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Green Chicken Enchiladas: A Deliciously Easy Recipe!

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
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
  4. Spread 1/4 cup of green enchilada sauce on the bottom of a 9x13-inch baking dish.
  5. 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.
  6. Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
  7. 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.
  8. 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.