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Green Chicken Enchiladas

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A quick and easy recipe for creamy, tangy chicken enchiladas topped with a flavorful green sauce and gooey cheese.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 10 to 12 corn tortillas, warmed
  • 2 cups green enchilada sauce (store-bought or homemade)
  • 1 cup shredded Monterey Jack or Oaxaca cheese, plus extra for topping
  • 1 small white onion, finely chopped
  • 1 to 2 jalapeños, minced (optional for heat)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving
  • Optional: a handful of baby spinach or a can of drained black beans

Instructions

  1. Preheat the oven to 375°F and lightly oil a 9×13 baking dish.
  2. Warm the tortillas in a skillet with a little oil for 10 to 15 seconds on each side to prevent cracking.
  3. In a bowl, combine shredded chicken, half the cheese, onion, jalapeño, cumin, garlic powder, a pinch of salt, and 1 to 2 tablespoons of the sauce.
  4. Spread a thin layer of green enchilada sauce in the bottom of the baking dish.
  5. Place a warm tortilla on a plate, add a line of filling down the center, and roll it snugly. Place seam side down in the dish and repeat with remaining tortillas.
  6. Pour the rest of the sauce over the enchiladas, sprinkle with remaining cheese, and bake for 18 to 22 minutes until bubbling.
  7. Allow to rest for 5 minutes, then top with cilantro and a squeeze of lime before serving.

Notes

Make ahead: Assemble and chill the pan before baking, adding 5 extra minutes to the bake time. For a creamier filling, stir in sour cream or Greek yogurt.

Nutrition

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