There’s something magical about the aroma of Green Chicken Enchiladas wafting through the kitchen.
It takes me back to family gatherings where laughter and good food filled the air.
This recipe is a comforting hug on a plate, perfect for those busy weeknights or when you want to impress your loved ones without spending hours in the kitchen.
With just a handful of ingredients and simple steps, you can whip up a delicious meal that warms the heart and satisfies the soul.
Let’s dive into this easy recipe that’s sure to become a favorite!
Why You’ll Love This Green Chicken Enchiladas
These Green Chicken Enchiladas are a game-changer for any home cook.
They come together in just 45 minutes, making them perfect for busy weeknights.
The creamy filling, combined with zesty green enchilada sauce, creates a flavor explosion that will have everyone asking for seconds.
Plus, they’re versatile! You can easily customize them to suit your taste or dietary needs.
Trust me, this dish will quickly become a family favorite!
Ingredients for Green Chicken Enchiladas
Creating mouthwatering Green Chicken Enchiladas starts with gathering the right ingredients.
Here’s what you’ll need:
Cooked, shredded chicken: This is the star of the show. Use rotisserie chicken for convenience or cook your own for a fresher taste.
Green enchilada sauce: This adds a tangy kick. You can find it canned or make your own if you’re feeling adventurous.
Shredded Monterey Jack cheese: Creamy and melty, it brings everything together. Feel free to swap it with cheddar for a sharper flavor.
Sour cream: This adds richness and balances the spices. Greek yogurt is a great substitute if you want a healthier option.
Corn tortillas: These are the perfect vessel for your filling. Look for fresh ones at your local market for the best flavor.
Diced onion: Adds a nice crunch and sweetness. Red or yellow onions work well, depending on your preference.
Chopped fresh cilantro: This herb brightens up the dish. If you’re not a fan, parsley can be a good alternative.
Ground cumin: A warm spice that enhances the flavor profile. It’s a must-have in Mexican cuisine.
Garlic powder: For that aromatic touch. Fresh garlic can be used too, just adjust the amount to taste.
Salt and black pepper: Essential for seasoning. Adjust to your liking for the perfect balance.
For those who like a little heat, consider adding diced jalapeños to the chicken mixture.
And if you want to switch things up, shredded beef or black beans can be used instead of chicken.
You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Green Chicken Enchiladas
Making Green Chicken Enchiladas is a straightforward process that anyone can master.
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With just a few steps, you’ll have a delicious meal ready to serve.
Let’s break it down step by step!
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C).
This step is crucial because it ensures your enchiladas cook evenly.
A hot oven helps the cheese melt beautifully and gives that golden finish we all love.
Step 2: Prepare the Filling
In a large mixing bowl, combine the cooked, shredded chicken with half a cup of green enchilada sauce, half a cup of shredded cheese, sour cream, diced onion, cilantro, cumin, garlic powder, salt, and black pepper.
Mix everything well until it’s evenly combined.
This ensures every bite is packed with flavor.
Don’t rush this step; a good mix makes all the difference!
Step 3: Warm the Tortillas
Next, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Warming them makes them pliable, preventing them from cracking when you roll them.
This little trick is key to achieving perfectly rolled enchiladas.
Step 4: Assemble the Enchiladas
Now it’s time to fill those tortillas!
Spread a quarter cup of green enchilada sauce on the bottom of a 9×13-inch baking dish.
Take a tortilla, fill it with about a quarter cup of the chicken mixture, and roll it up tightly.
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Place the rolled tortilla seam-side down in the baking dish.
Repeat this process until all the tortillas are filled and in the dish.
It’s like wrapping little presents of deliciousness!
Step 5: Bake the Enchiladas
Pour the remaining green enchilada sauce over the top of the rolled tortillas.
Sprinkle the rest of the cheese on top for that gooey goodness.
Cover the dish with aluminum foil and bake for 20 minutes.
After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Keep an eye on them to avoid overcooking.
Let the enchiladas cool for a few minutes before serving.
This helps the flavors settle and makes them easier to serve!
Tips for Success
Use rotisserie chicken for a quick and easy filling.
Don’t skip warming the tortillas; it prevents cracking.
Mix the filling thoroughly for even flavor distribution.
Experiment with different cheeses for a unique twist.
Let the enchiladas cool slightly before serving to enhance flavors.
Garnish with extra cilantro or avocado for a fresh touch.
Equipment Needed
9×13-inch baking dish: A standard size for baking enchiladas. Any oven-safe dish will work.
Large mixing bowl: Essential for combining your filling. A sturdy pot can also do the job.
Skillet: For warming tortillas. A non-stick pan is ideal.
Measuring cups: Helpful for portioning ingredients. You can use your eyes if you’re feeling adventurous!
Variations
Spicy Green Chicken Enchiladas: Add diced jalapeños or a splash of hot sauce to the filling for an extra kick.
Vegetarian Option: Substitute shredded chicken with black beans, sautéed bell peppers, or roasted vegetables for a hearty meatless meal.
Cheesy Spinach Enchiladas: Mix in fresh spinach with the chicken filling for added nutrition and flavor.
Gluten-Free Tortillas: Use gluten-free corn tortillas to make this dish suitable for those with gluten sensitivities.
Different Sauces: Experiment with red enchilada sauce or a homemade tomatillo sauce for a unique twist on the classic flavor.
Serving Suggestions
Fresh Guacamole: A creamy avocado dip pairs perfectly with the enchiladas.
Mexican Rice: Serve alongside fluffy rice for a complete meal.
Black Beans: A side of seasoned black beans adds protein and flavor.
Cold Beverages: Enjoy with a refreshing margarita or iced tea.
Garnish: Top with extra cilantro, diced tomatoes, or avocado slices for a vibrant presentation.
FAQs about Green Chicken Enchiladas
Can I make Green Chicken Enchiladas ahead of time?
Absolutely! You can prepare the enchiladas and assemble them in the baking dish. Just cover and refrigerate them for up to 24 hours before baking. When you’re ready, pop them in the oven straight from the fridge, adding a few extra minutes to the baking time.
What can I substitute for chicken in this recipe?
If you’re looking for alternatives, shredded beef or black beans work wonderfully. You can also use sautéed vegetables like bell peppers and zucchini for a vegetarian option. The flavor will still be fantastic!
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How do I store leftovers?
Leftover Green Chicken Enchiladas can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven or microwave until warmed through. They make for a quick and satisfying lunch!
Can I freeze Green Chicken Enchiladas?
Yes, you can freeze them! Assemble the enchiladas, but don’t bake them. Wrap the dish tightly with plastic wrap and aluminum foil. They can be frozen for up to three months. When ready to eat, thaw in the fridge overnight and bake as directed.
What toppings go well with Green Chicken Enchiladas?
Top your enchiladas with fresh cilantro, diced tomatoes, or avocado slices for a burst of flavor. A dollop of sour cream or guacamole adds creaminess, while sliced jalapeños can give it a spicy kick!
Final Thoughts
Cooking Green Chicken Enchiladas is more than just preparing a meal; it’s about creating memories.
The joy of gathering around the table, sharing stories, and savoring each bite is what makes this dish special.
With its creamy filling and zesty sauce, it’s a comforting reminder of home.
Whether you’re feeding a hungry family or impressing friends, these enchiladas are sure to delight.
So roll up your sleeves, embrace the process, and enjoy the deliciousness that comes from your kitchen.
Trust me, this recipe will bring smiles and satisfaction to everyone at your table!
A delicious and easy recipe for Green Chicken Enchiladas, perfect for a comforting meal.
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup green enchilada sauce
1 cup shredded Monterey Jack cheese
1 cup sour cream
8 corn tortillas
1/2 cup diced onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, 1/2 cup of green enchilada sauce, 1/2 cup of shredded cheese, sour cream, diced onion, cilantro, cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
Spread 1/4 cup of green enchilada sauce on the bottom of a 9×13-inch baking dish.
Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the enchiladas cool for a few minutes before serving. Garnish with additional cilantro if desired.
Notes
For a spicier kick, add diced jalapeños to the chicken mixture.
You can substitute shredded beef or black beans for the chicken for a different flavor profile.
