Green Enchiladas With Chicken (Printable)
Shredded chicken in corn tortillas with green sauce and melted cheese creates a delicious Mexican-inspired dish.
# What You’ll 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
# How-to Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a skillet over medium heat, warm olive oil. Add onion and sauté 3–4 minutes until translucent. Stir in garlic, cumin, and oregano; cook 1 minute until fragrant.
03 - Add shredded chicken, salt, and pepper to the skillet. Mix well to combine and cook for 2 minutes to blend flavors. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir thoroughly to incorporate.
05 - Wrap tortillas in a damp paper towel and microwave for 45 seconds. This makes them pliable and prevents cracking during rolling.
06 - Spread 1/2 cup of the green sauce evenly across the bottom of the prepared baking dish.
07 - Fill each tortilla with about 2 tablespoons of the chicken mixture and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish, arranging them in a single row.
08 - Pour the remaining green sauce evenly over the enchiladas, covering them completely. Sprinkle the remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25–30 minutes, or until cheese is fully melted and sauce is bubbling around the edges.
10 - Let enchiladas cool for 5 minutes before serving. Top with sour cream, diced avocado, and extra fresh cilantro.
# Expert Advice:
01 -
- The green sauce brings this bright tangy heat that red enchiladas just cant match
- They reheat beautifully for lunch the next day if they last that long
02 -
- Cold corn tortillas will crack every single time so warm them first no exceptions
- Do not overfill the tortillas or they will split open while baking
03 -
- Spray your foil with cooking spray if you need to cover it so the cheese does not stick
- Grate your own cheese instead of buying the pre shredded bags for better melting