Description
This Green Chicken Enchiladas recipe features tender shredded chicken mixed with a cheesy, creamy, and seasoned filling, wrapped in soft corn tortillas, doused generously in vibrant green enchilada sauce, and baked to bubbling perfection. Finished with a sprinkle of fresh cilantro and optional red pepper flakes, this comforting Mexican-inspired dish serves as a flavorful and crowd-pleasing meal.
Ingredients
Scale
Filling
- 2 ½ cups cooked, shredded chicken
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 2 tablespoons taco seasoning
Other Ingredients
- 10 (6 inch) corn tortillas
- 1 (28 oz) can green enchilada sauce
- Finely chopped cilantro, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the center to ensure even baking.
- Prepare Filling: In a large bowl, combine the shredded chicken, 1 ½ cups mozzarella, 1 ½ cups Monterey Jack cheese, sour cream, and taco seasoning until well mixed and creamy.
- Warm Tortillas: Wrap the corn tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften them and make them pliable for rolling.
- Warm Sauce: Heat the green enchilada sauce in a small skillet over medium-low heat to make it easier to coat the tortillas.
- Dip and Fill Tortillas: One at a time, dip each tortilla into the warm enchilada sauce to coat lightly on both sides. Then place approximately ⅓ cup of the chicken mixture onto the tortilla, roll it up tightly, and arrange seam side down in a 9×13 inch baking dish. Repeat with remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining ⅓ cup of each shredded mozzarella and Monterey Jack cheese over the top.
- Bake: Bake in the preheated oven for 25 minutes or until the sauce is bubbling and the cheese has melted and turned slightly golden.
- Rest and Garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with finely chopped cilantro and red pepper flakes if desired before serving.
Notes
- Microwaving tortillas wrapped in a damp towel prevents them from cracking when rolling.
- Use fresh green enchilada sauce for the best flavor; you can substitute with homemade or store-bought.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- For a creamier texture, you can add a bit more sour cream or cheese to the filling mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
