Spicy Chicken Enchiladas Verde
Transform your dinner routine with these irresistible Spicy Chicken Enchiladas Verde—a bold, flavor-packed twist on a Mexican classic! Tender shredded chicken is tossed with zesty green enchilada sauce, sour cream, diced green chiles, and fresh jalapeños, then wrapped in lightly fried corn tortillas for the perfect balance of smokiness and spice. Topped with melty Mexican blend cheese and baked to golden perfection, these enchiladas are bursting with vibrant flavors in every bite. Garnish them with creamy avocado, fresh green onions, and a squeeze of lime for a restaurant-quality meal that's easy to prepare in under an hour. Perfect for weeknight dinners or festive gatherings, this crowd-pleaser is guaranteed to satisfy your cravings for bold, spicy, and comforting Mexican cuisine!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 0.5 cup Sour cream
- 1 can (4 oz) Diced green chiles
- 1 Fresh jalapeño, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 2 cups Shredded Mexican blend cheese
- 12 Corn tortillas
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Sliced green onions (optional garnish)
- 1 Sliced avocado (optional garnish)
- 1 Lime wedges (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, 1 cup of the green enchilada sauce, sour cream, diced green chiles, jalapeño, cilantro, cumin, garlic powder, salt, and black pepper. Mix well to coat the chicken evenly with seasoning.
Heat the vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side, just until pliable. Drain on paper towels and keep warm.
Spread 1/2 cup of green enchilada sauce in the bottom of a 9x13-inch baking dish.
To assemble the enchiladas, place about 1/4 cup of the chicken mixture into the center of each tortilla. Carefully roll the tortilla 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 over the rolled enchiladas, ensuring they are fully covered. Sprinkle the shredded cheese evenly over the top.
Cover the dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with sliced green onions, avocado, and lime wedges if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 882 mg | 19% | |
*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.
