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–+ servings

Easy Green Chicken Enchiladas

These Easy Green Chicken Enchiladas are delicious, made with shredded chicken and salsa verde, perfect for a quick meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course main dish
Cuisine Mexican
Servings 4 servings
Calories 460 kcal

Equipment

  • Oven
  • Baking Dish
  • skillet

Ingredients
  

Chicken and Tortillas

  • 2 cups shredded cooked chicken
  • 6 units flour tortillas or corn tortillas 8 inches in diameter
  • 2 cups green chile enchilada sauce or salsa verde 16 ounces
  • 1 teaspoon olive oil or avocado oil
  • 2 cloves garlic, minced
  • ½ cup sour cream
  • ¼ cup fresh cilantro, finely chopped plus more for serving
  • 1 cup shredded cheese cheddar, Monterey Jack, Oaxaca, or Mexican cheese blend

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
  • Heat oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute. Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.
  • Remove the skillet from the heat. Stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is too spicy, stir in more sour cream.
  • Remove 1 cup of sauce from the skillet and set aside to assemble the enchiladas later. Then, stir the shredded chicken and half the cheese into the sauce left in the skillet.
  • Spread half of the reserved sauce on the bottom of the dish. Place ⅓ cup of the chicken mixture in the center of each tortilla. Roll into a cylinder. Arrange rolled tortillas seam-side down in the baking dish. Spread the remaining reserved sauce over the enchiladas. Sprinkle with the remaining cheese.
  • Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake until the cheese is melted and bubbly, about 10 minutes. Allow the enchiladas to cool for 5 to 10 minutes. Garnish with cilantro and serve.

Notes

Use leftover chicken or try various easy chicken cooking methods. Corn tortillas offer a traditional flavor, while flour tortillas yield a softer result. It's best to consume the enchiladas on the day they are made, as they can become soggy if left to sit.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 31gProtein: 33gFat: 23gSaturated Fat: 11gCholesterol: 113mgFiber: 3gSugar: 7g
Keyword Chicken, Easy Green Chicken Enchiladas, Enchiladas, Green Sauce, Salsa Verde
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