Green chicken enchiladas are a comforting, hearty dish that’s perfect for any occasion. Imagine the rich taste of tender shredded chicken combined with the zest of green chiles wrapped in warm tortillas, all topped with an ooey-gooey layer of melted cheese. It’s a recipe that brings people together, whether for a busy weeknight dinner or a friendly gathering. And the best part? It’s super easy to make! With a few simple ingredients and just a little time, you can whip up a batch of these delicious enchiladas that everyone at the table will love. So roll up your sleeves, and let’s get cooking!
Why This Recipe Works
The secret to these green chicken enchiladas lies in the combination of tangy green chiles and savory spices. This creates a flavor explosion in every bite. Moreover, using shredded chicken as a filling makes each enchilada tender and satisfying. Imagine sinking your teeth into the warm, cheesy goodness. When baked, the flavors meld beautifully, all thanks to the heat of the oven, ensuring each enchilada is a joyous burst of taste.
Why You’ll Love This Green Chicken Enchiladas
First off, this recipe is quick and easy—perfect for those hectic weeknight dinners or casual get-togethers with friends. Who doesn’t love a meal that comes together in a snap yet tastes like you spent hours in the kitchen? Plus, you can customize these enchiladas to suit any dietary preferences. Whether someone is a meat lover, vegetarian, or simply a fan of good food, this recipe fits the bill. And let’s not forget—it brings a delightful taste of Mexican culture right into your home!
Ingredients
- 2 tbsp olive oil
- 1/3 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 cups cooked shredded chicken
- 4 oz. hatch green chiles
- 15 oz. green enchilada sauce (divided)
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro (for garnish)
- Sour cream (for serving)
- Avocado slices (for serving)
Preparing the Flavorful Filling
Heat and Sauté Aromatics
To start, preheat your oven to 375°F. This ensures everything gets nice and hot once it’s in the oven. Next, take a large skillet, place it over medium heat, and add 2 tablespoons of olive oil along with the diced yellow onion. Sauté for about 3 minutes, letting the onions soften and release their sweet aroma.
Add Garlic and Spices
Once your onions are translucent, stir in the minced garlic along with 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt. The kitchen will smell fantastic as everything cooks for an additional minute.
Combine Chicken and Chiles
Now it’s time for the star ingredients! Add 2 cups of cooked shredded chicken and 4 ounces of hatch green chiles to the skillet. Mix everything well until it’s evenly combined, and then remove the skillet from the heat.
Assemble the Enchiladas
Prepare the Baking Dish
Grab a 9×13 baking dish and pour half of the 15 ounces of green enchilada sauce into the bottom. This will keep your tortillas moist during baking, which is super important.
Fill the Tortillas
Now, lay out your six large flour tortillas on a clean surface. Distribute the chicken mixture evenly among them, adding a generous tablespoon of Monterey Jack cheese to each.
Roll and Arrange
Time to roll! Tightly roll each tortilla, placing them seam-side down in the baking dish. Pour the remaining enchilada sauce over the tortillas, ensuring they’re generously coated. To finish, sprinkle 2 cups of Monterey Jack cheese on top like a warm, cheesy blanket.
Bake and Serve
Bake Until Bubbly
With the dish prepared, place it into the preheated oven. Let it bake for about 15-20 minutes; you’ll know it’s done when the cheese is melted and bubbly, making it almost irresistible.
Garnish and Enjoy
Once baked to perfection, remove the dish from the oven. Top your green chicken enchiladas with fresh cilantro, a dollop of sour cream, and some avocado slices before serving. Your kitchen will smell amazing, and everyone will be eager to dig in!
Serving Suggestions
These green chicken enchiladas pair perfectly with a fresh side salad for a balanced meal. Alternatively, serve them with Mexican rice or refried beans for something heartier. Each side dish complements the flavors beautifully.
Tips for Success
For the best flavor, consider using freshly shredded chicken. However, if you’re short on time, a rotisserie chicken works wonders too. If you’re a fan of spice, feel free to add more chilies to the filling to bring the heat!
Variations
Feeling adventurous? Swap out the Monterey Jack cheese for pepper jack for a spicy kick. If you want a vegetarian twist, replace the chicken with black beans or roasted vegetables, offering a delightful alternative for non-meat eaters.
Storage Tips
After enjoying your enchiladas, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, but trust me—they probably won’t last that long! When it’s time to reheat, do so gently in the oven or microwave. Adding a splash of enchilada sauce keeps them moist.
FAQs
1. Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time when you’re ready to cook.
2. Is there a gluten-free option for the tortillas?
Absolutely! Just use gluten-free tortillas, and this recipe will be suitable for anyone avoiding gluten.
3. Can I freeze green chicken enchiladas?
Yes, they freeze well. Just cover tightly and freeze before baking; you can thaw and bake when you’re ready for them.
4. What can I substitute for hatch green chiles?
Feel free to use any canned green chiles or fresh poblano peppers if you want to experiment with flavors.
5. How do I prevent soggy enchiladas?
Warming the tortillas slightly before filling them helps prevent them from absorbing too much sauce and getting soggy.
Green chicken enchiladas are more than just a meal; they’re a celebration of comfort and community. With this recipe, you’re not only feeding your hunger but also creating delightful memories. Happy cooking!
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Green Chicken Enchiladas
Green chicken enchiladas are a comforts dish filled with tender shredded chicken and zesty green chiles, all topped with melted cheese. Easy to make and perfect for any occasion!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp olive oil
- 1/3 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 cups cooked shredded chicken
- 4 oz. hatch green chiles
- 15 oz. green enchilada sauce (divided)
- 6 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro (for garnish)
- Sour cream (for serving)
- Avocado slices (for serving)
Instructions
- Preheat oven to 375°F.
- In a skillet, heat olive oil and sauté onion until softened.
- Add garlic, cumin, chili powder, and salt; cook briefly.
- Stir in shredded chicken and green chiles; mix well.
- Pour half of enchilada sauce into a baking dish.
- Fill tortillas with the chicken mixture and cheese, then roll them up.
- Place rolled tortillas seam-side down in the dish, top with remaining sauce and cheese.
- Bake for 15-20 minutes until cheese is melted.
- Garnish with cilantro, sour cream, and avocado slices before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, use freshly shredded chicken or a rotisserie chicken.
Add extra chilies for a spicier filling.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
