Description
ย These Easy Green Chicken Enchiladas are a flavorful and satisfying dish that’s perfect for a weeknight meal or a casual get-together! Tender chicken, a zesty salsa verde, and plenty of cheese are wrapped in warm tortillas and baked to perfection. It’s a simple and delicious recipe that’s sure to please a crowd.
Ingredients
Units
Scale
- 4 heaping cups cooked chicken, shredded (see notes for cooking instructions)
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4.5 oz) can chopped green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz) jar salsa verde
- 3 cups shredded Monterey Jack cheese (or cheddar cheese), divided
- 3/4 cup plain Greek yogurt (can substitute with sour cream)
- 1/2 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- Optional toppings: additional Greek yogurt, chopped cilantro
Instructions
- Prep Chicken and Preheat: Shred cooked chicken and set aside. Preheat oven to 375ยฐF (190ยฐC) and grease a 9×13 inch baking dish. Spread ยผ cup salsa verde in the bottom of the dish.
- Sautรฉ Vegetables: Heat olive oil in a skillet over medium-high heat. Sautรฉ onions until softened. Reduce heat, add garlic, oregano, cumin, salt, and pepper. Stir in green chiles and heat through.
- Combine Filling: In a large bowl, combine the sautรฉed vegetable mixture with shredded chicken, ยฝ cup salsa verde, 1 ยฝ cups cheese, Greek yogurt, and cilantro. Mix well.
- Fill Tortillas: Fill each tortilla with ยพ cup chicken filling and roll up tightly. Place seam-side down in the prepared baking dish.
- Bake: Top with remaining salsa verde and sprinkle with remaining cheese. Bake for 35 minutes, then broil for the last 5 minutes, or until cheese is bubbly and golden brown. Watch closely to prevent burning.
- Serve: Let enchiladas cool for 15 minutes before topping with additional Greek yogurt and cilantro, if desired. Serve warm.
Notes
- Cook Chicken: To cook chicken, bake seasoned chicken breasts (with salt and pepper) at 400ยฐF (200ยฐC) for 20-25 minutes, or until the internal temperature reaches 165ยฐF (74ยฐC).
- Tortillas: You can use corn tortillas instead of flour tortillas for a gluten-free option.
- Spice Level: Adjust the amount of green chiles or add a pinch of cayenne pepper for a spicier dish.
Nutrition
- Serving Size: 1 enchilada
- Calories: 500
- Sugar: 8g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg