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Green Chicken Enchiladas: A Deliciously Easy Recipe!

Paul
A delicious and easy recipe for Green Chicken Enchiladas, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 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 9x13-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.
Keyword easy recipe, Green Chicken Enchiladas, Mexican cuisine