Chicken Enchiladas With Green Sauce
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 enchiladas) 1x
- Category: Main Course
- Cuisine: Mexican-Inspired
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.