Chicken Chile Verde Enchiladas
Savor the vibrant flavors of Chicken Chile Verde Enchiladas, a comforting Mexican-inspired dish that's packed with zesty, savory goodness! Tender shredded chicken is infused with smoky cumin, fresh cilantro, and a hint of garlic before being rolled into warm corn tortillas. Each enchilada is smothered in a tangy green chile verde sauce and topped with melty Monterey Jack cheese, creating a bubbling, golden finish from the oven. Perfect for busy weeknights or festive gatherings, this recipe is simple to prepare in just under an hour and serves six people with ease. Garnish with sour cream and lime wedges for a bright, creamy kick that truly completes the dish. Whether you’re looking for a hearty dinner or a crowd-pleasing meal, these enchiladas deliver on flavor, texture, and satisfaction! Keywords: chicken chile verde enchiladas, Mexican-inspired recipes, easy weeknight dinner, green chile sauce, cheesy enchiladas.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Green chile verde sauce
- 12 pieces Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a light layer of oil.
In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and ground cumin. Cook for an additional 1-2 minutes until fragrant.
Combine the shredded chicken, half of the chile verde sauce (1 cup), chopped cilantro, and the cooked onion mixture in a large bowl. Season with salt and black pepper. Mix thoroughly.
Warm the tortillas on a hot skillet or in the microwave for a few seconds to make them pliable.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish.
Once all the tortillas are filled and arranged in the dish, pour the remaining 1 cup of chile verde sauce evenly over the top of the enchiladas.
Sprinkle the shredded Monterey Jack cheese over the enchiladas, ensuring even coverage.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Let the enchiladas cool for 5 minutes before serving. Garnish with sour cream, extra chopped cilantro, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
4252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 32.2 g | ||
| Protein | 326.7 g | 653% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2419 mg | 186% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4392 mg | 93% | |
*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.
