note 1 for the recipe.
• Toppings as desired
  see note 2 for suggestions

• Place a rack in the center of your oven and preheat oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with cooking spray to prevent sticking, and set aside.
• Heat the olive oil in a large skillet over medium heat. Once oil is hot, add the chopped bell peppers and onion. Cook, stirring occasionally, until vegetables soften and the onion becomes translucent, approximately 8-10 minutes.
• To the skillet, add the cooked chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir well to ensure the spices evenly coat the chicken and vegetables. Remove the skillet from the heat and allow the mixture to cool completely to room temperature.
• In a large bowl, combine 1 cup of the shredded Monterey Jack cheese, the light sour cream (or Greek yogurt), the drained diced green chiles, and the remaining 1 teaspoon of salt. Once the chicken and veggie mixture has cooled, add it to the cheese mixture and stir with a large spoon until the chicken and vegetables are evenly coated.
• Prepare tortillas according to package directions (usually involves warming). Lay a tortilla on a work surface and spread about 1/8 of the chicken and cheese mixture (approximately a heaping 1/2 cup) down the center, leaving a small space on each end. Roll the tortilla as tightly as you can without the filling squishing out, and place it in the prepared baking pan, seam-side down. Repeat with the remaining tortillas, arranging them snugly in the dish. Pour 1 1/2 to 2 cups of the green enchilada sauce evenly over the top of the rolled enchiladas (use more if you desire a saucier dish). Cover the pan tightly with aluminum foil and bake for 30 minutes.
• Remove the pan from the oven, uncover it, and sprinkle the remaining 1 cup of cheese over the top. Return the uncovered pan to the oven and bake for an additional 5-10 minutes, or until the cheese is beautifully melted and bubbly. Sprinkle with your desired toppings (see Note 2) and allow to cool slightly before serving for easier plating. Enjoy your homemade Green Chile Chicken Enchiladas!

Note 1: Elevate your enchiladas with homemade green enchilada sauce. While store-bought is convenient, making your own offers a fresh, vibrant flavor that is truly unparalleled. Here’s how to create your signature sauce:

Homemade Green Enchilada Sauce Ingredients:

• 1 pound (9–10) small tomatillos, husked, scrubbed, and left whole
• 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups)
• 2 medium jalapeños, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup); adjust quantity for desired heat
• 1 medium yellow onion, coarsely chopped
• 4 cloves garlic, peels on and left whole
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1 cup water (or more, for desired consistency)

Instructions for Homemade Sauce:

1. Place a rack in the center of your oven and preheat to 400°F (200°C). For easy cleanup, line a large rimmed sheet pan with parchment paper. Arrange the tomatillos, poblanos, jalapeños, onion, and garlic in a single layer on the prepared pan. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss gently to ensure all vegetables are coated, then spread them into an even layer.
2. Roast in the preheated oven for 25–30 minutes, flipping and tossing the vegetables halfway through. The goal is for the peppers and onion to become golden brown and tender, and the tomatillos to begin breaking down and softening. This roasting process deepens their natural sweetness and adds a smoky char.
3. Once roasted, carefully peel the skins from the garlic cloves and discard them. Working in batches if necessary, transfer the roasted vegetables to a blender. Add the fresh cilantro and puree until the mixture is smooth. Next, add the ground cumin and 1 cup of water, then blend again until completely smooth. Taste the sauce and adjust seasonings as desired, adding more salt, pepper, or cumin if needed. If you prefer a thinner sauce, gradually add more water, one tablespoon at a time, until you achieve your desired consistency. This homemade sauce can be made ahead of time and stored in the refrigerator for up to 5 days.

Note 2: Elevate your enchiladas with a variety of delicious toppings. While amazing on their own, these additions bring an extra layer of freshness and flavor. Optional toppings include: diced cherry tomatoes for a burst of sweetness and acidity, fresh cilantro for herbaceous brightness, creamy diced avocados for richness, and finely diced red onion for a slight crunch and sharp bite. Feel free to add a dollop of extra sour cream or a sprinkle of crumbled cotija cheese as well!

Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. For longer preservation, freeze them in a freezer-safe container for up to 3 months. To reheat, bake in the oven at 350°F (175°C). Refrigerated enchiladas will need 20–30 minutes, while frozen enchiladas require about 45 minutes (remember to thaw first if using a glass dish to prevent cracking). For quicker reheating, individual portions can also be warmed in the microwave.

Nutrition