Green Enchiladas With Chicken (Printable)
Tender chicken in corn tortillas with green sauce and melted cheese creates a delicious Mexican comfort dish.
# What You 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
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Warm olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Add garlic, cumin, and oregano; cook for 1 minute until fragrant.
03 - Add shredded chicken to the skillet. Season with salt and pepper. Mix thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
04 - Whisk together green enchilada sauce, chopped cilantro, and lime juice in a small bowl until well combined.
05 - Wrap corn tortillas in damp paper towels. Microwave for 45 seconds until pliable and easy to roll.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Place approximately 2 tablespoons of chicken mixture and a sprinkle of cheese on each tortilla. Roll tightly and place seam-side down in the baking dish.
08 - Pour remaining sauce evenly over all enchiladas. Sprinkle remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25-30 minutes until cheese is completely melted and bubbly around the edges.
10 - Let enchiladas rest for 5 minutes before serving. Top with sour cream, diced avocado, and extra cilantro.
# Expert Tips:
01 -
- The tangy green sauce cuts through rich melted cheese in the most satisfying way
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Skip the microwave step and your tortillas will crack, leaving you with enchilada casserole instead of enchiladas
- Sprinkle cheese inside each tortilla, not just on top, or they will unroll while baking
03 -
- Use two spatulas to transfer the enchiladas to the dish without unrolling them
- Let the chicken filling cool slightly before rolling, or the tortillas get soggy fast