Chicken Enchiladas with Green Sauce
Transform your weeknight dinners with these irresistible Chicken Enchiladas with Green Sauce! Packed with tender shredded chicken, zesty green enchilada sauce, and creamy Monterey Jack cheese, this recipe delivers bold, vibrant flavors in every bite. A touch of diced green chiles and fresh cilantro enhances the enchiladas with a hint of brightness and spice, while warm corn tortillas wrap it all together for the perfect comfort food experience. This dish requires just 20 minutes of prep and bakes to golden, bubbly perfection in under 30 minutes, making it ideal for busy weeknights or casual gatherings. Serve with a dollop of sour cream and your favorite sides—rice, beans, or a crisp salad—for a complete Tex-Mex feast the whole family will love.
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Recipe Information
Ingredients
- 3 cups Shredded chicken (cooked)
- 2 cups Green enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 0.5 cups Sour cream
- 0.25 cups Fresh cilantro (chopped)
- 1 cup Diced green chiles (canned)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Stir in the diced green chiles and cook for another 2 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, half of the shredded Monterey Jack cheese, sour cream, chopped cilantro, salt, black pepper, and the cooked garlic and green chile mixture. Mix well.
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Warm the corn tortillas to make them pliable by heating them in a dry skillet for 30 seconds on each side or wrapping them in a damp paper towel and microwaving for 20–30 seconds.
Spread 1/2 cup of the green enchilada sauce evenly over the bottom of the baking dish.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and chicken mixture until the dish is full.
Pour the remaining 1 1/2 cups of green enchilada sauce over the enchiladas, ensuring they are completely covered.
Sprinkle the remaining Monterey Jack cheese evenly over the top.
Bake the enchiladas for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the enchiladas from the oven and let them cool for 5 minutes before serving.
Garnish with additional chopped cilantro if desired and serve with a side of rice, beans, or a fresh green salad.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 687 mg | 15% | |
*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.
