Michael Symon's green chile chicken enchiladas recipe, featured on ABC's cooking show The Chew, calls for several ingredients including sour cream, dried Mexican seasonings, tortillas and Monterey Jack cheese. The recipe is published on ABC.Go.com.
Start by stirring together 1 cup sour cream, 1 1/2 teaspoons of cumin, 1 teaspoon of chili powder, 1 tablespoon of lime juice and 1/4 cup of sliced green onions in a large non-reactive mixing bowl. Mix in about 3 cups of shredded meat from a rotisserie chicken and set aside. Make the green chile sauce by placing 1 diced white onion, 1 clove of garlic, 1 8-ounce can of Hatch green chiles, 1 pound of chopped tomatillos along with 1 1/2 cups of warm chicken stock and 1/2 teaspoon of salt into an upright blender, pureeing until smooth.
Soften 10 white corn tortillas by putting them in a plastic bag and microwaving on high for 20 seconds. Pour one cup of the green chile sauce into a baking dish and spread it to cover the bottom evenly. Build the enchiladas by rolling 1/4 cup of the chicken and sour cream mixture into each tortilla and placing it seam-side down in the bottom of the dish. Pour the remaining 2 cups of green chile sauce over the rolled enchiladas and top with 2 cups of Monterey Jack cheese. Bake for about 25 minutes in a 400-degree Fahrenheit oven and garnish with avocado, diced white onion, crumbled Cotija cheese and chopped cilantro.