Green Chicken Enchiladas
Transform your weeknight dinner routine with these irresistible Green Chicken Enchiladas, a zesty and creamy dish that's bursting with bold flavors and comforting textures. Featuring tender shredded chicken, tangy green enchilada sauce, creamy sour cream, and melted Monterey Jack cheese, these enchiladas are wrapped in perfectly pliable corn tortillas for an authentic Mexican-inspired experience. Optional diced green chiles add a kick of spice, while a finishing touch of fresh cilantro elevates the dish with a vibrant burst of color and flavor. Ready in under an hour, this easy-to-follow recipe is ideal for busy evenings and serves as a crowd-pleasing main course. Serve them with your favorite toppings—like ripe avocado slices or a squeeze of lime—for a satisfying meal that everyone will love.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 0.5 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 10 Corn tortillas
- 2 tablespoons Olive oil (or neutral cooking oil)
- 0.5 cup Diced green chiles (optional)
- 0.25 cup Chopped fresh cilantro (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium mixing bowl, combine the shredded chicken, 1 cup of green enchilada sauce, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles (if using), salt, and pepper. Mix well until evenly coated.
Heat a skillet over medium heat and lightly brush both sides of each tortilla with olive oil. Heat each tortilla in the skillet for 15–20 seconds on each side until pliable. Transfer to a plate and cover with a clean kitchen towel to keep warm.
Spoon 2–3 tablespoons of the chicken mixture onto one side of a tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 cup of green enchilada sauce evenly over the rolled tortillas, ensuring all are covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm with your favorite toppings such as avocado slices, additional sour cream, or a squeeze of lime juice.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 467 mg | 36% | |
| Iron | 4.0 mg | 22% | |
| 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.
