Green Enchiladas With Chicken (Printable)
Tender chicken wrapped in tortillas with green sauce and cheese creates a comforting Mexican-inspired meal.
# What You'll 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. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Stir in 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 and set aside.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir well to incorporate.
05 - Wrap tortillas in a damp paper towel and microwave for 45 seconds. This makes them pliable and prevents cracking during rolling.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Place about 2 tablespoons of chicken mixture and a sprinkle of cheese on each tortilla. Roll tightly and place seam-side down in the prepared dish.
08 - Pour remaining sauce evenly over all enchiladas. Top with remaining Monterey Jack cheese, distributing it across the surface.
09 - Bake uncovered for 25-30 minutes until cheese is completely melted and sauce is bubbling around the edges.
10 - Let enchiladas rest for 5 minutes before serving. Top with sour cream, diced avocado, and extra cilantro.
# Expert Suggestions:
01 -
- The homemade sauce brings restaurant quality flavor to your kitchen without the hassle
- These enchiladas reheat beautifully for lunch the next day
02 -
- Skip the tortilla softening step and they will crack when you try to roll them
- Letting the dish rest for those 5 minutes prevents the filling from spilling out when you serve
03 -
- Fry the tortillas in hot oil for 10 seconds per side instead of microwaving for extra flavor and texture
- Add a layer of black beans to the filling for extra protein and fiber