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Green Chicken Enchiladas

These comforting green chicken enchiladas are quick to prepare and packed with flavor, making them a perfect choice for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken Use rotisserie chicken for speed.
  • 1/2 teaspoon cumin Toast cumin for a warmer aroma.
  • 1/2 teaspoon garlic powder Fresh garlic can be used instead.
For the enchiladas
  • 8-10 pieces corn tortillas Warm to avoid cracking while rolling.
  • 2 cups green salsa Choose your favorite salsa verde.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Monterey Jack melts beautifully.
  • 1/2 cup sour cream Use full fat for best texture.
  • Chopped to taste cilantro for garnish Add just before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the shredded chicken, cumin, garlic powder, salt, and pepper.
  3. Warm the tortillas in a dry skillet or microwave until pliable.
Assembly
  1. Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
  2. Pour green salsa over the enchiladas and sprinkle with shredded cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly.
  2. Serve with a dollop of sour cream and garnish with cilantro if desired.

Notes

These enchiladas can be assembled ahead of time. Refrigerate and bake straight from the fridge, adding an extra 5 minutes to bake time.