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
