Easy Green Chicken Enchiladas
These Easy Green Chicken Enchiladas are a delicious and simple dish, packed with flavor and perfect for any dinner.
Equipment
- Skillet
- baking dish
- oven
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 6 pieces flour 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
Cooking Instructions
- Preheat your oven to 350°F (177°C) and 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 and cook for one more minute.
- Remove the skillet from the heat. Stir in sour cream and cilantro. Adjust the seasoning with salt and pepper as needed.
- Remove 1 cup of sauce from the skillet and set aside. 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 baking dish. Place ⅓ cup of the chicken mixture in the center of each tortilla and roll them up. Arrange rolled tortillas seam-side down in the baking dish. Spread remaining reserved sauce over the enchiladas and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake until cheese is melted and bubbly, about 10 minutes. Allow to cool for 5 to 10 minutes before serving.
Notes
Use leftover chicken or try different methods to cook chicken. Flour or corn tortillas can be used; corn tortillas may need to be softened before filling.
Nutrition
Serving: 1enchiladaCalories: 460kcalCarbohydrates: 31gProtein: 33gFat: 23gSaturated Fat: 11gCholesterol: 113mgFiber: 3gSugar: 7g
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