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Green Chicken Enchiladas Recipe

This Green Chicken Enchiladas Recipe is a family favorite! Juicy chicken, zesty green sauce, and gooey cheese create the ultimate comfort food.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 8 large corn tortillas
  • 2 1/2 cups green enchilada sauce
  • 8 tbsp sour cream
  • 3 cups shredded Colby Jack or Monterey Jack cheese

Instructions

  • Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This will ensure that your enchiladas bake evenly and become perfectly bubbly.
  • Step 2: Prepare the Filling - In a mixing bowl, combine the shredded rotisserie chicken, diced green chiles, cumin, garlic powder, salt, and onion powder. Mix until all the ingredients are well incorporated.
  • Step 3: Warm the Tortillas - To make your tortillas pliable, warm them in a dry skillet over medium heat for about 30 seconds on each side. This step will prevent them from cracking when you roll them.
  • Step 4: Assemble the Enchiladas - Spread a thin layer of green enchilada sauce on the bottom of your baking dish. Take a tortilla, spoon about 1/4 cup of the chicken mixture into the center, add a tablespoon of sour cream, and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process for all tortillas.
  • Step 5: Top with Sauce and Cheese - Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top. Sprinkle the remaining cheese evenly across the enchiladas.
  • Step 6: Bake - Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Step 7: Serve and Enjoy - Once your Green Chicken Enchiladas are out of the oven, let them cool for a few minutes before serving. Garnish with extra sour cream, fresh cilantro, or avocado slices if desired.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula

Notes

  • Freeze assembled enchiladas for up to 3 months; thaw in the refrigerator before baking.
  • For a gluten-free option, use gluten-free tortillas.
  • Add jalapeños for a spicier kick.