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Chicken Enchiladas with Green Sauce

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A quick and satisfying recipe for chicken enchiladas wrapped in corn tortillas and smothered in a tangy green sauce, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups shredded cooked chicken, lightly seasoned
  • 1 tablespoon oil or butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chili powder or paprika
  • 1 pinch dried oregano
  • 1 cup green sauce, plus more for assembly
  • 1 to 1.5 cups shredded cheese (Monterey Jack, Oaxaca, or a melty blend)
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a skillet over medium heat. Add the onion with a pinch of salt and cook until soft.
  2. Stir in the garlic, cumin, chili powder, and oregano, and let the spices bloom.
  3. Add the shredded chicken and toss to coat in the mixture. Pour in about 1 cup of green sauce and stir until moistened.
  4. Fold in a handful of cheese to bind the filling, leaving most for topping later.
  5. Preheat the oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish.
  6. Warm 12 corn tortillas in a skillet until soft. Keep them wrapped in a towel.
  7. Spread about 1/2 cup green sauce in the bottom of the baking dish.
  8. Dip each tortilla in warm sauce, add 2 to 3 tablespoons of filling, roll snugly, and place seam side down in the dish.
  9. Pour 1 to 1.5 cups sauce over the top and sprinkle the remaining cheese over.
  10. Bake for 15 to 20 minutes until the cheese melts and sauce bubbles. Rest for 5 minutes before serving.

Notes

These enchiladas can be assembled ahead of time and chilled before baking. They taste even better the next day.

Nutrition

Find it online: https://easyumrecipes.com/chicken-enchiladas-with-green-sauce/