Description
These homemade green chicken enchiladas feature tender shredded chicken simmered in vibrant green enchilada sauce, wrapped in soft corn tortillas, and topped with melted Monterey Jack cheese. Baked to perfection, they’re a comforting and flavorful meal perfect for family dinners or entertaining guests. Served with classic toppings like sour cream, diced avocado, and fresh cilantro, these enchiladas bring authentic Mexican flavors right to your table with ease.
Ingredients
Scale
Filling
- 2 cups Shredded Cooked Chicken (rotisserie or leftover chicken)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil (for sautéing)
- Salt and Pepper, to taste
- 1 cup Green Enchilada Sauce (for the filling)
- 1 handful Cilantro, chopped
Assembly and Topping
- 8-10 pieces Corn Tortillas (soft and pliable)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar)
- 1 cup Green Enchilada Sauce (for topping)
For Serving
- Sour Cream
- Diced Avocado
- Additional Cilantro
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled enchiladas.
- Sauté Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent and softened, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Chicken: Add the shredded cooked chicken to the skillet and mix well with the sautéed onions and garlic.
- Simmer with Sauce: Pour 1 cup of green enchilada sauce into the skillet and stir to combine. Allow the mixture to simmer for about 5 minutes so the flavors meld.
- Warm Tortillas: If the corn tortillas are stiff, warm them briefly in the microwave to make them soft and pliable for rolling.
- Fill Tortillas: Take one warmed tortilla and spoon 2-3 tablespoons of the chicken mixture into the center. Sprinkle a little shredded cheese on top of the filling.
- Roll Tortillas: Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish.
- Repeat: Continue filling, rolling, and placing the tortillas in the dish until all are used.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas in the dish, then sprinkle the remaining shredded cheese on top.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Cool: Remove the baking dish from the oven and let the enchiladas cool for a few minutes before serving.
- Garnish and Serve: Garnish with chopped fresh cilantro and serve with sour cream, diced avocado, and extra cilantro as desired.
Notes
- Use rotisserie or leftover cooked chicken to save time.
- If preferred, make your own green enchilada sauce for a fresh flavor.
- Warming tortillas makes them easier to roll without cracking.
- For extra spicy enchiladas, add chopped jalapeños or hot sauce to the chicken mixture.
- To make ahead, assemble enchiladas and refrigerate covered for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
