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Chicken Enchiladas With Green Sauce

Chicken Enchiladas With Green Sauce
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A wonderfully cheesy and comforting dish that’s surprisingly easy to make. These enchiladas are filled with a creamy chicken mixture, covered in vibrant green sauce, and baked until bubbly. It’s the perfect weeknight dinner the whole family will love.

Ingredients

Scale
  • 3 cups cooked, shredded chicken
  • 1 (15 oz) can green enchilada sauce, divided
  • ¾ cup full-fat sour cream
  • 1 (4 oz) can diced green chiles, undrained
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 flour or corn tortillas
  • Olive oil, for cooking
  • Fresh cilantro, chopped for garnish

Instructions

  1. Prep Oven & Pan: Preheat your oven to 375°F (190°C). Pour a thin layer of the green enchilada sauce into the bottom of a 9×13 inch baking dish to prevent sticking.
  2. Sauté Aromatics: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant, then remove the pan from the heat.
  3. Create the Filling: To the skillet with the onions and garlic, add the shredded chicken, sour cream, diced green chiles, ½ cup of the Monterey Jack cheese, and ¼ cup of the enchilada sauce. Stir until everything is well combined.
  4. Assemble Enchiladas: Spoon about ⅓ cup of the chicken filling down the center of each tortilla. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  5. Sauce, Cheese & Bake: Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
  6. Rest & Garnish: Let the enchiladas rest for 5 minutes before serving. This helps them set. Garnish generously with fresh cilantro and enjoy!

Notes

  • Serving Suggestions: These are fantastic served with a side of Mexican rice, black beans, or a simple avocado and tomato salad.
  • Tips & Tricks: Save time by using a store-bought rotisserie chicken. For the gooiest, best-melting cheese, buy a block of Monterey Jack and shred it yourself!
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through.

Find it online: https://sabormexicana.com/chicken-enchiladas-with-green-sauce/