Looking for a delicious and satisfying meal? This green chicken enchiladas recipe is the answer! Bursting with flavor from tender chicken, creamy cheese, and zesty green sauce, these enchiladas are sure to be a hit at your dinner table. Perfect for weeknight meals or special occasions, this dish combines convenience with taste. Get ready to impress your family and friends with this delightful Mexican classic!
Ingredients
– 2 cups shredded cooked 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 diced onion
– 1 tsp cumin
– 1 tsp garlic powder
– Salt and pepper to taste
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 (1 enchilada) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 2g fiber. This nutritional value is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, half of the cheese, cumin, garlic powder, and onion.
3. Warm the corn tortillas in a skillet until pliable.
4. Spoon some of the chicken mixture onto each tortilla.
5. Roll the tortillas tightly and place them seam-side down in a baking dish.
6. Pour the green enchilada sauce over the rolled tortillas.
7. Sprinkle the remaining cheese on top.
8. Cover the dish with foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly.
10. Serve hot, garnished with sour cream and cilantro.
Alternative Ingredients
You can substitute chicken with shredded turkey or even black beans for a vegetarian option. For a dairy-free version, use vegan cheese and sour cream alternatives.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh garden salad. A dollop of guacamole or salsa adds a nice touch!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until heated through. You can also freeze the uncooked enchiladas for up to 2 months.
Cooking Mistakes
– Avoid overfilling the tortillas to prevent them from breaking.
– Don’t skip warming the tortillas; it makes them easier to roll.
– Ensure the chicken is fully cooked before mixing.
– Use enough sauce to keep enchiladas moist.
– Don’t forget to cover with foil while baking to prevent drying out.
Helpful Tips
– For extra flavor, add diced jalapeños to the filling.
– Let the enchiladas sit for a few minutes before serving for easier cutting.
– Garnish with fresh lime juice for a zesty finish.
– Experiment with different types of cheese for varied flavors.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but they may not hold together as well as corn tortillas.
What can I do with leftover chicken?
Leftover rotisserie chicken is perfect for this recipe; just shred it and use.
Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas, cover, and refrigerate before baking.
Is this recipe spicy?
The heat level depends on the type of green sauce used. Choose mild sauce for less spice.
How can I make these enchiladas healthier?
Opt for low-fat cheese and add more vegetables to the filling for a nutritious boost.
Conclusion
This green chicken enchiladas recipe is not only simple to make but also incredibly delicious. With its rich flavors and comforting textures, it’s a dish that will surely leave everyone asking for seconds. Enjoy making this Mexican classic and share it with loved ones!
Green Chicken Enchiladas
Ingredients
- 2 cups shredded cooked 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 diced onion
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, half of the cheese, cumin, garlic powder, and onion.
- Warm corn tortillas in a skillet until pliable.
- Spoon chicken mixture onto each tortilla and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour green enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Cover baking dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 5 minutes until cheese is bubbly.
- Serve hot, garnished with sour cream and cilantro.