Green Chicken Enchiladas

Indulge in creamy, zesty Green Chicken Enchiladas wrapped in warm tortillas, a quick and crowd-pleasing dish perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken You can use rotisserie chicken for convenience.
8 pieces soft tortillas Use flour or corn tortillas as per preference.
2 cups green salsa Choose a mild or spicy version according to taste.
1 cup shredded cheese (cheddar or Monterey Jack) For best results, use a mix of both cheeses.
1/2 cup sour cream Can substitute with low-fat sour cream for a lighter version.
1 tablespoon olive oil For greasing the baking dish.
1 teaspoon garlic powder Enhances flavor.
1 teaspoon cumin Adds warmth and earthiness.
to taste Salt and pepper Season according to preference.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a bowl, mix the shredded chicken with half of the green salsa, sour cream, garlic powder, cumin, and salt and pepper.
Lay a tortilla flat, fill it with the chicken mixture, and roll it up. Place seam-side down in a greased baking dish.
Repeat with the remaining tortillas and chicken mixture.

Baking

Pour the remaining salsa over the rolled enchiladas and sprinkle with cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.

Serving

Serve hot and enjoy! Top with fresh cilantro, sliced avocados, or a dollop of sour cream if desired.

Notes

Store leftovers in the fridge for up to 3 days. Can be frozen for up to 3 months. Reheat in the oven until warmed through. Consider doubling the recipe for larger gatherings or using veggies for a healthier twist.