Description
These white and green chicken enchiladas are about to be your new weeknight dinner obsession! Soft flour tortillas filled with a cheesy chicken filling, slathered with a savory green tomato sauce, and sprinkled with a blanket of bubbly white cheddar cheese.
Ingredients
Units
Scale
- 18–20 flour tortillas
- 1 rotisserie chicken
- 2 cups cottage cheese
- 1 tbsp butter
- 1 yellow onion
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1 cup white cheddar cheese
- Dash of Salt and pepper
Green Enchilada Sauce
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- 1 cup vegetable broth
- 1 can green tomatoes
- 1 4–oz can green chilis
- 2 tsp chipotle chili powder
- 2 tsp cumin
- 1 jalapeno, seeds removed
Instructions
- Preheat oven to 350ºF.
- Make green enchilada sauce. In a skillet over medium-high heat, melt butter. Add chopped onions and garlic to the skillet and saute until soft. Pour in chicken broth, green chilis, fire-roasted green tomatoes, seasonings, and chopped jalapeno. Let it simmer for 3-4 minutes. Pour the mixture into a blender and blend until smooth. Set aside while you make the enchilada filling.
- Make the enchilada filling. In a pan over medium heat, add olive oil and chopped onion, cumin, chipotle powder, salt, and pepper. Cook until soft and remove from heat. Add cooked onions, shredded rotisserie chicken, cottage cheese, and cheddar cheese to a bowl. Stir until combined.
- Assemble enchiladas. You should be able to fill two 9×13-inch pans of enchiladas, which is about 20-24 enchiladas. Pour 1/3 cup of green sauce on the bottom of the pan and spread with a spatula to cover the bottom of each ban.
- Fill a flour tortilla with a couple of generous spoonfuls of filling, gently roll up the tortilla, and place it seam-side down in the pan. Continue filling the rest and lining them closely in the pan.
- Pour the rest of the green enchilada sauce evenly on top of the enchiladas and spread to cover. Sprinkle extra white cheddar cheese on top. Bake in a preheated oven for 25-30 minutes.
- Top with cilantro, sour cream, jalapeño slices, and serve with rice. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes