Green Chicken Enchiladas
Green Chicken Enchiladas are the perfect comfort food, bringing together tender chicken, melted cheese, and a tangy kick from green enchilada sauce. This dish is a crowd-pleaser that hits all the right notes for both flavor and ease.
With a creamy filling of shredded chicken, taco seasoning, and two types of cheese, these enchiladas offer a rich, satisfying bite in every roll. The combination of mozzarella and Monterey Jack ensures a melt-in-your-mouth experience.
Topped with extra cheese and baked to golden perfection, these enchiladas are as comforting as they are delicious. Whether for a busy weeknight dinner or a weekend feast, they’re sure to become a favorite.
Green Chicken Enchiladas – Ingredients
Shredded chicken forms the heart of these enchiladas, offering a tender, flavorful base that pairs perfectly with the creamy filling.
A blend of mozzarella and Monterey Jack cheeses provides a luscious, melt-in-your-mouth experience, bringing rich texture and depth to each bite.
Taco seasoning adds a zesty kick, enhancing the flavor profile with just the right amount of spice, while sour cream delivers a smooth creaminess that balances the heat.
Corn tortillas, soft and pliable, wrap the enchilada filling, creating a comforting and satisfying bite in every roll, while green enchilada sauce brings a tangy, bold finish.
Green Chicken Enchiladas
Recipe Tips
- Warm Tortillas for Easy Rolling
To make rolling the tortillas easier and prevent them from cracking, microwave them wrapped in a damp paper towel for about 1 minute. This step softens the tortillas, making them more pliable and less likely to tear when rolling the filling inside. - Customize the Heat Level
Adjust the spice level of your Green Chicken Enchiladas by choosing mild or spicy green enchilada sauce. If you like extra heat, you can add some chopped jalapeños to the chicken filling or sprinkle red pepper flakes on top before baking. - Make Ahead for Convenience
These enchiladas are perfect for meal prep. Assemble the enchiladas the day before, cover them tightly with foil, and refrigerate. When you’re ready to bake, just pop them in the oven—no need to thaw. This makes them a great option for busy weeknights.
What to Serve with Green Chicken Enchiladas
- Mexican Rice
Mexican rice, also known as Spanish rice, is a classic pairing for enchiladas. Its fluffy texture and mild seasoning complement the richness of the cheesy enchiladas. Add a squeeze of lime for extra brightness, and you’ve got a balanced, flavorful side. - Refried Beans
Creamy refried beans provide a smooth, savory contrast to the tangy and cheesy enchiladas. Whether you opt for pinto or black beans, the beans offer a hearty addition to the meal, making it more satisfying and filling. - Crisp Salad
A light, refreshing salad can balance the richness of the enchiladas. Consider a simple mix of lettuce, tomatoes, cucumbers, and a tangy vinaigrette. The cool crunch of the salad provides a nice contrast to the warm, cheesy dish.
FAQ
- Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas provide an authentic texture and flavor. If using flour, be sure to warm them well to prevent them from tearing when rolling. - Can I freeze the enchiladas before baking?
Absolutely! You can assemble the enchiladas, cover them tightly, and freeze for up to 3 months. When ready to bake, thaw them in the fridge overnight and bake as directed. - Can I substitute the sour cream in the filling?
If you’re looking for a dairy-free option, you can use a dairy-free sour cream or Greek yogurt as a substitute. Both will still offer a creamy texture and mild tang. - How do I know when the enchiladas are done baking?
The enchiladas are done when the cheese is bubbly and golden, and the edges of the tortillas begin to crisp slightly. If you’re unsure, use a food thermometer to check that the center has reached 165°F.
Green Chicken Enchiladas
Ingredients
- 10 6-inch corn tortillas
- 2 ½ cups cooked shredded chicken
- 2 tablespoons taco seasoning
- 2 ⅓ cups shredded mozzarella cheese
- 2 ⅓ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 1 28 oz can green enchilada sauce
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, and 1 ½ cups each of the shredded mozzarella and Monterey Jack cheeses. Stir until the mixture is well incorporated.
- To soften the tortillas, wrap them in a damp paper towel or tea towel and microwave them for 1 minute.
- In a skillet, gently warm the green enchilada sauce over medium heat. One at a time, dip each tortilla into the sauce until lightly coated. Then, spoon approximately ⅓ cup of the chicken filling into each tortilla and roll them tightly. Place the rolled tortillas seam side down into a 9×13-inch baking dish. Repeat with the remaining tortillas.
- Once all tortillas are arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake the enchiladas for 25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas have begun to crisp.
