There’s something magical about the aroma of chicken enchiladas with green sauce wafting through the air. Picture this: tender shredded chicken wrapped in soft tortillas, all cozy under a warm blanket of zesty green sauce and melted cheese. If that doesn’t make your taste buds do a happy dance, I don’t know what will!
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- <strong>Can I use corn tortillas instead of flour?</strong>
- <strong>How do I make my green sauce spicier?</strong>
- <strong>What’s the best way to freeze enchiladas?</strong>
- 📖 Recipe Card
Every bite is an explosion of flavors—tangy, savory, and just a hint of spice. Whether you’re hosting a fiesta or just trying to impress your family on a Tuesday night, these enchiladas are the perfect go-to dish. Trust me; they’ll be begging for seconds!
Why You'll Love This Recipe
- These chicken enchiladas are not only simple to make but also incredibly flavorful.
- The creamy texture and bright colors make them an instant crowd-pleaser.
- You can easily adapt the ingredients based on dietary preferences or what you have on hand.
- Ideal for busy weeknights or special gatherings alike!
I remember the first time I made these chicken enchiladas for my family. Their faces lit up like Christmas morning when I pulled them out of the oven. My little nephew declared it the “best dinner ever,” which is high praise coming from a five-year-old who usually prefers mac and cheese over anything else!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts will do; adjust based on how many hungry mouths you need to feed.
- Green Enchilada Sauce: Look for a brand that offers robust flavor; homemade is great if you have the time!
- Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully and adds creaminess.
- Tortillas: Flour tortillas work best for rolling; choose medium-sized ones for easy handling.
- Sour Cream: Adds a creamy contrast to the zesty sauce; Greek yogurt can be used as a healthier alternative.
- Cilantro: Fresh cilantro brightens up the dish; use as garnish or mix into your filling.
- Onion: A small diced onion caramelized enhances the flavor profile beautifully.
- Garlic Powder: A sprinkle will add depth; fresh garlic works too but might overpower if used excessively.
- Cumin: Just a pinch elevates the whole dish with its earthy notes.
- Salt & Pepper: Essential for seasoning; don’t forget to taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the oven to 375°F (190°C). Grab your trusty 9×13 inch baking dish and lightly spray it with nonstick cooking spray.
Prepare Your Chicken Filling: In a large skillet over medium heat, cook diced onions until they turn golden brown and aromatic. Add in shredded cooked chicken and season generously with salt, pepper, garlic powder, and cumin.
Assemble Your Enchiladas: Take one tortilla at a time and fill it generously with your chicken mixture. Roll it tightly like you’re wrapping up your favorite sweater after laundry day—nothing worse than loose-fitting enchiladas!
Add Sauce and Cheese: Place rolled tortillas in the baking dish seam-side down. Pour the green enchilada sauce evenly over them like you’re painting a masterpiece! Sprinkle shredded cheese liberally over everything because cheese makes everything better.
Bake Until Golden: Pop your dish in the preheated oven and bake for about 20-25 minutes until bubbly and golden. The kitchen should smell heavenly by now.
Add Finishing Touches: Once out of the oven, let it cool for about 5 minutes (if you can resist!). Serve hot topped with fresh cilantro and dollops of sour cream.
Enjoy every cheesy bite while basking in your culinary glory as everyone praises your chef skills!
These delightful chicken enchiladas with green sauce are sure to become a staple in your kitchen. Not only do they taste amazing, but they also bring people together around the dinner table—a perfect blend of comfort food and joy!
You Must Know
- These chicken enchiladas with green sauce are a flavor explosion.
- You can prepare the filling ahead of time, making dinner stress-free.
- The creamy sauce combined with the cheesy goodness creates a dish that will have everyone asking for seconds.
Perfecting the Cooking Process
Start by cooking the chicken first, then prepare your enchiladas while the sauce simmers. This ensures everything is fresh and ready to serve at once.
Add Your Touch
Feel free to substitute shredded rotisserie chicken for quick prep or add black beans for extra protein. Customize the toppings with avocado or jalapeños for a personal twist.
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through to maintain crispiness.
Chef's Helpful Tips
- Use high-quality tortillas; they hold up better when filled and baked.
- Always taste your sauce before pouring it over; adjust seasoning as needed.
- Let the enchiladas sit for a few minutes after baking; they firm up nicely and are easier to serve.
Sharing my first experience making these enchiladas was unforgettable; my friends devoured them and insisted I open a restaurant!
FAQ
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a delightful flavor and texture to chicken enchiladas with green sauce.
How do I make my green sauce spicier?
Add chopped jalapeños or crushed red pepper flakes to your green sauce for extra heat.
What’s the best way to freeze enchiladas?
Assemble and cover them tightly with foil before freezing, then bake directly from frozen when ready.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Easy Chicken Enchiladas with Green Sauce
- Total Time: 40 minutes
- Yield: Serves 6
Description
Chicken enchiladas with green sauce are a crowd-pleasing dish featuring tender chicken, zesty green sauce, and gooey cheese—all wrapped in warm tortillas. Perfect for any occasion!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup green enchilada sauce
- 1 ½ cups shredded cheese (cheddar and Monterey Jack)
- 8 medium flour tortillas
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh cilantro (for garnish)
- 1 small onion (diced)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, sauté the diced onion until golden brown. Add shredded cooked chicken, seasoning with salt, pepper, garlic powder, and cumin.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour green enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden. Let cool for a few minutes before serving with fresh cilantro and sour cream.
Notes
- Substitute rotisserie chicken for quicker preparation.
- For added protein, mix in black beans or top with avocado or jalapeños.
- Use high-quality tortillas to prevent breakage during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
