Easy Green Chicken Enchiladas Recipe

These Easy Green Chicken Enchiladas are a flavorful and satisfying dish that’s perfect for a quick weeknight dinner or a festive gathering! Imagine tender chicken, a medley of colorful vegetables, and cheesy tortillas, all coated in a vibrant green enchilada sauce. This recipe is easy to make and delivers a delicious and authentic Mexican-inspired meal that will please everyone at the table.

Why You’ll Love This Recipe

• Flavorful and Cheesy: The combination of shredded chicken, green enchilada sauce, and melted cheese creates a rich and satisfying flavor profile that’s perfect for any Tex-Mex lover.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Crowd-Pleaser: These enchiladas are always a hit with both kids and adults. They’re perfect for potlucks, game day gatherings, or any occasion where you want to serve a crowd-pleasing dish.
• Versatile: Feel free to customize the filling with your favorite vegetables or beans, or use a different type of cheese for the topping.

this Recipe

Ingredients

• Cooked chicken: Use leftover or rotisserie chicken for convenience. You can also cook chicken breasts or thighs specifically for this recipe (see note below).
• Olive oil: Used to sauté the vegetables.
• Yellow onion: Diced and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Green chilies: Adds a mild kick and a touch of Southwestern flavor.
• Dried oregano: Adds a slightly bitter and earthy flavor.
• Ground cumin: Adds a warm and earthy flavor.
• Salt and pepper: Season the filling to perfection.
• Salsa verde: A green enchilada sauce that adds a vibrant flavor to the dish.
• Shredded Monterey Jack or cheddar cheese: Adds a creamy and cheesy texture.
• Plain Greek yogurt: Adds a creamy tanginess to the filling. You can substitute with sour cream if you prefer.
• Fresh cilantro: Adds a fresh herb flavor and a pop of color.
• Flour tortillas: Used to wrap the filling and create the enchiladas.

Note: For exact measurements, see the recipe card below!

How to Make Easy Green Chicken Enchiladas

Step 1: Preheat and Prepare

Preheat your oven to 375°F. Grease a 9×13 inch baking dish with cooking spray or butter. Shred the cooked chicken and place it in a large bowl.

Step 2: Sauté the Vegetables

Heat the olive oil in a small sauté pan over medium-high heat. Add the diced onion and cook until softened. Reduce the heat to medium and add the minced garlic, oregano, cumin, salt, and pepper. Stir in the can of green chilies and cook for another minute to heat through.

Step 3: Make the Filling

Pour the green chile mixture into the bowl with the shredded chicken. Add ½ cup of salsa verde, 1 ½ cups of shredded cheese, Greek yogurt, and chopped cilantro. Mix well to combine.

Step 4: Assemble the Enchiladas

Add about ¾ cup of the chicken filling to each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 5: Bake and Serve

Pour the remaining salsa verde over the rolled enchiladas and sprinkle with the remaining cheese. Bake for 35 minutes, then broil for the last 5 minutes, watching closely to prevent burning. Let the enchiladas cool for 15 minutes before topping with additional Greek yogurt and cilantro, and serve.

Pro Tips for Making the Recipe

• Cook the chicken: If you don’t have leftover or rotisserie chicken, you can bake chicken breasts or thighs seasoned with salt and pepper at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F.
• Warm the tortillas: Warm the tortillas briefly in the microwave or on a skillet to make them more pliable and easier to roll.
• Don’t overfill the tortillas: Overfilling the tortillas can make them difficult to roll and may cause them to burst during baking.
• Evenly distribute the filling: Make sure each tortilla has the same amount of filling for even cooking and consistent flavor.
• Broil with caution: Keep a close eye on the enchiladas while broiling to prevent burning.

How to Serve

These Easy Green Chicken Enchiladas are delicious on their own, but here are some serving suggestions:

• Toppings: Serve with your favorite toppings, such as sour cream, guacamole, salsa, or extra cheese.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the enchiladas.
• Rice and Beans: Serve with a side of Mexican rice and refried beans for a complete and authentic meal.

Make Ahead and Storage

These Easy Green Chicken Enchiladas are great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until heated through, or reheat individual portions in the microwave.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, you can! Corn tortillas will give the enchiladas a slightly different texture and flavor.

2. Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese, such as cheddar cheese, Monterey Jack, or a Mexican blend.

3. Can I make this recipe vegetarian?

Yes, you can! Omit the chicken and use black beans or sweet potatoes for the filling.

4. Can I make this recipe spicier?

Definitely! Use a hotter green enchilada sauce or add a pinch of red pepper flakes or diced jalapeños to the filling.

This Easy Green Chicken Enchiladas Recipe is a flavorful and comforting dish that’s perfect for any occasion. With its creamy sauce, cheesy topping, and vibrant green enchilada sauce, it’s sure to become a new family favorite!

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