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- 2 cups cooked chicken, shredded - 1 cup green enchilada sauce - 1 cup sour cream - 1 cup shredded Monterey Jack cheese To make your creamy green chicken enchiladas, start with shredded chicken. You can use rotisserie chicken for ease. This choice saves time and adds great flavor. Next, you need green enchilada sauce, which can be store-bought or homemade. I often prefer homemade for freshness, but either works well. Add sour cream for creaminess and richness. Finally, Monterey Jack cheese gives a melty finish that binds all the flavors. - 8 small corn tortillas - 8 small flour tortillas Selecting the right tortilla is key. Corn tortillas add a traditional taste. They are sturdy and hold up well to the sauce. Flour tortillas offer a softer bite and may be easier to roll. Choose based on your preference. Either option will work beautifully in your dish. - 1 can (4 ounces) diced green chilies - 1/2 cup fresh cilantro, chopped - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 tablespoon olive oil (for greasing) Diced green chilies add a nice kick to the filling. Fresh cilantro brightens the dish and adds a pop of color. Use ground cumin for warmth and depth. Garlic powder enhances the flavor profile. Don't forget to season with salt and pepper to taste. Finally, olive oil helps to grease the baking dish, ensuring everything bakes evenly. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This step is crucial for even cooking. 2. Grease a 9x13 inch baking dish with 1 tablespoon of olive oil. This will stop the enchiladas from sticking. 1. In a large bowl, combine 2 cups of shredded chicken, 1 cup of green enchilada sauce, and 1 cup of sour cream. 2. Add 1 can of diced green chilies, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. 3. Mix everything well. Make sure to season with salt and pepper to taste. This is where your flavor shines. 1. Take one tortilla and spoon about 1/4 cup of the chicken mixture into the center. 2. Roll the tortilla tightly around the filling. Place it seam-side down in the greased baking dish. 3. Repeat this process until all tortillas are filled and arranged neatly in the dish. Keep them close together for even cooking. 1. Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas. Make sure every enchilada is covered. 2. Sprinkle the rest of the shredded Monterey Jack cheese on top. This adds a delicious cheesy layer. 3. Place the dish in the preheated oven and bake for 20-25 minutes. Check for doneness when the cheese is melted and bubbly. Now, you’re ready to enjoy these creamy green chicken enchiladas! - Ensuring a creamy texture: To make sure your enchiladas stay creamy, mix sour cream with the green enchilada sauce. This blend adds rich flavor and smoothness. Don't skip this step! It makes a big difference. - Achieving the right bake: Bake the enchiladas at 375°F for 20-25 minutes. This heat melts the cheese perfectly. Look for a bubbly and golden top. It shows they are done! - Presentation ideas: Serve your enchiladas on a bright plate. Drizzle extra sour cream on top for a lovely touch. Add some fresh cilantro as a garnish. It not only looks great but also enhances the flavor. - Pairing with sides: These enchiladas pair well with Mexican rice and refried beans. You can also serve them with a simple salad for a fresh balance. - Overfilling tortillas: Be careful not to overfill your tortillas. Use about 1/4 cup of filling for each. This helps them roll easily and keeps them intact. - Under-seasoning the filling: Always taste your filling before rolling. Add salt and pepper as needed. A well-seasoned filling makes all the difference in flavor. Pro Tips Use Rotisserie Chicken: For quick preparation, shredded rotisserie chicken works perfectly and adds great flavor to your enchiladas. Mix Your Sauces: Combine green enchilada sauce with sour cream for a creamy texture that enhances the overall taste of the dish. Don't Overfill: When filling the tortillas, avoid overstuffing to prevent them from breaking while rolling and baking. Garnish Generously: Fresh cilantro and a drizzle of sour cream on top not only enhance the flavor but also add a beautiful presentation. {{image_4}} If you want to change things up, try beef or pork instead of chicken. You can use shredded beef or ground pork. Just cook it until tender. This adds a different flavor profile that many enjoy. For a vegetarian option, use beans or veggies. Black beans or pinto beans work well. You can also mix in zucchini, bell peppers, or spinach. This keeps the dish hearty and filling without meat. You can use red enchilada sauce if you want a different taste. Red sauce gives a rich, bold flavor. It pairs nicely with the cheese and sour