Best Green Chicken Enchiladas
A satisfying and comforting dish perfect for weeknights or gatherings, featuring creamy chicken wrapped in tortillas and covered in green enchilada sauce.
Ingredients
Filling
- 2 cups Cooked shredded chicken Moist and flavorful
- 1/2 cup Green enchilada sauce Adds tangy flavor
- 1/2 cup Sour cream Provides creaminess
- 1 teaspoon Garlic powder Enhances flavor
- 1 teaspoon Cumin Adds warmth
- 1/2 teaspoon Salt For seasoning
- 1/4 teaspoon Pepper For subtle heat
Wrapping
- 8 pieces Corn tortillas For wrapping
- 1 tablespoon Olive oil For greasing
Topping
- 1 cup Monterey Jack cheese Melts smoothly
- 1/2 cup Cheddar cheese Adds sharpness
Garnish
- 1/4 cup Green onions For garnish and freshness
- 1/4 cup Cilantro For garnish and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked shredded chicken with green enchilada sauce, sour cream, garlic powder, cumin, salt, and pepper; mix well.
- Heat corn tortillas in a skillet over medium heat for 10-15 seconds on each side.
- Grease a 9x13 inch baking dish, spread a thin layer of green enchilada sauce at the bottom, fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Baking
- Pour the remaining green enchilada sauce over the rolled tortillas, sprinkle with Monterey Jack and cheddar cheese.
- Cover with aluminum foil and bake for 20 minutes; remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let cool for a few minutes, then garnish with chopped green onions and cilantro before serving.
Notes
Make sure to warm the tortillas to avoid cracking when rolling. Use freshly shredded cheese for the best melting results. For a spicier kick, consider adding diced jalapeños to the filling.