Description
Chicken Enchiladas with Green Sauce are a flavorful and comforting dish with seasoned chicken, tangy green enchilada sauce, and melted cheese. Perfect for weeknight dinners or family gatherings, this easy-to-make casserole is packed with savory goodness.
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)
Instructions
- In a large skillet, heat 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 well coated, then remove from heat and stir in cilantro and 1 cup of shredded cheese. Set aside.
- In a small saucepan, combine green enchilada sauce, chicken broth, and lime juice. Heat over medium-low heat until warmed through. Stir occasionally and adjust consistency if needed by adding more chicken broth.
- Heat corn tortillas slightly to make them more pliable, either in a dry skillet or microwave wrapped in a damp towel.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of green sauce on the bottom of the dish. Spoon 2-3 tablespoons of the chicken mixture into each tortilla, then roll them up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining green sauce evenly over the enchiladas. Sprinkle the remaining 1 1/2 cups of shredded cheese on top.
- Cover with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Let the enchiladas cool for a few minutes before serving. Optionally, garnish with extra cilantro, sour cream, or a squeeze of lime for added freshness.
Notes
- For a spicier version, add chopped jalapeños to the chicken filling or drizzle with hot sauce before serving.
- Substitute the chicken with black beans, sautéed vegetables, or shredded beef for a vegetarian or different protein option.
- Use homemade green enchilada sauce for a more authentic flavor.
- If you prefer a milder sauce, reduce the amount of lime juice or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
