Green Chicken Enchiladas (Printable)
Shredded chicken in corn tortillas with tangy green sauce and melted cheese, delivering bold Mexican flavors.
# What You'll 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
15 - 1/4 cup fresh cilantro, chopped
16 - 1/2 cup diced avocado
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or oil.
02 - Warm olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic, cumin, and oregano; cook for 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 to blend evenly.
05 - Wrap tortillas in a damp paper towel and microwave for 45 seconds to soften, making them pliable for rolling.
06 - Spread 1/2 cup of the prepared sauce evenly over the bottom of the greased baking dish.
07 - Place about 2 tablespoons of chicken mixture and a small amount of cheese in the center of each tortilla. Roll tightly and place seam-side down in the dish.
08 - Pour remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25–30 minutes until cheese is melted and bubbly with lightly browned edges.
10 - Let cool for 5 minutes to set. Serve topped with sour cream, diced avocado, and extra fresh cilantro.
# Tips from dashanddishes:
01 -
- The green sauce brings this bright tangy warmth that red enchiladas just cant match
- Everything comes together in under an hour but tastes like it simmered all day
02 -
- Cold tortillas will crack every single time, so warm them thoroughly and work quickly
- Dont skip the sauce layer on the bottom of the pan or your enchiladas will stick
03 -
- Use tongs to dip tortillas in warm sauce before filling for extra flavor and moisture
- Add a layer of refried beans on the bottom of the pan for heartier portions