Green Chile Chicken Enchiladas (gf) Recipe
chicken, corn tortillas, Hatch green chiles, garlic, cilantro, black beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in shredded chicken, diced Hatch green chiles, black beans, cumin, and salt. Cook for another 5 minutes until heated through. Remove from heat and stir in half of the chopped cilantro.
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the filling mixture. Take a corn tortilla, fill it with a portion of the chicken mixture, and roll it up. Place the rolled tortilla seam side down in the baking dish. Repeat with remaining tortillas and filling.
- 3
Bake the Enchiladas
If desired, sprinkle shredded cheese on top of the assembled enchiladas. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- 4
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with remaining fresh cilantro before serving.