Name: Chicken Enchiladas with Green Sauce Recipe
Prep time: 15 min
Cook time: PT-487922H59M21S
Total time: PT-487922H59M21S
Cuisine: Mexican
Ingredients: For the Chicken Filling:; 2 cups cooked chicken, shredded (about 2 chicken breasts); 1/2 cup chopped onion; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped fresh cilantro; 1 cup shredded cheese (cheddar or Monterey Jack); For the Green Sauce:; 2 cups green enchilada sauce (store-bought or homemade); 1/2 cup chicken broth (if using store-bought sauce and prefer a thinner consistency); 1 tablespoon lime juice; Other Ingredients:; 10-12 corn tortillas; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

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Why You’ll Love This Recipe

Chicken Enchiladas with Green Sauce are a flavorful, comforting dish that brings and tangy flavors of a traditional Mexican meal straight to your table. The tender, seasoned chicken wrapped in soft tortillas, smothered in a zesty green enchilada sauce, and topped with melty cheese makes for a mouthwatering meal that everyone will love. Whether you’re serving them for a family dinner, a gathering, or meal prepping for the week, these enchiladas are quick to make and packed with savory goodness.

Chicken Enchiladas with Green Sauce Recipe

Ingredients

For the Chicken Filling:

2 cups cooked chicken, shredded (about 2 chicken breasts)
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro
1 cup shredded cheese (cheddar or Monterey Jack)

For the Green Sauce:

2 cups green enchilada sauce (store-bought or homemade)
1/2 cup chicken broth (if using store-bought sauce and prefer a thinner consistency)
1 tablespoon lime juice

Other Ingredients:

10-12 corn tortillas
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir until the chicken is well coated in the spices. Remove from heat and stir in the fresh cilantro and 1 cup of shredded cheese. Set aside.
Prepare the Green Sauce: In a small saucepan, combine the green enchilada sauce, chicken broth (if desired), and lime juice. Heat over medium-low heat until warmed through. Stir occasionally. You can adjust the consistency by adding more chicken broth if you prefer a thinner sauce.
Soften the Tortillas: Heat the corn tortillas slightly to make them more pliable. You can warm them individually in a dry skillet for about 10-15 seconds per side or microwave them in a damp paper towel for 30 seconds.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the green sauce on the bottom of a 9×13-inch baking dish. Take each tortilla and spoon about 2-3 tablespoons of the chicken mixture into the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese: Once all the enchiladas are in the baking dish, pour the remaining green sauce evenly over the top of the rolled enchiladas. Sprinkle with the remaining 1 1/2 cups of shredded cheese.
Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20-25 minutes. After that, remove the foil and bake for an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
Serve and Enjoy: Let the enchiladas cool for a few minutes before serving. Top with extra cilantro, sour cream, or a squeeze of lime for added freshness. Enjoy!

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Spicy Version: Add chopped jalapeños or a drizzle of hot sauce to the filling or sauce for a spicier kick.
Vegetarian: Swap the chicken for black beans, sautéed vegetables (like zucchini, peppers, and onions), and cheese for a vegetarian version.
Shredded Beef : If you prefer, you can substitute the chicken with shredded beef for a different twist.
Homemade Sauce: Make your own green enchilada sauce with fresh tomatillos, jalapeños, garlic, and cilantro for an even more authentic flavor.

Storage/Reheating

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze these enchiladas before baking. Wrap the assembled enchiladas tightly with plastic wrap and foil, then freeze for up to 3 months. To bake, thaw in the fridge overnight and bake as directed.
Reheating: Reheat leftover enchiladas in the microwave for individual servings or in the oven at 350°F (175°C) for 15-20 minutes until warmed through.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn tortillas. The flavor and texture will be slightly different, but they’ll still work well.

2. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just bake them when you’re ready to eat!

3. Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken is a great shortcut! Simply shred the chicken and mix it with the spices and other filling ingredients.

4. Can I make the green sauce myself?

Yes, you can make homemade green sauce using fresh tomatillos, green chilies, onions, garlic, and cilantro. Blend everything together and cook it on the stove for a few minutes.

5. Can I add beans to the filling?

Yes, black beans or pinto beans can be added to the chicken mixture for extra protein and flavor.

6. How can I make these enchiladas spicier?

You can add sliced jalapeños to the filling or drizzle hot sauce over the enchiladas before baking. You could also use a spicier green enchilada sauce.

7. Can I use shredded cheese instead of Monterey Jack?

Yes, you can substitute any cheese you like, such as cheddar, mozzarella, or a blend of Mexican cheeses.

8. How do I store leftover enchiladas?

Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat them in the microwave or oven.

9. Can I make these enchiladas gluten-free?

Yes, use gluten-free corn tortillas and check the label on the enchilada sauce to ensure it’s gluten-free.

10. Can I freeze these enchiladas before baking?

Yes, you can freeze them. Just wrap the assembled enchiladas tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Conclusion

Chicken Enchiladas with Green Sauce are a delicious, easy-to-make meal that brings all the vibrant flavors of Mexican cuisine to your table. With tender chicken, tangy green sauce, and melted cheese, this dish is sure to please the entire family. Whether you’re cooking for a weeknight dinner or hosting a special meal, these enchiladas are a guaranteed hit. Enjoy them with your favorite toppings and sides for a complete, satisfying meal!