The aroma of chicken enchiladas with green sauce wafts through the kitchen, wrapping you in a warm embrace. The sight of gooey cheese melting over tender chicken and soft tortillas ignites a flutter of excitement in your stomach.
These enchiladas remind me of the countless family gatherings where we’d indulge, laughter echoing off the walls. Whether it’s Taco Tuesday or a cozy weekend dinner, this dish brings everyone together for a fiesta of flavors.
Why You'll Love This Recipe
- These chicken enchiladas with green sauce are easy to prepare, perfect for weeknight dinners or special occasions
- The creamy green sauce complements the savory chicken beautifully
- The vibrant colors make for an eye-catching presentation on your table
- Versatile enough to be tailored to suit any palate, they are sure to please everyone
I still remember the first time I made these enchiladas; my family was fighting over the last bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on how many people you’re feeding.
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Tortillas: Use corn or flour tortillas; both work beautifully but offer different textures.
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Green Enchilada Sauce: Opt for homemade or store-bought sauce; freshness is key for flavor.
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Shredded Cheese: A blend of Monterey Jack and cheddar adds creaminess and sharpness.
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Cilantro: Fresh cilantro brightens up the dish with its herby flavor.
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Sour Cream: For drizzling on top; it balances the heat and adds creaminess.
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Spices (Cumin, Chili Powder): These spices kick up the flavor without overpowering the dish.
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Onion and Garlic: Sautéed until fragrant, they lay a flavorful foundation for your filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat your oven: Start by preheating your oven to 375°F (190°C). This step ensures that your enchiladas bake evenly and come out bubbly.
Cook the chicken: In a large skillet over medium heat, add oil and sauté chopped onions until they turn translucent. Add minced garlic and cook until fragrant, about one minute.
Shred the chicken: Once cooked through (about 15-20 minutes), let your chicken cool slightly, then shred it using two forks or a stand mixer for ease.
Mix the filling: In a bowl, combine shredded chicken with half of the green enchilada sauce, some cumin, chili powder, and salt. Stir until everything is well mixed.
Assemble the enchiladas: Take a tortilla and spoon in some of that glorious filling. Roll it up tightly and place seam-side down in a greased baking dish. Repeat until all filling is used.
Top with sauce: Pour remaining green sauce generously over the assembled enchiladas. Sprinkle shredded cheese on top for that melty goodness that dreams are made of.
Bake to perfection: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
Serve and enjoy: Let them cool slightly before serving! Top with fresh cilantro and dollops of sour cream for extra flair.
With each bite of these delightful chicken enchiladas with green sauce, you’ll find comfort in their rich flavors while enjoying time spent sharing them with loved ones. Enjoy every cheesy morsel!
You Must Know
- Chicken enchiladas with green sauce are not just a meal; they are a hug wrapped in tortillas
- The vibrant taste of green sauce combined with tender chicken will make your taste buds dance
- Plus, they are perfect for meal prep or impressing guests at dinner parties
Perfecting the Cooking Process
Start by cooking the chicken and shredding it while preparing the sauce. Assemble the enchiladas, then bake until bubbly. This order maximizes flavor and efficiency, making your kitchen smell heavenly.
Add Your Touch
Feel free to swap out the chicken for shredded beef or beans for a vegetarian twist. Add extra spices like cumin or opt for jalapeños if you crave heat. Personalizing your enchiladas can take them to new heights.
Storing & Reheating
Store leftover chicken enchiladas with green sauce in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 20 minutes, ensuring they stay deliciously moist.
Chef's Helpful Tips
- Use freshly shredded cheese instead of pre-packaged for better melting and flavor
- Don’t overfill the tortillas; less is more when rolling them
- Experiment with different greens in your sauce for unique flavor profiles
Sometimes, I whip up these chicken enchiladas with green sauce when my friends come over. Their smiles as they dig in remind me that food truly brings people together.
FAQ
Can I use store-bought green sauce?
Absolutely! Store-bought green sauce saves time without sacrificing flavor; just choose your favorite brand.
What if I don’t have tortillas?
You can use lettuce leaves as a low-carb alternative to make delightful enchilada wraps.
How can I make this recipe spicier?
Add diced jalapeños or a dash of cayenne pepper to the filling or sauce for an extra kick!
Chicken Enchiladas with Green Sauce
- Total Time: 50 minutes
- Yield: Serves 6
Description
Chicken enchiladas with green sauce are a delightful comfort food, perfect for any occasion. With tender shredded chicken wrapped in soft tortillas and topped with a creamy green sauce and melted cheese, this dish is sure to please family and friends alike. Quick to prepare and full of flavor, it’s a wonderful choice for weeknight dinners or festive gatherings.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 corn or flour tortillas
- 2 cups green enchilada sauce (homemade or store-bought)
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 cup fresh cilantro, chopped
- ½ cup sour cream
- 2 tsp cumin
- 2 tsp chili powder
- 1 medium onion, diced
- 3 cloves garlic, minced
- Olive oil for sautéing
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Sauté diced onion until translucent, then add minced garlic and cook until fragrant.
- Cook chicken in the skillet for about 15-20 minutes until cooked through. Let cool slightly before shredding.
- In a bowl, mix shredded chicken with half of the green enchilada sauce, cumin, chili powder, and salt.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining green sauce over the enchiladas and sprinkle with cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Serve topped with fresh cilantro and sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 370
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
