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Chicken Enchiladas with Green Sauce

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A cozy and crave-worthy chicken enchilada recipe with a tangy green sauce, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie is perfect)
  • 1 tablespoon oil or butter for sautéing
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin, plus a pinch of oregano
  • Salt and pepper to taste
  • 1 cup shredded cheese (Monterey Jack, pepper Jack, or mild cheddar)
  • 2 to 3 tablespoons sour cream or Greek yogurt (optional)
  • 1 to 2 tablespoons chopped cilantro (optional)
  • Corn tortillas
  • Green salsa (homemade or jarred)

Instructions

  1. Warm the oil in a skillet over medium heat. Add the onion with a pinch of salt and cook until soft and slightly golden.
  2. Stir in the garlic, cumin, and oregano. Cook until fragrant, about 30 seconds.
  3. Add the shredded chicken and toss to coat in the seasoning. If it looks dry, splash in a couple tablespoons of salsa verde to moisten.
  4. Take off the heat. Stir in cheese and sour cream or yogurt if using. Taste, then season with salt and pepper. Fold in cilantro.
  5. Preheat the oven to 375°F. Grease a 9×13 baking dish.
  6. Warm your salsa verde in a small pot until steamy.
  7. Soften tortillas by quick pan-frying in oil or microwaving wrapped in a damp paper towel until warm.
  8. Dip each tortilla in the warm salsa, fill with a spoonful of filling, and roll snugly. Place seam-side down in the dish.
  9. Repeat with the remaining tortillas and pour extra sauce over the top. Sprinkle with cheese.
  10. Bake at 375°F for 18-22 minutes until cheese is melted and edges are bubbling. Let rest for 5 minutes before serving.

Notes

Serve with chopped cilantro, avocado slices, lime wedges, and a drizzle of crema or sour cream. Leftovers reheat beautifully.

Nutrition

Find it online: https://easyumrecipes.com/delicious-chicken-enchilada-recipe-green-sauce/