Name: ** Easy Chicken Enchiladas with Green Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 2 cups green enchilada sauce (store-bought or homemade); 1 cup sour cream; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup chopped cilantro (optional); 8 flour or corn tortillas; 1 tablespoon olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; Salt and pepper to taste; Extra cheese and cilantro

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This recipe for Chicken Enchiladas with Green Sauce is a true celebration of comfort food at its finest. You get juicy shredded chicken, a dreamy layer of creamy cheese, and a zesty green enchilada sauce all snugly wrapped up inside pillowy tortillas, then baked until bubbly and golden. Whether you’re feeding a hungry family or a crowd of friends, these enchiladas are guaranteed to please, bringing just the right balance of tang, richness, and the kind of soul-warming flavor that only { can deliver.

** Easy Chicken Enchiladas with Green Sauce - Recipe Image

Ingredients You’ll Need

Despite tasting like a restaurant-level treat, this dish comes together with just a handful of straightforward ingredients. Each one plays a vital role, bringing something unique to the table—so don’t skip a thing!

Cooked, shredded chicken: A fantastic way to use leftover or rotisserie chicken, this provides tender, protein-packed goodness.
Green enchilada sauce: The heart of the recipe, lending a tangy, gently spicy kick that defines the entire dish.
Sour cream: Adds outrageous creaminess, mellowing the sauce and making every bite velvety smooth.
Shredded Monterey Jack cheese: Melts to perfection, bringing a gentle, gooey texture and mild flavor.
Chopped cilantro (optional): For a fabulous touch of brightness—skip it if you like, but it does look gorgeous!
Flour or corn tortillas: Your delicious edible envelope; flour for softness, corn for a classic earthy bite—both work beautifully.
Olive oil: Helps the onions and garlic sauté up sweet and savory.
Chopped onion: Adds subtle sweetness and a hint of texture to the filling.
Minced garlic: Delivers that unmistakable aroma and robust flavor you crave in Mexican dishes.
Salt and pepper: Just enough to round out and intensify all the flavors.
Extra cheese and cilantro for topping: Never a bad idea—those golden cheesy tops sing once baked!

How to Make

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures every enchilada can soak up sauce and get that irresistible, golden edge.

Step 2: Sauté the Onion and Garlic

In a medium skillet, warm the olive oil over medium heat. Toss in your chopped onions and let them become soft and fragrant, stirring for about 3 to 4 minutes. Add the minced garlic, and let its magic unfold for another minute. The aroma is a sign you’re on the right track!

Step 3: Mix Up the Chicken Filling

Grab a large mixing bowl and add your shredded chicken, the sautéed onions and garlic, 1/2 cup of green enchilada sauce, 1/2 cup of sour cream, 1 cup of shredded Monterey Jack cheese, and cilantro if you’re using it. Season with salt and pepper, and combine until every bit of chicken glistens with flavor. This is the { you want to keep sneaking bites of!

Step 4: Fill and Roll Your Enchiladas

To keep your tortillas from cracking, warm them just enough to make them pliable—with a quick zap in the microwave or wrapped in foil in the oven. Spoon the chicken filling into each tortilla, roll them tightly, and nestle each one seam-side down in your baking dish. (The filling is generous and satisfying!)

Step 5: Make the Creamy Sauce

In a small bowl, whisk together the remaining green enchilada sauce with your extra 1/2 cup of sour cream. Pour this creamy blend evenly all over the enchiladas, covering every nook and cranny.

Step 6: Top with More Cheese

Sprinkle the remaining 1/2 cup of shredded cheese across the top. Don’t be shy—this step brings that signature gooey, melty top that makes people rush to the table.

Step 7: Bake to Bubbly Perfection

Bake the enchiladas for 20 to 25 minutes, or until everything is piping hot and the cheese is perfectly melted and bubbly. Watch for that little sizzle and golden hue—this is when the magic happens!

Step 8: Garnish for the Finish

Once out of the oven, shower your enchiladas with fresh chopped cilantro and maybe even a little more {, if you want to go for maximum impact. Serve them immediately, and watch them disappear!

How to Serve

Garnishes

The right garnish can elevate your Chicken Enchiladas with Green Sauce from homey to dazzling. A sprinkle of chopped cilantro adds a pop of color and freshness, while a few extra dollops of sour cream or a scattering of finely diced onions can add coolness or crunch. A quick squeeze of lime offers a bright, citrusy finish that makes every flavor sing.

Side Dishes

Round out this with fun and vibrant sides! Try classic Mexican rice or slow-simmered beans for a hearty meal, or lighten things up with a crisp green salad tossed with tomatoes, avocado, and a squeeze of lime. If you love a bit of heat, add some pickled jalapeños or fresh salsa on the side.

Creative Ways to Present

To make your table extra inviting, arrange the enchiladas in a colorful ceramic dish, and scatter more cheese, cilantro, and maybe sliced radishes on top for crunch and flair. For casual get-togethers, set up a DIY { bar, letting guests pick their toppings, from extra hot sauce to sliced avocado, or even a smoky chipotle crema.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, they’ll keep beautifully in the fridge for up to three days. Make sure to cover the pan tightly or transfer the enchiladas to an airtight container to preserve all that moisture and flavor the { is known for.

Freezing

For longer storage, assemble the enchiladas fully (including sauce and cheese), then cover tightly with foil and freeze. When you’re ready to enjoy the { again, thaw overnight in the refrigerator before baking. They’ll taste just as fabulous as when they were made fresh!

Reheating

To reheat, pop the enchiladas in a preheated oven at 350°F until warmed through—about 15 to 20 minutes. Alternatively, individual portions can be microwaved for a quick and easy meal. Just add a dash of { sauce or a sprinkle of cheese to refresh the flavors.

FAQs

Can I use a different cheese?

Absolutely! While Monterey Jack is wonderfully melty and mild, you can swap in cheddar for sharpness or pepper jack for a kick. Any great melting cheese will work in this { recipe.

Can I make this dish with corn tortillas?

Yes, you can! Corn tortillas give a more traditional flavor and slightly chewier texture. Warm them gently before rolling to prevent splitting, and you’ll have a fantastic { experience.

Is this recipe spicy?

It really depends on the brand of green enchilada sauce you use. Most store-bought versions are mild, but if you love heat, add diced jalapeños to the chicken mixture or choose a spicier { sauce.

Can I assemble the enchiladas ahead of time?

Definitely. The { can be assembled up to a day ahead, covered, and stored in the fridge. Just bake straight from the fridge, adding an extra 5 minutes if needed until everything is piping hot.

What are the best toppings for these enchiladas?

Great question! Try more fresh cilantro, chopped scallions, diced avocado, or even a drizzle of crema or lime juice. Customizing the is half the fun and makes every meal feel special.

Final Thoughts

I absolutely love how this { brings friends and family together over plates brimming with warmth, comfort, and bold flavors. I hope you give it a try and make it your own—don’t forget to share your most creative twists and favorite toppings!