Addictive Green Enchiladas
Dive into the irresistible flavors of these Addictive Green Enchiladas, a comforting and zesty Mexican-inspired dish that's perfect for weeknight dinners or festive gatherings. Tender shredded chicken is blended with sautéed garlic and onion, creamy Monterey Jack cheese, and a hint of seasoning, rolled into warm tortillas, and smothered in a luscious green salsa and sour cream sauce. Baked until bubbly and golden, these enchiladas are both hearty and indulgent, with a refreshing cilantro garnish for a vibrant finish. With a prep time of just 15 minutes and endless customization options—like adding diced avocado or sliced jalapeños—these green enchiladas are guaranteed to become a family favorite. Perfectly satisfying and bursting with bold, tangy flavors, this dish strikes the ultimate balance of simplicity and deliciousness.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 10 pieces Flour or corn tortillas
- 3 cups Green salsa (salsa verde)
- 0.75 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 0.25 cup Cilantro, chopped
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- N/A Optional toppings (e.g., diced avocado, sliced jalapeños, or extra cilantro)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of olive oil or cooking spray.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
In a large mixing bowl, combine the shredded chicken, half of the shredded Monterey Jack cheese (1 cup), the sautéed onion and garlic mixture, and a pinch of salt and pepper. Mix well and set aside.
In another bowl, whisk together the green salsa and sour cream until smooth. Spread about 1/2 cup of the mixture evenly across the bottom of the prepared baking dish.
Warm the tortillas in a microwave or skillet to make them pliable. Place a generous scoop of the chicken mixture along the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling until all are snugly arranged in the dish.
Pour the remaining green salsa mixture evenly over the enchiladas, ensuring all are well coated. Sprinkle the remaining Monterey Jack cheese (1 cup) evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and any optional toppings before serving. Enjoy!
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 521 mg | 40% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
