Green Enchiladas With Chicken (Printable Version)
Tender chicken wrapped in tortillas with green sauce and cheese creates a comforting Mexican dish.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Green Enchilada Sauce
09 - 2 cups green enchilada sauce
10 - 1/4 cup fresh cilantro, chopped
11 - 1 tablespoon lime juice
→ Assembly
12 - 12 corn tortillas
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 cup sour cream
15 - 1/4 cup fresh cilantro, chopped
16 - 1/2 cup diced avocado
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Add garlic, cumin, and oregano; cook for 1 minute until fragrant.
03 - Add shredded chicken, salt, and pepper to the skillet. Mix thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir well to incorporate.
05 - Wrap corn tortillas in damp paper towels and microwave for 45 seconds to soften for easier rolling.
06 - Spread 1/2 cup of the green sauce evenly across the bottom of the greased baking dish.
07 - Place approximately 2 tablespoons of chicken mixture and a sprinkle of cheese on each tortilla. Roll tightly and place seam-side down in the baking dish.
08 - Pour remaining sauce evenly over the rolled enchiladas. Sprinkle remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25-30 minutes until cheese is melted and bubbly with lightly browned edges.
10 - Let enchiladas rest for 5 minutes before serving. Top with sour cream, diced avocado, and extra cilantro.
# Expert Suggestions:
01 -
- The tangy green sauce cuts through rich cheese and tender chicken in a way that keeps everyone coming back for seconds
- These reheat beautifully for lunch the next day, if they even last that long
02 -
- Warm your tortillas or they will crack and split, leaving you with a messy pan instead of neat rolled enchiladas
- Dont skip the sauce layer on the bottom of the pan, it prevents sticking and creates those amazing saucy edges everyone fights over
03 -
- Add chopped green chilies or jalapeños to the filling if you want to turn up the heat without overwhelming the delicate sauce flavors
- For a vegetarian version, sautéed mushrooms or black beans work surprisingly well as a chicken substitute