Chicken Green Enchiladas
Transform your weeknight dinners with these irresistible Chicken Green Enchiladas—a comforting and flavorful dish that’s as easy to make as it is to love! Packed with tender rotisserie chicken, smothered in tangy green enchilada sauce, and topped with ooey-gooey melted Mexican blend cheese, these enchiladas deliver bold Tex-Mex flavors in every bite. Made with soft corn tortillas and a hint of spice from optional diced green chilies, this recipe comes together in under 45 minutes, making it ideal for busy weeknights or casual family gatherings. Serve these creamy, cheesy, cilantro-garnished enchiladas alongside Spanish rice, black beans, or a crisp green salad for a complete meal that's sure to impress.
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Recipe Information
Ingredients
- 3 cups Rotisserie chicken (shredded)
- 2 cups Green enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 0.5 cups Sour cream
- 2 tablespoons Cilantro (chopped)
- 0.5 cups Green chilies (diced, optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil (or cooking spray)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a mixing bowl, combine the shredded rotisserie chicken with 1/2 cup of green enchilada sauce, sour cream, green chilies (if using), salt, and black pepper. Mix until well combined.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds. This prevents them from cracking when rolling.
Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish, arranging them side by side.
Pour the remaining green enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
Sprinkle the shredded Mexican blend cheese evenly over the top of the enchiladas.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro before serving.
Serve hot with a side of rice, beans, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 631 mg | 13% | |
*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.
