Description
These Delicious Homemade Green Chicken Enchiladas feature tender shredded chicken simmered in a vibrant green enchilada sauce, wrapped in soft corn tortillas, and baked to perfection with melted cheese. Perfectly spicy, cheesy, and comforting, these enchiladas make a delightful meal that’s easy to prepare and sure to impress your family and friends.
Ingredients
Scale
Main Ingredients
- 2 cups Shredded Cooked Chicken (Can use rotisserie chicken or leftover chicken.)
- 8-10 pieces Corn Tortillas (Should be soft and pliable.)
- 2 cups Green Enchilada Sauce (Store-bought or homemade.)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar.)
- 1 medium Onion (Finely chopped.)
- 2 cloves Garlic (Minced.)
- 1 handful Cilantro (Chopped.)
- 1 tablespoon Olive Oil (For sautéing.)
- Salt and Pepper (To taste.)
For Serving
- Sour Cream (For serving.)
- Diced Avocado (For serving.)
- Additional Cilantro (For serving.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
- Sauté Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and soft.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute, allowing the garlic to release its aroma.
- Combine Chicken: Stir in the shredded cooked chicken into the skillet with onions and garlic, mixing thoroughly to combine.
- Simmer with Sauce: Pour 1 cup of green enchilada sauce into the skillet with the chicken mixture. Allow it to simmer gently for about 5 minutes so the flavors meld together.
- Warm Tortillas: Warm the corn tortillas in the microwave for a few seconds if they are stiff, to make them pliable for rolling.
- Fill Tortillas: Place a tortilla on a flat surface, spoon 2-3 tablespoons of the chicken mixture onto the center, and sprinkle with shredded cheese.
- Roll Enchiladas: Carefully roll the tortilla around the filling and place it seam-side down in a greased baking dish to prevent unrolling while baking.
- Repeat Process: Continue filling and rolling the remaining tortillas with the chicken mixture and cheese, laying them side by side in the baking dish.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
- Cool Slightly: Remove the enchiladas from the oven and let them cool for a few minutes to set.
- Garnish and Serve: Garnish with chopped cilantro and serve hot with sour cream, diced avocado, and additional cilantro as desired.
Notes
- Use rotisserie or leftover chicken to save prep time.
- Warming tortillas before rolling prevents cracking and tearing.
- Adjust the amount of cheese to your preference.
- Green enchilada sauce can be homemade or store-bought for convenience.
- Serve with sour cream and avocado for added creaminess and flavor.
