Instructions:
Prepare the green chile sauce:
Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Stir in the roasted green chiles, chicken broth, cumin, and a pinch of salt. Simmer for 10 minutes to blend the flavors.
Remove from heat and stir in sour cream and 1/2 cup chopped cilantro. Blend the mixture with an immersion blender (or in batches in a regular blender) until smooth. Adjust seasoning with salt if needed. Set aside.
Make the filling:
In a large bowl, combine shredded chicken, 1 cup of cheese, 1/2 cup chopped cilantro, diced onion, cumin, salt, and pepper. Mix well.
Assemble the enchiladas:
Preheat your oven to 375°F (190°C).
Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
Spread 1/2 cup of the green chile sauce on the bottom of a 9×13-inch baking dish.
Dip each tortilla in the green chile sauce to lightly coat it, then place about 1/4 cup of the chicken filling in the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Bake:
Pour the remaining green chile sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle the remaining 1 1/2 cups of cheese evenly on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with the extra 1/2 cup of chopped fresh cilantro.
Serve warm with optional sides like sour cream, avocado slices, or a side salad.
Notes
For a spicier version, add a diced jalapeño to the green chile sauce while simmering.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Green Chile Chicken Enchiladas with Extra Cilantro!