Green Enchiladas With Chicken (Printable Version)
Tender chicken in corn tortillas with green sauce and melted cheese creates a comforting Mexican-inspired 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, for serving
15 - 1/4 cup fresh cilantro, chopped, for garnish
16 - 1/2 cup diced avocado (optional)
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic, cumin, and oregano; cook for 1 minute until fragrant.
03 - Add shredded chicken to the skillet along with salt and pepper. Mix well to combine and cook for 2 minutes to meld flavors. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir until well blended.
05 - Wrap corn tortillas in a damp paper towel and microwave for 45 seconds to make them pliable and prevent cracking.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Fill each softened tortilla with approximately 2 tablespoons of chicken mixture and a small portion of cheese. Roll tightly and place seam-side down in the baking dish, arranging them in rows.
08 - Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25-30 minutes until the cheese is completely melted and the sauce is bubbling around the edges.
10 - Let the enchiladas rest for 5 minutes before serving to set. Top with sour cream, diced avocado, and additional fresh cilantro.
# Chef's Tips:
01 -
- The way the tortillas soak up just enough sauce to get soft without falling apart is pure magic
- Leftovers actually taste better the next day, if they make it that long
02 -
- Skipping the tortilla softening step is the number one way to end up with cracked, falling apart enchiladas
- Letting the filling cool slightly before rolling makes it so much easier to handle and less likely to tear the tortillas
03 -
- Warm your serving plates in the oven for a few minutes so the enchiladas stay hot longer
- Double the sauce recipe if you are someone who likes their enchiladas swimming rather than drizzled