Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Chicken enchiladas with green sauce are a delightful twist on a classic favorite. This recipe features tender chicken wrapped in soft tortillas, drenched in a zesty green sauce made from tomatillos, jalapeños, and fresh herbs. Perfect for family dinners or gatherings, this dish is sure to impress with its vibrant flavors and satisfying textures.
Ingredients
– 2 cups shredded cooked chicken
– 8 small corn tortillas
– 2 cups green enchilada sauce
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup chopped onion
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time: 20 minutes, Cooking time: 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately:
– Calories: 320
– Protein: 20g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 3g
This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat.
3. Add chopped onion and sauté until translucent.
4. Stir in the shredded chicken, cumin, garlic powder, salt, and pepper.
5. Warm tortillas in a separate pan until soft.
6. Spoon the chicken mixture into each tortilla.
7. Roll the tortillas and place them seam-side down in a baking dish.
8. Pour green enchilada sauce over the rolled tortillas.
9. Sprinkle cheese on top.
10. Bake in the oven for 20 minutes, until cheese is bubbly and golden.
Alternative Ingredients
You can substitute shredded chicken with shredded beef or a plant-based protein for a vegetarian option. Additionally, use flour tortillas for a different texture or gluten-free tortillas for a gluten-free dish.
Serving and Pairings
Serve these enchiladas with a side of Mexican rice and refried beans. A fresh avocado salad or guacamole can enhance the meal, while a dollop of sour cream adds creaminess.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 15-20 minutes. Enchiladas can be frozen before baking for up to 2 months; just thaw and bake when ready.
Cooking Mistakes
- Overfilling the tortillas can cause them to break.
- Not warming the tortillas may result in cracking.
- Using too much sauce can make them soggy.
- Forgetting to cover the dish can lead to burnt edges.
- Not seasoning the chicken mixture can make the dish bland.
Helpful Tips
- Use rotisserie chicken for a quicker option.
- Experiment with different cheeses for varied flavors.
- Add black beans to the chicken mixture for extra protein.
- Top with fresh cilantro and lime juice for brightness.
- Let the enchiladas sit for a few minutes before serving.
FAQs
Can I make chicken enchiladas with green sauce ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them in the refrigerator. Just bake them when you’re ready to serve.
What can I use instead of green sauce?
You can substitute green sauce with red enchilada sauce or even a homemade salsa verde for different flavor profiles.
How can I make this dish spicier?
Add diced jalapeños or a splash of hot sauce to the chicken mixture, or use a spicier green sauce to increase the heat.
Are chicken enchiladas healthy?
They can be healthy, especially if you use lean chicken, whole grain tortillas, and load them with vegetables. Adjust ingredients to suit your dietary needs.
What sides go well with chicken enchiladas?
Mexican rice, beans, or a fresh salad work well as sides. You can also serve them with guacamole or sour cream for added flavor.
Conclusion
Chicken enchiladas with green sauce are a flavorful and satisfying dish that is perfect for any occasion. With their tender chicken, zesty sauce, and cheesy topping, these enchiladas are sure to become a family favorite. Enjoy them with your favorite sides for a complete meal!
Chicken Enchiladas With Green Sauce
Ingredients
- 2 cups shredded cooked chicken
- 8 small corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in the shredded chicken, cumin, garlic powder, salt, and pepper.
- Warm tortillas in a separate pan until soft.
- Spoon the chicken mixture into each tortilla.
- Roll the tortillas and place them seam-side down in a baking dish.
- Pour green enchilada sauce over the rolled tortillas.
- Sprinkle cheese on top.
- Bake in the oven for 20 minutes, until cheese is bubbly and golden.
