Green Enchiladas With Chicken (Print)
Tender chicken wrapped in corn tortillas, smothered with tangy green sauce and melted cheese for a comforting Mexican-inspired meal.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Warm olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic, cumin, and oregano; cook for 1 minute until fragrant.
03 - Add shredded chicken to the skillet along with salt and pepper. Mix thoroughly to combine with the aromatic mixture. Cook for 2 minutes to heat through and meld flavors. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Stir well to incorporate the fresh ingredients.
05 - Wrap corn tortillas in a damp paper towel and microwave for 45 seconds. This step prevents cracking during rolling.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Fill each softened tortilla with approximately 2 tablespoons of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish, arranging them in rows.
08 - Pour the remaining sauce evenly over all the enchiladas, ensuring complete coverage. Sprinkle the remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25–30 minutes until the cheese is fully melted and bubbling, with lightly browned edges.
10 - Let the enchiladas rest for 5 minutes before serving to allow the filling to set. Top with sour cream, diced avocado, and additional fresh cilantro.
# Expert Tips:
01 -
- The homemade green sauce brightens everything up while still feeling deeply comforting
- Make ahead friendly and actually tastes better the next day for lunch
02 -
- Cold tortillas crack every time, so warming them properly is non negotiable
- Letting the dish rest for 5 minutes makes serving so much cleaner
03 -
- Use your hands to shred chicken, it catches the texture better than forks
- Room temperature ingredients bake more evenly