Mean Green Chicken Enchiladas
Get ready to elevate your enchilada game with these irresistible Mean Green Chicken Enchiladas! Packed with tender shredded chicken, vibrant salsa verde, creamy sour cream, and a zesty kick from green chilies and cumin, this recipe is a flavorful twist on a Mexican classic. Each flour tortilla is stuffed to perfection, smothered in a tangy homemade enchilada sauce, and topped with a bubbling duo of Monterey Jack and cheddar cheese. Finished with fresh avocado, scallions, and a squeeze of lime, these enchiladas are a wholesome, crowd-pleasing dinner option that's ready in under an hour. Perfectly balanced with bright, savory, and creamy flavors, they’ll quickly become a new family favorite. Great for weeknight meals or casual gatherings, these enchiladas are the ultimate comfort food indulgence!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green salsa verde
- 1 cup Sour cream
- 0.5 cup Chopped fresh cilantro
- 1 can (4 oz) Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 Flour tortillas (8 inches)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
- 0.25 cup Thinly sliced scallions (green onions)
- 1 large Diced avocado
- 1 whole lime (cut into wedges) Lime wedges, for serving
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
In a large mixing bowl, combine the shredded chicken, 1 cup of green salsa verde, 1/2 cup sour cream, chopped cilantro, diced green chilies, garlic powder, cumin powder, salt, and black pepper. Mix until well combined and set aside.
In a separate small bowl, combine the remaining 1 cup of green salsa verde with the remaining 1/2 cup of sour cream. Stir until smooth to create the enchilada sauce.
Take one flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the enchilada sauce evenly over the rolled tortillas, spreading it to cover all the edges.
Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with sliced scallions, diced avocado, and additional chopped cilantro, if desired.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
4750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 8673 mg | 377% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 53.8 g | ||
| Protein | 352.5 g | 705% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3437 mg | 264% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 5307 mg | 113% | |
*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.
