These green chile chicken enchiladas are filled with salsa verde, cheddar cheese, cilantro, and fresh corn off the cob.
Preheat the oven to 425°F and set out a small baking sheet.
Drizzle the chicken breast with the olive oil. Sprinkle the chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the oil and seasonings into the chicken breasts.
Bake the chicken for 25 minutes, or until the chicken is cooked through in the thickest part. Remove the chicken from the oven and let the chicken cool until it’s easily handled. Once cooled, shred the chicken and add it to a large mixing bowl.
Switch the temperature of your oven to 350°F.
To the large mixing bowl with the shredded chicken, add 1/2 cup salsa verde, 1 cup shredded cheddar cheese, the corn, and canned green chiles. Mix everything together.
Pour and coat the bottom of a large casserole dish with ½ cup cup of the salsa verde.
Place a spoonful of the shredded chicken mixture in the center of one of the tortillas. Roll the tortilla around the shredded chicken. Place the rolled tortilla seam side down in the casserole dish. Repeat until the casserole dish is filled and the tortillas and chicken mixture are used.
Top the rolled tortillas in the casserole dish with 1 cup of the salsa verde. Sprinkle the remaining cheddar cheese on the top. Bake the enchiladas for 20 minutes, until warm and bubbly.
Remove the enchiladas from the oven and let cool for about 5 minutes. Top the enchiladas with dollops of sour cream or crema, lime wedges, and chopped cilantro. Enjoy!