Easy Green Chicken Enchiladas
These easy green chicken enchiladas are delicious, using store-bought sauces for convenience.
Equipment
- oven
- Skillet
- baking dish
Ingredients
Chicken and Tortillas
- 2 cups shredded cooked chicken
- 6 pieces flour tortillas or corn tortillas, 8 inches in diameter
- 2 cups green chile enchilada sauce or salsa verde
- 1 teaspoon olive oil or avocado oil
- 2 cloves garlic, minced
- ½ cup sour cream
- ¼ cup fresh cilantro, finely chopped plus more for serving
- 1 cup shredded cheese such as cheddar, Monterey Jack, Oaxaca, or Mexican cheese blend
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
- Heat oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute. Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.
- Remove the skillet from the heat. Stir in sour cream and cilantro. Adjust seasoning with salt and pepper as needed.
- Remove 1 cup of sauce from the skillet and set aside. Stir the shredded chicken and half the cheese into the remaining sauce in the skillet.
- Spread half of the reserved sauce on the bottom of the dish. Place ⅓ cup of the chicken mixture in each tortilla, roll up, and arrange seam-side down in the baking dish. Spread remaining reserved sauce over the enchiladas and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 15 minutes. Remove foil and bake until cheese is melted and bubbly, about 10 minutes. Allow to cool for 5 to 10 minutes before serving, garnished with cilantro.
Notes
Use leftover chicken or cook chicken using recommended methods. You can use either flour or corn tortillas — corn tortillas are traditional but flour tortillas yield a softer result.
Nutrition
Serving: 1enchiladaCalories: 460kcalCarbohydrates: 31gProtein: 33gFat: 23gSaturated Fat: 11gCholesterol: 113mgFiber: 3gSugar: 7g
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