Green Enchiladas With Chicken

The first time I made green enchiladas was on a rainy Tuesday when I needed something that felt like a warm hug. I had leftover roasted chicken from Sunday and a jar of verde sauce sitting in the pantry, waiting for inspiration. My kitchen smelled like cumin and cilantro within minutes, and I knew this was going to be better than takeout.

I served these to my sister who claimed she hated enchiladas because of a soggy cafeteria experience in middle school. She took one bite, closed her eyes, and asked for the recipe before she even finished chewing. Now she makes them every other Tuesday and sends me photos of her messy kitchen counter.

Ingredients

• Cooked chicken breast: Using rotisserie chicken works perfectly and saves so much time
• White onion: Finely chopped so it几乎 disappears into the filling
• Garlic: Fresh minced nothing compares to the aroma hitting that hot oil
• Olive oil: Just enough to coax the flavors out of your aromatics
• Ground cumin: This is the earthy backbone that makes everything taste authentic
• Dried oregano: Mexican oregano is ideal but regular works in a pinch
• Green enchilada sauce: Homemade is incredible but a good jarred sauce saves the day
• Fresh cilantro: Two bunches because one goes in the sauce and one on top
• Lime juice: Brightens up the sauce and cuts through all that rich cheese
• Corn tortillas: Must be corn and must be warmed or they will crack on you
• Monterey Jack: Melts beautifully without becoming an oily mess
• Sour cream: Essential for that cool creamy contrast against the spicy sauce
• Avocado: Optional but honestly it makes the plate look complete

Instructions

Preheat your oven:

Get it to 375°F and grease a 9x13 baking dish with a little oil or cooking spray

Cook the aromatics:

Warm olive oil in a skillet over medium heat then sauté onion 3 to 4 minutes until it turns translucent and smells sweet

Add the spices:

Stir in garlic cumin and oregano and cook just 1 minute until the garlic becomes fragrant but do not let it brown

Combine with chicken:

Mix in shredded chicken salt and pepper and cook for 2 minutes to let the flavors meld then remove from heat

Make the sauce better:

Whisk together green enchilada sauce chopped cilantro and lime juice in a small bowl

Soften the tortillas:

Wrap them in a damp paper towel and microwave 45 seconds until pliable

Start the layers:

Spread half a cup of sauce on the bottom of your baking dish so nothing sticks

Fill and roll:

Put 2 tablespoons of chicken filling and a sprinkle of cheese in each tortilla roll tightly and place seam side down

Sauce and cheese:

Pour the remaining sauce evenly over all the enchiladas and cover with the rest of the Monterey Jack

Bake until bubbly:

Cook uncovered 25 to 30 minutes until the cheese is melted starting to brown in spots

Let them rest:

Wait 5 minutes before serving because this sets the filling so they do not fall apart

Add the finishing touches:

Top with sour cream avocado and extra cilantro right before you eat

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These enchiladas became my go to meal when friends have babies or people move into new homes. They travel well freeze well and make everyone feel taken care of. I have received more text messages about this recipe than anything else I have ever cooked.

Making Them Vegetarian

Swap the chicken for sautéed mushrooms with some black beans stirred in. The mushrooms provide that meaty texture while the beans make it substantial enough to stand up to all that sauce and cheese.

Heat Level Adjustments

Some jars of green sauce are mild while others pack serious heat so taste before you commit. I like to chop some jalapeños into the filling when I want to wake everyone up a bit.

Make Ahead Strategy

You can assemble the entire dish up to 24 hours before baking. Just cover it tightly with foil and keep it in the refrigerator then add 10 minutes to the baking time since it will be cold going into the oven.

• The filling actually gets better after sitting overnight
• Tortillas soften even more in the fridge which prevents cracking
• This doubles easily for a crowd just use two baking dishes

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These enchiladas taste even better the next night if you are lucky enough to have leftovers. The flavors have time to really marry and something magical happens to the tortillas.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes! Simply substitute the shredded chicken with sautéed mushrooms or black beans for a delicious vegetarian version. The rest of the recipe remains the same.

→ What type of tortillas work best?

Corn tortillas are traditional for enchiladas and work perfectly here. For gluten-free options, use certified gluten-free corn tortillas to maintain the authentic texture.

→ How can I add more heat to this dish?

Add chopped green chilies or jalapeños to the chicken filling for extra spice. You can also use a spicier green enchilada sauce for more heat throughout.

→ What's the best way to serve these enchiladas?

Serve hot with sour cream, diced avocado, and fresh cilantro garnish. A crisp Mexican lager or light Sauvignon Blanc pairs beautifully with the flavors.

→ Can I prepare this ahead of time?

Yes! Assemble the enchiladas and store in the refrigerator for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.