Green Enchiladas Chicken (Printable)
Shredded chicken wrapped in tortillas, baked with green sauce and melted cheese for a flavorful meal.
# 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
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - Warm olive oil in a skillet over medium heat. Add onion and cook 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 and cook for 2 minutes to combine flavors. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir until well incorporated.
05 - Wrap corn tortillas in a damp paper towel. Microwave for 45 seconds to make them pliable and prevent cracking.
06 - Spread 1/2 cup of the green sauce mixture evenly across 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 them in rows.
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, bubbly, and beginning to turn golden brown.
10 - Let enchiladas rest for 5 minutes before serving. Top with sour cream, diced avocado, and extra cilantro.
# Cooking Tips:
01 -
- The tangy green sauce cuts through rich cheese and tender chicken creating perfect bite after bite
- Makes incredible leftovers and actually tastes better the next day when flavors have melded together
02 -
- Never skip warming your tortillas first or they will crack when you try to roll them
- The sauce should be generously applied because tortillas absorb liquid while baking
03 -
- Fry tortillas in hot oil for 10 seconds per side instead of microwaving for restaurant style texture
- Mix some sauce into the filling before rolling to ensure every bite is moist and flavorful