Green Enchiladas With Chicken (Print version)
Tender chicken wrapped in tortillas with green sauce and cheese, creating a comforting Mexican-inspired dish.
# 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, for serving
15 - 1/4 cup fresh cilantro, chopped, for garnish
16 - 1/2 cup diced avocado
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a light coating 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 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 thoroughly to incorporate.
05 - Wrap tortillas in a damp paper towel and microwave for 45 seconds. This makes them pliable and prevents cracking during rolling.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Place approximately 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 the enchiladas, covering the tops. Sprinkle remaining Monterey Jack cheese across the surface.
09 - Bake uncovered for 25–30 minutes until cheese is completely melted and bubbling around the edges.
10 - Let enchiladas rest for 5 minutes before serving. Top with sour cream, diced avocado, and additional fresh cilantro.
# Expert advice:
01 -
- The verde sauce cuts through the rich cheese creating that perfect tangy cheesy balance that keeps everyone coming back for seconds
- Making the shredded chicken from scratch means you control every seasoning and can adjust the heat exactly to your taste
02 -
- Warm tortillas are the secret weapon that prevents cracking when you roll them
- Letting the dish rest for a few minutes after baking makes serving so much cleaner
03 -
- Place a baking sheet on the rack below to catch any bubbly overflow
- Warm your serving plates in the oven for a restaurant style touch