Green Enchiladas With Chicken (Printer-friendly)
Shredded chicken rolled in corn tortillas with green sauce and melted cheese for a comforting Mexican 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 Make It:
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 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 coat with spices and cook for 2 minutes. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir thoroughly.
05 - Wrap corn tortillas in a damp paper towel and microwave for 45 seconds to make them pliable for rolling.
06 - Spread 1/2 cup of the prepared sauce evenly over the bottom of the greased baking dish.
07 - Place about 2 tablespoons of chicken mixture and a small sprinkle of cheese on each tortilla. Roll tightly and place seam-side down in the 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 melted and bubbly, and sauce is heated through.
10 - Let enchiladas cool for 5 minutes before serving. Top with sour cream, diced avocado, and extra cilantro.
# Expert Tips:
01 -
- The tangy green sauce cuts through rich cheese and tender chicken in the most satisfying way
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Skip the microwave step for softening tortillas and you will end up with cracked, frustrating edges that let sauce escape
- Letting the dish rest before serving is the difference between neat enchiladas and a delicious mess on your plate
03 -
- Warm your serving plates in the oven for a few minutes to keep enchiladas hot longer
- If your sauce seems too thick, thin it with a splash of chicken broth before pouring