Green Chicken Enchiladas Recipe
Creamy, cheesy, and so easy, this Green Chicken Enchiladas recipe features a tangy green enchilada sauce combined with shredded chicken, two types of cheese, and a hint of taco seasoning for a comforting and flavorful meal perfect for a quick dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 ½ cups cooked, shredded chicken
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 2 tablespoons taco seasoning
Other
- 10 (6 inch) corn tortillas
- 1 (28 oz) can green enchilada sauce
- Finely chopped cilantro, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F and position the oven rack in the center to ensure even baking.
- Prepare filling: In a large bowl, combine the shredded chicken, 1 ½ cups mozzarella, 1 ½ cups Monterey Jack, sour cream, and taco seasoning. Mix well to create a creamy and flavorful filling.
- Warm tortillas: Wrap the corn tortillas in a damp paper or tea towel and microwave for 1 minute to make them pliable and easier to roll.
- Heat enchilada sauce: Warm the green enchilada sauce in a small skillet over medium-low heat until heated through but not boiling.
- Assemble enchiladas: Working with one tortilla at a time, dip it into the warm enchilada sauce to lightly coat both sides. Spoon about ⅓ cup of the chicken mixture onto the tortilla, then roll tightly. Place each rolled tortilla seam side down in a 9×13 inch baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining mozzarella and Monterey Jack cheese over the top.
- Bake: Bake in the preheated oven for 25 minutes or until the cheese is fully melted and the sauce is bubbling.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and red pepper flakes if desired.
Notes
- To make ahead, assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
- To freeze, allow baked enchiladas to cool to room temperature. Cover tightly with a lid or plastic wrap followed by foil, and freeze for up to 3 months.
Keywords: green chicken enchiladas, green enchilada sauce, shredded chicken, cheesy enchiladas, easy Mexican dinner, baked enchiladas
Find it online: https://foodarohub.com/green-chicken-enchiladas-recipe/
