Green Enchiladas With Chicken (Printer-friendly)
Tender chicken wrapped in corn tortillas with green sauce and melted cheese.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Green Enchilada Sauce
09 - 2 cups green enchilada sauce
10 - 1/4 cup fresh cilantro, chopped
11 - 1 tablespoon lime juice
→ Assembly
12 - 12 corn tortillas
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 cup sour cream, for serving
15 - 1/4 cup fresh cilantro, chopped, for garnish
16 - 1/2 cup diced avocado (optional)
# How to Prepare:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a skillet over medium heat, warm olive oil. Add onion and sauté 3-4 minutes until translucent. Stir in garlic, cumin, and oregano; cook 1 minute until fragrant.
03 - Add shredded chicken, salt, and pepper to the skillet. Mix well to combine with the seasoned aromatics and cook for 2 minutes. Remove from heat.
04 - In a small bowl, combine green enchilada sauce with chopped cilantro and lime juice. Mix thoroughly.
05 - Wrap corn tortillas in a damp paper towel and microwave for 45 seconds. This prevents cracking during rolling.
06 - Spread 1/2 cup of the prepared sauce evenly across the bottom of the greased baking dish.
07 - Fill each softened tortilla with approximately 2 tablespoons of the chicken mixture and a small portion of cheese. Roll tightly and place seam-side down in the dish, arranging them in a single row.
08 - Pour remaining sauce evenly over the filled enchiladas. Sprinkle the remaining Monterey Jack cheese across the top.
09 - Bake uncovered for 25-30 minutes until the cheese is fully melted and bubbly with lightly browned edges.
10 - Let the enchiladas cool for 5 minutes to set. Serve warm topped with sour cream, diced avocado, and additional fresh cilantro.
# Expert Advice:
01 -
- The tangy green sauce cuts through the rich cheese and chicken creating this perfect balance that makes everyone go back for seconds
- Making these on a Tuesday night feels like you have put in way more effort than you actually have
02 -
- Corn tortillas absolutely must be warmed before rolling or they will crack and frustrate you completely
- That layer of sauce on the bottom of the pan is what prevents soggy bottoms on the enchiladas sitting directly on the dish
03 -
- If your tortillas still crack after microwaving, try dipping them quickly in warm enchilada sauce before filling
- Letting the assembled dish sit for 15 minutes before baking helps the tortillas absorb some sauce and prevents dry spots