If you’re craving a hearty and flavorful meal, look no further than these green chicken enchiladas! Bursting with savory chicken, a vibrant green sauce, and topped with gooey cheese, this dish is sure to please. Perfect for family dinners or gatherings, these enchiladas are easy to make and even easier to enjoy. Let’s dive into the recipe and bring a taste of Mexico to your kitchen!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup green enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh jalapeños for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes.
Nutritional Value
Each serving (about 2 enchiladas) contains approximately 350 calories, 20g protein, 15g fat, and 30g carbohydrates. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- In a bowl, mix shredded chicken, 1/2 cup of green enchilada sauce, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet for easier rolling.
- Spread a small amount of green sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining green enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with sour cream, cilantro, and fresh jalapeños before serving.
Alternative Ingredients
Feel free to substitute the chicken with shredded beef or beans for a vegetarian option. You can also use flour tortillas instead of corn for a different texture.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh green salad topped with avocado. A light margarita or iced tea also complements the meal perfectly.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. They can also be frozen for up to 2 months; just make sure to wrap them tightly.
Cooking Mistakes
- Using cold tortillas can make them break when rolling.
- Overfilling the tortillas can cause them to burst.
- Not preheating the oven can affect cooking time.
- Skipping the sauce on the bottom may lead to sticking.
- Underseasoning the chicken can make the dish bland.
- Not allowing the cheese to melt completely will affect texture.
Helpful Tips
- Warm tortillas in a microwave for 10 seconds to make them pliable.
- Experiment with different types of cheese for varied flavors.
- Use store-bought rotisserie chicken for a quick option.
- Add black olives or corn for extra flavor and texture.
- Let the enchiladas rest for a few minutes before serving for easier slicing.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas, cover them, and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if they are cold.
What kind of green sauce should I use?
You can use homemade green enchilada sauce or store-bought. Look for a sauce that is not too spicy unless you prefer heat.
Can I use other proteins?
Absolutely! Shredded beef, pork, or even tofu can be used as alternatives to chicken.
How do I prevent the tortillas from breaking?
Warming the tortillas before filling them helps make them more flexible and less likely to break during rolling.
Is this recipe suitable for freezing?
Yes, these enchiladas freeze well! Just ensure they are tightly wrapped to avoid freezer burn.
Conclusion
These green chicken enchiladas are a delightful dish that brings warmth and comfort to any table. With their rich flavors and simple preparation, they are perfect for both busy weeknights and special occasions. Enjoy this dish with loved ones, and savor the taste of homemade goodness!
Green Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup green enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh jalapeños for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix shredded chicken, 1/2 cup of green enchilada sauce, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet for easier rolling.
- Spread a small amount of green sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining green enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with sour cream, cilantro, and fresh jalapeños before serving.
