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Green Chicken Enchiladas Recipe

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3.9 from 13 reviews

These Green Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken, a blend of mozzarella and Monterey Jack cheeses, and a creamy, tangy green enchilada sauce. Wrapped in warm corn tortillas and baked to perfection, they’re topped with melted cheese and optional fresh cilantro and red pepper flakes for a delightful meal perfect for any occasion.

Ingredients

Filling

  • 2½ cups cooked, shredded chicken
  • 1½ cups shredded mozzarella cheese
  • 1½ cups shredded Monterey Jack cheese
  • ¾ cup sour cream
  • 2 tablespoons taco seasoning

Assembly

  • 10 (6 inch) corn tortillas
  • 1 (28 oz) can green enchilada sauce

Optional Garnish

  • Finely chopped cilantro, for serving
  • Red pepper flakes, for serving

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and position the rack in the center to ensure even baking.
  2. Mix the Filling: In a large bowl, combine the shredded chicken, 1½ cups of shredded mozzarella, 1½ cups of shredded Monterey Jack, sour cream, and taco seasoning thoroughly until well mixed.
  3. Warm the Tortillas: Wrap the corn tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften and make them pliable for rolling.
  4. Warm the Enchilada Sauce: Heat the green enchilada sauce in a small skillet over medium-low heat until warm, to easily coat the tortillas.
  5. Roll the Enchiladas: Dip one tortilla at a time into the warmed enchilada sauce, coating lightly on both sides. Place about ⅓ cup of the chicken mixture onto the tortilla, roll it tightly, and arrange it seam side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
  6. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded mozzarella and Monterey Jack cheeses evenly on top.
  7. Bake: Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is fully melted and slightly golden.
  8. Serve: Remove from the oven and let rest for 5 minutes. Garnish with finely chopped cilantro and red pepper flakes if desired before serving.

Notes

  • Warming the tortillas makes them easier to roll without cracking.
  • You can substitute chicken with cooked turkey or use a plant-based chicken alternative for a different variation.
  • Adjust the amount of taco seasoning according to your preferred spice level.
  • If you prefer a spicier dish, add more red pepper flakes or include diced jalapeños in the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Find it online: https://marthatasty.com/green-chicken-enchiladas-recipe/