Why You’ll Love This Recipe
Not only are these green chicken enchiladas bursting with savory flavor, but they are also quick and easy to make. The green enchilada sauce provides a tangy contrast to the richness of the cheese and tender chicken. With just a few ingredients, you can whip up this comforting meal in no time, making it ideal for a busy weeknight dinner or a simple weekend feast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- Kosher salt
- 1 ½ cups store-bought green enchilada sauce
- 6 to 8 flour tortillas (fajita-size)
- 2 to 3 cups shredded chicken
- 1 cup shredded cheese (such as a Mexican blend)
- Optional toppings: Chopped red onion, sliced jalapeño, sour cream, avocado, chopped cilantro
Directions
- Preheat the oven to 350°F (175°C).
- In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. Season with salt and stir in the shredded chicken.
- In a medium baking dish, pour about half of the enchilada sauce. Coat each tortilla, one at a time, with some of the sauce. Place a few tablespoons of the chicken mixture in the center of each tortilla, top with cheese, and roll it up. Repeat with the remaining tortillas, adding more sauce as needed and nesting the enchiladas into the dish. Reserve about ½ cup of cheese for the top.
- Pour the remaining enchilada sauce over the tortillas and top with the reserved cheese. Bake for 20 to 25 minutes, or until the cheese is melted and lightly browned.
- Garnish with chopped red onion, sliced jalapeño, sour cream, avocado, and cilantro if desired.
Servings and Timing
- Servings: 3 to 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Variations
- Add Vegetables: Add sautéed spinach, bell peppers, or corn to the chicken mixture for extra flavor and texture.
- Use Corn Tortillas: For a gluten-free option, swap out the flour tortillas for corn tortillas.
- Spicy Version: For an extra kick, add some sliced jalapeños into the enchilada filling or top with a spicy salsa.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the enchiladas in the oven at 350°F for about 15 minutes or until heated through. You can also microwave individual portions.
FAQs
Can I use shredded rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver and adds extra flavor to the dish.
Can I freeze these enchiladas?
Yes, you can assemble the enchiladas ahead of time and freeze them. Bake from frozen, adding a bit of extra time to the cooking process.
Can I make my own green enchilada sauce?
Yes, homemade green enchilada sauce is easy to make using tomatillos, green chiles, garlic, and other spices.
Can I use a different type of cheese?
Absolutely! Feel free to swap out the shredded Mexican blend cheese for cheddar, Monterey Jack, or even a dairy-free cheese.
How can I make these enchiladas spicier?
Add diced jalapeños or hot sauce to the chicken mixture for an added spicy kick.
How do I avoid soggy tortillas?
Make sure to coat the tortillas lightly with the sauce and avoid over-soaking them to prevent them from getting too soggy.
Can I use flour tortillas that are not fajita-size?
Yes, you can use any flour tortillas, but you may need to adjust the baking dish size depending on the size of the tortillas.
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.
What other toppings can I use?
Try adding chopped olives, diced tomatoes, or a dollop of guacamole for extra flavor and texture.
What can I serve with these enchiladas?
Serve these enchiladas with a side of Mexican rice, beans, or a fresh salad for a complete meal.
Conclusion
These Easy Green Chicken Enchiladas are perfect for anyone craving a quick, flavorful meal with minimal prep. Whether you’re hosting friends, feeding a family, or just treating yourself to something tasty, this dish is sure to impress. The combination of tangy green sauce, savory chicken, and gooey cheese makes for a comforting, crowd-pleasing meal.
Print
Low-Carb Zucchini Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Easy Green Chicken Enchiladas are a quick and flavorful meal, featuring shredded chicken, tangy green enchilada sauce, and melted cheese wrapped in flour tortillas. Perfect for busy weeknights or casual gatherings, this dish is easy to make and packed with comforting flavors that everyone will love!
Ingredients
- Extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- Kosher salt
- 1 ½ cups store-bought green enchilada sauce
- 6 to 8 flour tortillas (fajita-size)
- 2 to 3 cups shredded chicken
- 1 cup shredded cheese (such as a Mexican blend)
- Optional toppings: Chopped red onion, sliced jalapeño, sour cream, avocado, chopped cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes. Season with salt and stir in the shredded chicken.
- In a medium baking dish, pour about half of the enchilada sauce. Coat each tortilla, one at a time, with some of the sauce. Place a few tablespoons of the chicken mixture in the center of each tortilla, top with cheese, and roll it up. Repeat with the remaining tortillas, adding more sauce as needed and nesting the enchiladas into the dish. Reserve about ½ cup of cheese for the top.
- Pour the remaining enchilada sauce over the tortillas and top with the reserved cheese.
- Bake for 20-25 minutes, or until the cheese is melted and lightly browned.
- Garnish with chopped red onion, sliced jalapeño, sour cream, avocado, and cilantro if desired.
Notes
- Add Vegetables: Sautéed spinach, bell peppers, or corn can be added to the chicken mixture for extra flavor.
- Use Corn Tortillas: For a gluten-free version, swap flour tortillas for corn tortillas.
- Spicy Kick: Add sliced jalapeños into the enchilada filling or top with spicy salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
