Green Enchiladas With Chicken (Print Version)
Shredded chicken wrapped in corn tortillas smothered with tangy green sauce and melted cheese.
# Recipe Ingredients:
→ 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 lightly with oil or cooking spray.
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 with aromatics and cook for 2 minutes. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir until evenly incorporated.
05 - Wrap tortillas in a damp paper towel and microwave for 45 seconds to soften, making them pliable for rolling.
06 - Spread 1/2 cup of the prepared sauce on the bottom of the baking dish to prevent sticking.
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.
08 - Pour remaining sauce evenly over the enchiladas. Top with the remaining Monterey Jack cheese, distributing it across the surface.
09 - Bake uncovered for 25–30 minutes until cheese is melted and bubbly, and edges are slightly golden.
10 - Let cool for 5 minutes to set. Serve topped with sour cream, diced avocado, and extra cilantro.
# Expert Advice:
01 -
- The green sauce brings this bright tangy punch that red enchiladas just cant match
- They reheat beautifully for lunch the next day if they last that long
02 -
- Skip the tortilla softening step and they will crack when you roll them every single time
- Letting them rest for 5 minutes out of the oven makes serving so much cleaner
03 -
- Fry the tortillas in hot oil for 10 seconds per side instead of microwaving for extra flavor and texture
- Mix some sauce directly into the chicken filling before rolling for extra moisture