cream. If you want to make your own green sauce, it’s easy! Blend 1 cup of tomatillos, 1 jalapeño, and ½ cup of cilantro. Add lime juice and salt to taste. This fresh sauce gives a bright touch to your enchiladas. While Monterey Jack is great, you can switch to cheddar. Sharp cheddar adds a nice bite. You can also mix both cheeses for a richer taste. For a dairy-free option, use vegan cheese. There are many types that melt well. This way, everyone can enjoy these enchiladas without worry. To store leftovers, let the enchiladas cool first. Place them in an airtight container. This helps keep them fresh and tasty. You can store them in the fridge for up to three days. If you use a glass container, it’s easy to see what’s inside. Make sure to label the container with the date, so you know when to eat them. You can freeze enchiladas for longer storage. Wrap each enchilada in plastic wrap. Then, place them in a freezer-safe bag. This keeps them safe from freezer burn. You can freeze them for up to three months. When you want to eat them, take the enchiladas out of the freezer. Let them thaw in the fridge overnight. To reheat, place them in a baking dish, cover with foil, and heat at 350°F (175°C) until warm. This usually takes about 25 minutes. Enjoy your delicious meal! Yes, you can make these enchiladas ahead of time. To prep in advance, follow these steps: - Prepare the filling and assemble the enchiladas. - Cover the baking dish with plastic wrap or foil. - Store it in the fridge for up to 24 hours. - When ready to bake, remove the cover and bake as directed. This helps save time on busy days. Just remember that they may need a few extra minutes in the oven if cold. These enchiladas pair well with various sides. Here are some tasty options: - Mexican rice: Fluffy rice cooked with spices and veggies. - Refried beans: Creamy beans with a hint of spice. - Guacamole: Fresh avocado mixed with lime and herbs. - Corn salad: Sweet corn with diced peppers and cilantro. - Chips and salsa: Crispy chips with zesty salsa for crunch. These sides add flavor and make your meal more complete. Making green enchilada sauce at home is simple. Here’s a quick guide: 1. Ingredients Needed: - 2 cups tomatillos, husked and chopped - 1-2 jalapeños, chopped (adjust for spice) - 1/2 cup onion, diced - 2 cloves garlic, minced - 1 cup vegetable broth - Salt and pepper to taste - Fresh cilantro, optional 2. Instructions: - In a pot, combine tomatillos, jalapeños, onion, and garlic. - Add the vegetable broth and bring to a boil. - Simmer for about 10-15 minutes until soft. - Blend until smooth. Season with salt, pepper, and cilantro. This sauce adds a fresh twist to your enchiladas. Enjoy the vibrant flavor! In this post, I covered how to make creamy green chicken enchiladas. We discussed key ingredients like shredded chicken and green enchilada sauce. I shared step-by-step instructions for prepping, filling, and baking your dish. You learned tips for perfecting your enchiladas and common mistakes to avoid. Finally, I talked about variations and storage options. Now, you have everything you need to create delicious enchiladas at home! Enjoy the process and savor every bite.

Creamy Green Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and a creamy green sauce, topped with cheese and baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup green enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 8 small corn or flour tortillas
  • 1 can (4 ounces) diced green chilies
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
  • In a large mixing bowl, combine the shredded chicken with half of the green enchilada sauce, sour cream, diced green chilies, ground cumin, garlic powder, and half of the shredded cheese. Mix everything together thoroughly, then season with salt and pepper to taste.
  • Prepare the tortillas by taking one and spooning approximately 1/4 cup of the chicken mixture into the center. Carefully roll the tortilla tightly around the filling, placing it seam-side down in the greased baking dish. Continue this process until all tortillas are filled and arranged neatly in the dish.
  • Once all tortillas are in the dish, pour the remaining green enchilada sauce evenly over the top, ensuring that each enchilada is fully covered. Finish by sprinkling the remaining shredded cheese on top.
  • Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese has melted and is bubbly and golden.
  • After baking, remove the dish from the oven and allow the enchiladas to cool for a few minutes. Just before serving, garnish with the chopped fresh cilantro for a pop of color and flavor.

Notes

Serve with extra sour cream and garnish with fresh cilantro for added flavor.
Keyword chicken, creamy, enchiladas, green sauce