Green Chili Chicken Enchiladas

Step 1

Bring a large pot of salted water to a boil and add the chicken breasts. Simmer for 15–18 minutes until cooked through. Remove to a cutting board and shred when cool enough to handle. Reserve 1/2 cup of cooking liquid.

Step 2

Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Step 3

Stir in the green chili enchilada sauce, sour cream, cumin, and salt. Simmer gently for 5 minutes to marry the flavors. The sauce should be creamy and smooth.

Step 4

Warm the corn tortillas in a dry skillet or directly over a gas flame to make them pliable, about 30 seconds per side.

Step 5

Preheat your oven to 350°F (175°C). Pour a thin layer of the green chili sauce into the bottom of a 9x13-inch baking dish.

Step 6

Dip each warm tortilla into the green chili sauce to coat, then fill with a generous handful of shredded chicken and a sprinkle of both cheeses. Roll snugly and place seam-side down in the baking dish.

Step 7

Repeat with all tortillas. Pour any remaining sauce over the enchiladas and sprinkle the top with the remaining cheese.

Step 8

Bake for 20–25 minutes until the cheese is bubbly and golden.

Step 9

Squeeze lime juice over the finished enchiladas, top with fresh cilantro and sliced green onions, and serve warm.