Chicken Verde Enchiladas

These enchiladas start with what is already on hand: a breast from a rotisserie chicken, a can of diced Hatch chiles, and corn or flour tortillas warmed on a comal. A thin layer of refried or black beans gives each tortilla a base. Shredded chicken and mozzarella fill the rest.

The sauce is deliberately unconventional—green enchilada sauce mixed with sour cream and cream of chicken soup. It is creamy enough to cling to the tortillas and generous enough to leave some behind for another meal. Homemade chile powder and cumin can deepen a canned sauce. Both are optional.

About five generously filled tortillas fit in a standard casserole dish. The exact number depends on how heavily they are stuffed, which is part of the point.

Ingredients

Tortillas and Filling

• Corn tortillas, enough to fill the casserole dish (flour tortillas may be substituted)
• Refried beans or drained black beans, enough for a thin layer on each tortilla
• Shredded meat from 1 large rotisserie-chicken breast, or more as desired
• 1 small can diced Hatch chiles, mild or hot
• 8 ounces Monterrey Jack cheese, grated

Sauce

• 24 ounces canned green enchilada sauce
• 1 cup sour cream
• 1 standard can (10½ ounces) condensed cream of chicken soup
• Homemade chile powder, optional, to taste
• Ground cumin, optional, to taste

Topping

• Mexican-blend cheese, enough to cover the enchiladas
• 1–2 Roma tomatoes, chopped
• Fresh cilantro, chopped

Method

Heat the oven to 375°F. Have a standard casserole dish ready.

1. Whisk the green enchilada sauce, sour cream, and cream of chicken soup until smooth. Taste, then add chile powder or cumin if you want.
2. Mix the shredded chicken with the Hatch chiles. Keep the grated mozzarella at hand for filling; save what is left for the topping.
3. Warm the tortillas on a comal until soft and flexible.
4. Spread a thin layer of sauce over the bottom of the casserole dish.
5. Spread each tortilla with a thin layer of refried beans, or scatter drained black beans over it. Add the chicken mixture and some of the mozzarella. Roll and place seam-side down in the dish. Repeat until the dish is full—usually about five generously stuffed tortillas.
6. Spoon more sauce over the enchiladas, coating them well and reserving whatever you do not need. Bake uncovered for about 30 minutes.
7. Remove the dish from the oven. Combine any remaining mozzarella with enough Mexican-blend cheese to cover the enchiladas. Scatter the cheese, chopped tomatoes, and cilantro over the top.
8. Return the dish to the oven and bake until the cheese is melted and beginning to brown, about 15 minutes.

Why This Method

Warming the tortillas on a comal makes them flexible enough to roll without tearing, especially corn. A thin layer of beans gives the chicken and cheese a base and helps keep the filling in place.

Baking in two stages lets the enchiladas heat through before the last layer of cheese goes on. The topping can then melt and brown without sitting in the oven for the full bake.

Use the Extra Sauce

The sauce recipe is intentionally generous. Set aside whatever the enchiladas do not need and save it for another meal. Spread it over a leftover tortilla in place of the beans—or use it with them—add whatever breakfast filling is on hand, and roll. What begins as extra sauce becomes the start of the next meal.