Green Chicken Enchiladas
These creamy, easy-to-make Green Chicken Enchiladas are a delightful blend of flavors and textures that provide comfort on any busy weeknight. Perfect for families and gatherings!
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works wonderfully.
- 1/2 cup green enchilada sauce or salsa verde Adds the signature green flavor.
- 1 cup sour cream Optional for a creamy version.
- 1/2 cup shredded Monterey Jack or mozzarella cheese Divided; adds gooey texture.
- 8 small flour or corn tortillas Soft vessels for the filling.
- 1 teaspoon cumin Enhances the overall flavor.
- 1/2 teaspoon garlic powder Adds a savory kick.
- 1/2 teaspoon salt Elevates flavors.
- 1/4 teaspoon black pepper For additional heat.
- 1 tablespoon olive oil For sautéing.
Toppings
- chopped cilantro Brings brightness to the dish.
- diced avocado Adds creaminess.
- sour cream For extra creaminess.
- lime wedges For a fresh squeeze.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Shred the chicken into bite-sized pieces.
- In a bowl, combine the shredded chicken, green enchilada sauce, sour cream (if using), cumin, garlic powder, salt, and black pepper. Mix until well combined.
Cook/Assemble
- Add olive oil to a large skillet over medium heat.
- Warm the tortillas one at a time in the skillet for about 30 seconds per side until pliable.
- Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a baking dish.
- Top with the remaining enchilada sauce and sprinkle cheese on top.
- Cover with foil and bake for 20-25 minutes, or until heated through.
Serve
- Remove from the oven and let cool for a few minutes before serving.
- Top with diced avocado, cilantro, and a squeeze of lime.
- Enjoy every delicious bite of your green chicken enchiladas!
Notes
These enchiladas can be made ahead of time and refrigerated. Add extra baking time if baking from cold. Store leftovers in an airtight container for up to 3 days.