Chicken Enchiladas With Green Sauce
An enchilada is a hug in a casserole dish. A celebration of flavor. A comfort food classic. With zesty green sauce and creamy chicken filling, this recipe brings all the flavor of traditional enchiladas with minimal effort. It’s perfect for a weeknight, but delicious enough for a party.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Mexican/Tex-Mex
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken is a great shortcut)
- 1 (15 oz) can green enchilada sauce
- ¾ cup full-fat sour cream
- 1 (4 oz) can diced green chiles (undrained)
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 flour or corn tortillas
- Olive oil
- Fresh cilantro, chopped, for garnish
Instructions
- Prep: Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Sauté: Heat olive oil in a large skillet over medium heat. Cook the diced onion for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds more.
- Mix Filling: Remove the skillet from heat. Stir in shredded chicken, sour cream, green chiles, ½ cup of the cheese, and ¼ cup of the enchilada sauce.
- Assemble: Spoon about ⅓ cup of the filling onto each tortilla. Roll snugly and place seam-side down in the prepared baking dish.
- Bake: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining cup of Monterey Jack cheese. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is golden.
- Garnish: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- Serving Suggestions: This dish pairs perfectly with Mexican rice, refried beans, or a simple side salad.
- Tips & Tricks: Use corn tortillas? Warm them first to keep them from cracking. For the best melt and flavor, shred your own cheese instead of using pre-shredded bags.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for a minute or two, or bake in the oven at 350°F (175°C) for 10-15 minutes.