Why Make This Recipe
Homemade Green Chicken Enchiladas are a comfort food favorite that everyone can enjoy. They are simple to prepare and packed with flavor, making them an excellent choice for busy weeknights or family gatherings. Using shredded chicken and a tasty green enchilada sauce, these enchiladas are both satisfying and delicious. Plus, with the option to customize toppings, you can cater to everyone’s taste.
How to Make Delicious Homemade Green Chicken Enchiladas
Ingredients
- 2 cups Shredded Cooked Chicken (Can use rotisserie chicken or leftover chicken.)
- 8-10 pieces Corn Tortillas (Should be soft and pliable.)
- 2 cups Green Enchilada Sauce (Store-bought or homemade.)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar.)
- 1 medium Onion (Finely chopped.)
- 2 cloves Garlic (Minced.)
- 1 handful Cilantro (Chopped.)
- 1 tablespoon Olive Oil (For sautéing.)
- Salt and Pepper (To taste.)
- Sour Cream (For serving.)
- Diced Avocado (For serving.)
- Additional Cilantro (For serving.)
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Incorporate the shredded chicken and mix thoroughly.
- Pour in 1 cup of green enchilada sauce and simmer for about 5 minutes.
- Warm the corn tortillas in the microwave if they are stiff.
- Take a tortilla, spoon 2-3 tablespoons of the chicken mixture onto the center, and sprinkle with cheese.
- Roll the tortilla and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
- Garnish with cilantro and optional toppings before serving.
How to Serve Delicious Homemade Green Chicken Enchiladas
Serve these enchiladas hot from the oven. You can set up a toppings bar with sour cream, diced avocado, and extra cilantro so everyone can customize their plates. Pair them with a side salad or rice for a balanced meal.
How to Store Delicious Homemade Green Chicken Enchiladas
To store leftovers, let the enchiladas cool completely and then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap the enchiladas tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months.
Tips to Make Delicious Homemade Green Chicken Enchiladas
- If you want a bit more heat, add sliced jalapeños to the chicken mixture before rolling.
- Make sure your tortillas are warm so they stay pliable when rolling.
- For added flavor, try using a mix of cheeses or adding spices like cumin or chili powder to the chicken mixture.
Variation
You can easily customize this recipe by using different proteins like shredded beef or beans for a vegetarian option. Additionally, try using red enchilada sauce if you prefer a different flavor profile.
FAQs
1. Can I use store-bought green enchilada sauce?
Yes, store-bought green enchilada sauce works well and saves time.
2. How can I make this dish vegetarian?
You can substitute the chicken for black beans or sautéed vegetables for a delicious vegetarian version.
3. Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas and keep them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil.
Homemade Green Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Comforting and flavorful green chicken enchiladas that are perfect for busy weeknights or family gatherings.
Ingredients
- 2 cups Shredded Cooked Chicken (can use rotisserie or leftover)
- 8-10 pieces Corn Tortillas (soft and pliable)
- 2 cups Green Enchilada Sauce (store-bought or homemade)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 handful Cilantro (chopped)
- 1 tablespoon Olive Oil (for sautéing)
- Salt and Pepper (to taste)
- Sour Cream (for serving)
- Diced Avocado (for serving)
- Additional Cilantro (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Incorporate the shredded chicken and mix thoroughly.
- Pour in 1 cup of green enchilada sauce and simmer for about 5 minutes.
- Warm the corn tortillas in the microwave if they are stiff.
- Take a tortilla, spoon 2-3 tablespoons of the chicken mixture onto the center, and sprinkle with cheese.
- Roll the tortilla and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with cilantro and optional toppings before serving.
Notes
For added heat, include sliced jalapeños in the chicken mixture or experiment with different proteins like shredded beef or beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican