Green Chicken Enchiladas

Delicious green chicken enchiladas that bring comfort and flavor to any family meal, perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
8 pieces corn or flour tortillas If using corn tortillas, warm them up on a skillet for a few seconds to prevent them from tearing.
2 cups green salsa Go for your favorite store-bought brand for convenience, or make your own for a fresh twist.
1 cup shredded cheese (cheddar or Monterey Jack) Mix cheeses for a richer flavor.
1/2 cup sour cream Use Greek yogurt as a healthy alternative.
1/4 cup chopped cilantro Add more or less based on your taste preference.
Salt and pepper to taste Don’t be afraid to taste as you go to ensure a balanced flavor.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, mix shredded chicken with half of the green salsa, salt, and pepper.
Lay a tortilla flat, add a portion of the chicken mixture, roll it up, and place it seam-side down in a baking dish.
Repeat with remaining tortillas.

Baking

Pour the remaining salsa over the enchiladas and sprinkle with cheese.
Bake for 20-25 minutes, or until heated through and cheese is melted.
Serve with sour cream and cilantro on top.

Notes

Encourage family-style serving right from the baking dish. Leftovers can be stored in the fridge for up to three days, and reheated in the oven or microwave.