Description
These delicious homemade green chicken enchiladas combine tender shredded chicken with flavorful green enchilada sauce and melted cheese, wrapped in soft corn tortillas and baked to perfection. Topped with fresh cilantro, sour cream, and diced avocado, this classic Mexican-inspired dish makes a satisfying and comforting meal.
Ingredients
Scale
Chicken Filling
- 2 cups Shredded Cooked Chicken (can use rotisserie chicken 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 (store-bought or homemade)
- 1 handful Cilantro (chopped)
Assembly
- 8-10 pieces Corn Tortillas (should be soft and pliable)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar)
- 1 cup Green Enchilada Sauce (for topping)
Serving
- Sour Cream (for serving)
- Diced Avocado (for serving)
- Additional Cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute to release its aroma.
- Mix Chicken: Incorporate the shredded cooked chicken into the skillet and mix thoroughly with the onions and garlic.
- Simmer with Sauce: Pour in 1 cup of green enchilada sauce and simmer the mixture for about 5 minutes to meld the flavors together.
- Warm Tortillas: If the corn tortillas are stiff, warm them in the microwave to make them soft and pliable for rolling.
- Assemble Enchiladas: Take one tortilla, spoon 2-3 tablespoons of the chicken mixture onto the center, and sprinkle with shredded cheese.
- Roll Tortillas: Roll the tortilla tightly and place seam-side down in a greased baking dish to prevent unraveling.
- Repeat Assembly: Repeat the filling and rolling process with the remaining tortillas and chicken filling.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas and sprinkle the top with the remaining cheese.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove Foil and Continue Baking: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Cool Slightly: Let the enchiladas cool for a few minutes before serving to allow them to set.
- Garnish and Serve: Garnish with fresh cilantro and serve with sour cream and diced avocado if desired.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time on prep.
- To make the enchilada sauce from scratch, blend roasted tomatillos, green chilies, garlic, onion, and spices.
- Warming tortillas makes them more flexible and prevents cracking when rolling.
- Covering with foil during the initial baking step helps the chicken mixture warm thoroughly and cheese melt evenly.
- For extra heat, add chopped jalapeños to the chicken filling or top enchiladas with hot sauce.
- These enchiladas can be frozen before baking; just thaw before baking for best results.
