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