Green Chicken Enchiladas

Total Time: 1 hour
Servings: 6
Cuisine: Mexican
Course: Main Dish

Description

These Green Chicken Enchiladas are the ultimate comfort meal for any Mexican food lover. Filled with tender shredded chicken, melted Monterey Jack cheese, and wrapped in lightly fried corn tortillas, they’re baked in a creamy green enchilada sauce that’s bursting with zesty flavor. Easy enough for a weeknight yet impressive enough for guests, this dish is always a crowd-pleaser.

Serve with Cilantro Lime Rice, Refried Beans, and a slice of Tres Leches Cake for the perfect meal.

Ingredients

½ cup light neutral oil (vegetable, canola, or avocado oil)
12–14 corn tortillas (white corn preferred for best texture)
2½ cups green enchilada sauce (homemade or store-bought)
12 oz cooked, shredded chicken (rotisserie works well)
8 oz Monterey Jack cheese, shredded
½ medium onion, finely diced
Green onions, cilantro, and sliced avocado for garnish

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Fry the Tortillas
Heat the oil in a small skillet over medium heat (about 350°F). Fry each tortilla for 1 minute on one side and 30 seconds on the other, until softened but not crisp. Transfer to a paper towel-lined plate to drain excess oil.
Layer the Base
Pour 1 cup of enchilada sauce into the prepared baking dish and spread evenly over the bottom. Set aside half of the shredded cheese for topping.
Assemble the Enchiladas
Place a spoonful of shredded chicken, a sprinkle of cheese, and some diced onion in the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the reserved cheese. Bake uncovered for 20–30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Serve
Garnish with chopped cilantro, sliced green onions, and fresh avocado before serving.

Tips and Tricks

Keep tortillas soft: The fresher they are, the easier they’ll roll without cracking. If they’re stiff, warm them briefly in the microwave wrapped in a damp paper towel.
Make ahead: Assemble the enchiladas earlier in the day and refrigerate. When ready to bake, add an extra 10 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

FAQs

Can I use salsa verde instead of green enchilada sauce?
Yes! Salsa verde gives a slightly tangier and brighter flavor, making it a great alternative.

Are green enchiladas spicier than red ones?
Generally, green sauces have more heat, depending on the chiles used. You can tone down the spice by adding a bit of sour cream to the sauce.

Can I use flour tortillas?
You can, though corn tortillas offer the most authentic texture and flavor. If using flour tortillas, skip the frying step.

Nutrition (per serving)