Green Chicken Enchiladas Recipe

These Green Chicken Enchiladas are bursting with flavors of tangy tomatillo salsa, tender shredded chicken, creamy cheese, and warm tortillas. They’re a Mexican-inspired comfort food, perfect for busy weeknights or family gatherings. This recipe brings together the flavors of green enchilada sauce, roasted chicken, and melted cheese for a dish that’s easy to make, filling, and packed with deliciousness.

Why You’ll Love This Recipe

• Flavorful: The green enchilada sauce adds a zesty, mildly spicy taste that complements the creamy filling.
• Easy to Make: With pre-cooked chicken, this recipe comes together quickly.
• Versatile: Customize with your favorite toppings and sides for a full meal.
• Freezer-Friendly: Make a double batch and freeze for convenient, future meals.

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Combine Ingredients: In a large mixing bowl, add shredded chicken, sour cream, shredded cheese, diced green chiles, garlic powder, cumin, salt, and pepper.
2. Mix Well: Stir until all ingredients are evenly combined and creamy. Set the filling aside while you prepare the sauce.

Step 2: Make the Green Enchilada Sauce

1. Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 1-2 minutes.
2. Add Tomatillos and Jalapeño: Add chopped tomatillos and jalapeño (if using) to the skillet. Cook for 5-7 minutes, until the tomatillos have softened.
3. Blend the Sauce: Transfer the mixture to a blender or food processor. Add chopped cilantro, salt, and chicken broth. Blend until smooth. Taste and adjust seasoning as needed.
4. Simmer: Return the blended sauce to the skillet and bring to a gentle simmer for another 5 minutes to let the flavors develop.

Step 3: Prepare the Tortillas

1. Warm the Tortillas: To make the tortillas more pliable and easy to roll, warm them in a skillet over medium heat or microwave them wrapped in a damp paper towel for 20-30 seconds.
2. Lightly Coat with Sauce: Spread a spoonful of green enchilada sauce on each tortilla before adding the filling to help keep them soft.

Step 4: Assemble the Enchiladas

1. Fill the Tortillas: Spoon about 2 tablespoons of the chicken filling onto each tortilla, then roll it tightly.
2. Arrange in Baking Dish: Place each filled tortilla seam-side down in a greased 9×13-inch baking dish. Continue until all tortillas are filled and arranged in the dish.
3. Pour Sauce Over Enchiladas: Pour the remaining green enchilada sauce evenly over the top of the enchiladas, making sure they’re all covered.
4. Top with Cheese: Sprinkle the shredded cheese generously over the top of the enchiladas.

Step 5: Bake the Enchiladas

1. Cover with Foil: Cover the baking dish with foil to prevent the cheese from over-browning.
2. Bake: Place in a preheated oven at 375°F (190°C) and bake for 20 minutes.
3. Uncover and Broil: Remove the foil and broil for an additional 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 6: Garnish and Serve

1. Add Fresh Cilantro: Sprinkle freshly chopped cilantro on top for a burst of color and flavor.
2. Serve with Optional Toppings: Top with diced avocado, a dollop of sour cream, or sliced jalapeños if desired.
3. Enjoy: Serve warm and enjoy with a side of Mexican rice or a simple salad for a complete meal.

Tips for Success

1. Use Rotisserie Chicken: This saves time and adds extra flavor.
2. Make it Spicy: Add more jalapeños or a dash of hot sauce to the filling for extra heat.
3. Warm the Tortillas: Warming the tortillas prevents them from breaking when rolling.

Variations

1. Vegetarian Option: Replace the chicken with black beans, corn, and sautéed veggies like bell peppers or zucchini.
2. Extra Cheesy: Mix some cream cheese or queso fresco into the filling for even creamier enchiladas.
3. Add Vegetables: Stir in some spinach, roasted peppers, or sautéed onions with the chicken for added flavor and nutrition.

Serving Suggestions

1. Rice and Beans: Serve with Mexican rice or refried beans for a hearty meal.
2. Fresh Salad: A side of lettuce, tomatoes, and avocado adds freshness to the dish.
3. Corn Salsa or Guacamole: A zesty side of corn salsa or creamy guacamole complements the flavors beautifully.

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes! You can assemble the enchiladas, cover, and refrigerate for up to a day in advance. When you’re ready to bake, just add a few extra minutes to the baking time.

2. What’s the best cheese for enchiladas?
A mix of Monterey Jack and cheddar melts well and offers great flavor, but queso fresco or a Mexican cheese blend works nicely too.

3. Can I make these with red enchilada sauce?
Absolutely! Swap the green sauce with your favorite red enchilada sauce if you prefer a different flavor profile.

Final Thoughts

These Green Chicken Enchiladas are easy to make and bring a flavorful, satisfying meal to your table. They’re perfect for family dinners, gatherings, or even meal prep. With tender shredded chicken, creamy cheese, and zesty green enchilada sauce, this dish is a comforting blend of textures and tastes that’s bound to be a hit with everyone!

Yield: 4

Green Chicken Enchiladas Recipe

Print

These Green Chicken Enchiladas are bursting with flavors of tangy tomatillo salsa, tender shredded chicken, creamy cheese, and warm tortillas. They’re a Mexican-inspired comfort food, perfect for busy weeknights or family gatherings. This recipe brings together the flavors of green enchilada sauce, roasted chicken, and melted cheese for a dish that’s easy to make, filling, and packed with deliciousness.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 1 ½ cups green enchilada sauce
• 1 cup sour cream
• 1 ½ cups shredded Monterey Jack or pepper jack cheese, divided
• 1 can (4 oz) diced green chiles
• 1 tbsp fresh cilantro, chopped (optional)
• 8 small flour or corn tortillas
• Fresh lime wedges and extra cilantro, for garnish (optional)

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
   
2. Prepare Filling:
   In a large bowl, mix together the shredded chicken, ½ cup of green enchilada sauce, sour cream, 1 cup of cheese, diced green chiles, and cilantro if using.
   
3. Assemble Enchiladas:
   Place a tortilla on a flat surface, and spoon about 2-3 tablespoons of the chicken mixture onto one end. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
   
4. Add Sauce and Cheese:
   Pour the remaining green enchilada sauce over the top of the enchiladas, making sure each tortilla is covered. Sprinkle the remaining ½ cup of cheese evenly over the top.
   
5. Bake:
   Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
6. Serve:
   Garnish with fresh lime wedges, chopped cilantro, or sour cream if desired. Serve hot.

Notes

Make it Spicier: Add chopped jalapeños or a pinch of cayenne pepper to the filling for a spicier kick.

Freezer-Friendly: Assemble enchiladas and freeze unbaked; when ready to eat, thaw in the refrigerator and bake as directed.