These Best Green Chicken Enchiladas are packed with tender chicken, zesty green sauce, and gooey cheese, making them a perfect comfort food dish. Plus, they’re easy to make!
I’ve whipped these up for my family, and they disappear fast! Top with some jalapeños and sour cream, and you’ve got a winning meal. They’re sure to impress your guests too!
Ingredients & Substitutions
Shredded Chicken: I love using rotisserie chicken because it’s so easy and packed with flavor. If you’re looking to save time, this is your best bet. You can also poach some chicken breasts if you prefer cooking your own.
Corn Tortillas: Small corn tortillas are perfect for enchiladas, giving a lovely texture. If corn tortillas aren’t available, you can use flour tortillas, but keep in mind they will give a different taste and texture.
Green Enchilada Sauce: Store-bought is convenient; however, homemade is tastier. If you’re up for it, making your own sauce with tomatillos, jalapeños, and spices can elevate the dish. You can also use red enchilada sauce if that’s what you have on hand.
Cheeses: Monterey Jack is creamy and melts wonderfully, while cheddar adds sharpness. If you want a twist, try pepper jack for some heat or even a dairy-free cheese alternative to suit your needs.
Sour Cream: This adds creaminess. If you prefer a lighter option, Greek yogurt works great as a substitute. For a dairy-free option, look for plant-based sour cream.
Cilantro: Fresh cilantro brightens up the dish. If you’re not a fan, parsley can be a good substitute for a similar fresh flavor without the distinct taste of cilantro.
How Do You Roll Perfect Enchiladas?
Rolling enchiladas can be tricky if the tortillas break. Here are some tips to get perfect rolls every time:
- Warm the corn tortillas lightly in a skillet. This makes them pliable and prevents cracking.
- Don’t overfill the tortillas! About 2-3 tablespoons of filling should do the trick.
- Roll them tightly, but not so tight that you squeeze out the filling. Aim for a snug fit!
- Place them seam-side down in the baking dish to keep them closed while baking.
Following these tips will help you create enchiladas that look beautiful and taste fantastic!
How to Make Best Green Chicken Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 10 small corn tortillas
- 1 cup green enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup green onions, chopped (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil, for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time. Altogether, you’ll need around 50 minutes to get these cheesy, creamy enchiladas ready to serve. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be hot and ready for your enchiladas once you assemble them!
2. Prepare the Chicken Mixture:
In a large mixing bowl, combine the cooked shredded chicken with 1/2 cup of green enchilada sauce, sour cream, garlic powder, cumin, salt, and pepper. Mix everything together until it’s well combined—this is the delicious filling for your enchiladas!
3. Warm the Tortillas:
Next, take your corn tortillas and heat them in a skillet over medium heat. Cook each tortilla for about 10-15 seconds on each side. This will make them soft and easier to roll without tearing.
4. Assemble the Enchiladas:
Grease a 9×13 inch baking dish with a little olive oil and spread a thin layer of green enchilada sauce at the bottom. Take one tortilla, fill it with about 2-3 tablespoons of the chicken mixture, and then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this for all the tortillas!
5. Add More Sauce and Cheese:
Once all the tortillas are rolled and snug in the baking dish, pour the remaining green enchilada sauce over the top. Then sprinkle the shredded Monterey Jack and cheddar cheese evenly over the enchiladas. Yum!
6. Bake to Perfection:
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes. You’ll know they’re done when the cheese is bubbly and golden brown.
7. Garnish and Serve:
Once out of the oven, let the enchiladas cool for a few minutes. Before serving, sprinkle some extra chopped green onions and cilantro on top for a lovely finish!
Enjoy your delicious Best Green Chicken Enchiladas!
Can I Use Another Type of Tortilla?
Absolutely! If you prefer flour tortillas or need to avoid corn, feel free to substitute them in the same quantity. Just keep in mind that flour tortillas may give a different texture, but they’ll still be delicious!
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, you can use Greek yogurt or a dairy-free yogurt alternative. They both provide a similar creaminess and tanginess to the dish.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the enchiladas ahead of time! Assemble them up to a day in advance and cover the dish tightly with foil. When ready to bake, you may need to add a few extra minutes to the baking time if they have been refrigerated.
