Green Chili Chicken Enchiladas
A cheesy, sour cream-filled enchilada with roasted green chilies and chicken.
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- •5 Chicken thighsBone-in, skin-on
- •SaltTo taste
- •6 Garlic clovesCrushed
- •1 tbsp Cumin seedsOr fresh ground cumin
- •1 tbsp Mayonnaise
- •1 LimeZested and juiced
- •6 Anaheim peppersSliced
- •1-2 Poblano peppers(optional)Sliced
- •OilFor drizzling
- •Vinegar(optional)For acidity
- •1/4 White onion
- •CilantroA handful
- •1 cup Water(optional)Or stock
- •8-9 Flour tortillasWarm
- •Sour creamFor filling and topping
- •20 g Pepper jack cheeseChopped into strips
- •Monterey jack cheese(optional)Shredded, for topping
- 1
Remove bones from chicken thighs, trim excess skin and fat, and sprinkle with salt. Store in the fridge overnight.
24h 0m
- 2
Preheat oven to 450°F. Crush garlic and cumin seeds, mix with mayo, and apply to chicken.
15 min
- 3
Cook chicken in the oven for 10-15 minutes until 165°F. Broil to crisp skin if needed.
15 min
- 4
Chop cooked chicken into large cubes, zest and juice lime over it, and set aside.
5 min
- 5
Slice Anaheim and Poblano peppers, place on baking sheet, drizzle with oil and salt. Roast at 425°F until skin blackens.
20 min
- 6
Steam roasted peppers in a covered bowl for 15 minutes, then peel and chop.
15 min
- 7
Blend roasted peppers, onion, cilantro, cumin, salt, and water to make sauce.
5 min
- 8
Pour half of the sauce into a baking dish. Fill tortillas with sour cream, chicken, cheese, and chilies, roll, and place in dish.
10 min
- 9
Pour remaining sauce over enchiladas, top with cheese, and bake at 450°F for 10 minutes.
10 min
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Pizza
Any style of pizza