Green Enchiladas With Chicken (Printable Version)
Tender chicken wrapped in corn tortillas with tangy green sauce and melted cheese for a comforting Mexican meal.
# What You 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:
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 thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
04 - Combine green enchilada sauce with chopped cilantro and lime juice in a small bowl. Mix well to incorporate.
05 - Wrap corn tortillas in damp paper towels. Microwave on high for 45 seconds to make pliable for rolling.
06 - Spread 1/2 cup of the green sauce evenly over the bottom of the prepared baking dish.
07 - Place about 2 tablespoons of chicken mixture and a sprinkle of cheese on each tortilla. Roll tightly and place seam-side down in the dish, arranging in rows.
08 - Pour remaining sauce evenly over the enchiladas. Sprinkle remaining cheese across the top.
09 - Bake uncovered for 25–30 minutes until cheese is completely melted and bubbly around the edges.
10 - Let cool for 5 minutes to set. Top with sour cream, diced avocado, and extra cilantro before serving.
# Expert Hints:
01 -
- The green sauce brings this tangy brightness that cuts through the rich cheese and chicken perfectly
- These reheat beautifully for lunch the next day, if they even last that long
02 -
- Letting the enchiladas rest for those 5 minutes seems like nothing, but cut into them too early and everything slides apart
- Warming your tortillas until theyre actually pliable, not just slightly warm, prevents those frustrating cracks when you roll them
03 -
- Filling the tortillas while theyre still warm from the microwave makes them more flexible and easier to roll without tearing
- Using two spoons to fill the tortillas keeps your hands clean and helps you distribute the filling evenly