Green Chili Enchiladas
These Green Chili Enchiladas are filled with flavor from fire roasted chiles and sour cream sauce. Extra cheesy and so delicious!
Ingredients
Green Chili Enchilada Sauce
- 1 lb Green Chiles like Hatch or Poblano
- 2 cups Low Sodium Vegetable or Chicken Broth
- 1 cup white onion chopped, approx 1 onion
- 5 cloves garlic minced or pressed
- 2 tbsp kosher salt reduce by half if using table salt
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 4 oz sour cream
- 1 bunch fresh cilantro
Filling
- 1 lb shredded pork or chicken
- 1 cup white onion chopped, approx 1 onion
- 3 cups shredded Monterrey Jack Cheese divided for filling and topping
- 12 corn tortillas
- 4 tbsp vegetable or other frying oil optional*
Instructions
- Begin by roasting chiles over open flame such as gas stove top until blackened. Alternatively, you can do this in the oven broiler rotating chiles until all sides are blackened. Let chiles cool enough to touch then peel burnt skins off. Remove tops and seeds and chop peppers.
- In a large pot, add olive oil, garlic, 1 cup onion and salt over medium heat until fragrant and onions are translucent, about 3-5 minutes. Add cumin and coriander, stirring until sticky, about 1-2 minutes. Add chopped chilies and broth, bring to a boil, then reduce to simmer and cover for 15 minutes. Add in fresh cilantro and stir until wilted. Using an immersion blender, blend sauce until smooth. Alternatively, you can move sauce to blender and blend until smooth and return to pot. Remove heat and stir in heavy cream and sour cream until combined. Add salt to taste.
- OPTIONAL: Fry corn tortillas for about 10 seconds each until slightly golden and pliable. This can help the tortillas not to tear and break while rolling. I've tried both frying and not frying tortillas and honestly, I cannot tell a difference taste-wise although the frying can help when rolling.
- In a large casserole dish, spread 2-3 tablespoons of sauce on bottom. In a bowl, combine shredded chicken or pork with 1 cup chopped onion and 1 cup shredded cheese and toss together. Fill tortillas one at a time with filling and roll and place into casserole dish. Then cover with remaining sauce and top with 2 cup shredded cheese. Cover and bake for 20 minutes at 350°F. Remove cover and broil for 5 minutes until cheese is bubbling and slightly brown. Enjoy while hot!
Notes
Sauce can be made ahead of time and kept in fridge up to 5 days or frozen and thawed when ready to use.
Enchiladas can be assembled and stored frozen in dish until ready to bake. Let thaw partially before baking and may need to increase baking time.
After baking, enchiladas and be divided and frozen and reheated later.