Oh my goodness, when the craving for something cozy and deeply satisfying hits, nothing calls to me quite like good Mexican comfort food. I mean truly satisfying, cheesy, flavor-packed food! Forget those bland, heavy dinners; we’re aiming for bright, zesty goodness here. That’s why I’m so thrilled to share my absolute favorite way to make these Irresistible Delicious Green Chicken Enchiladas Recipe.
Whenever I smell that tart tomatillo sauce simmering, I’m immediately transported back to my aunt Maria’s kitchen. She always made them for Sunday dinners. Trust me, making this flavor profile at home is so much easier than you think! We’re talking rich flavor without spending hours in the kitchen. This recipe is my go-to when I need a guaranteed crowd-pleaser on the table in under an hour. Get your Monterey Jack ready!
Why This Irresistible Delicious Green Chicken Enchiladas Recipe Stands Out
Look, I make a lot of Mexican food, but these green chicken enchiladas truly shine. What makes them so special? It’s all about maximizing flavor in minimal time. You get that authentic, vibrant taste without a full afternoon dedicated to the stove.
- We get this incredible meal done in about 40 minutes total, which is a lifesaver on weeknights.
- The combination of cumin, oregano, and that bright green sauce hits all the right flavor notes—it’s savory, slightly tart, and nutty!
- Assembly is incredibly fast, especially if you use pre-cooked chicken. You can check out my tips on super speedy assembly here: fast 40-minute chicken enchiladas secret.
Seriously, these are better than takeout, and you control the cheese level!
Gathering Ingredients for Your Irresistible Delicious Green Chicken Enchiladas Recipe
Okay, gathering the ingredients is half the fun, right? When it comes to these green enchiladas, precision matters, especially with the sauce. We are keeping this simple, but these specific components really deliver that deep flavor profile. You’ll need about a tablespoon of good olive oil to start.
Make sure you have one medium onion, chopped up nicely, and two cloves of garlic, minced fine. The star, of course, is the chicken—we’re using one pound of already cooked and shredded chicken. Don’t forget the foundation of the dish: one 10-ounce can of green enchilada sauce. That sauce is pure magic, and if you ever want to try making it from scratch way ahead of time, check out my recipe for amazing 5-day homemade green enchilada sauce!
For the seasoning blend, keep it small but potent: one teaspoon of cumin, half a teaspoon of dried oregano, and just a quarter teaspoon of salt. Finally, you need 12 corn tortillas—they absorb that sauce beautifully—and two whole cups of shredded Monterey Jack cheese. Yes, that much cheese is non-negotiable!
Expert Tips for the Perfect Irresistible Delicious Green Chicken Enchiladas Recipe
Alright, listen up, because this is where we take these enchiladas from ‘good’ to ‘I need the recipe right now!’ I’ve learned a few things over the years that really punch up the quality without adding minutes you don’t have.
First up: the chicken! If you are really strapped for time, don’t hesitate to grab a store-bought rotisserie chicken. Pulling that meat off the bone is so quick, and it’s already seasoned, which is a huge win for flavor depth. It saves you the whole boiling and shredding process.
My biggest piece of advice, though, involves the tortillas. They are the backbone of the enchilada, and if they crack on you, the whole dish turns into a messy casserole nightmare—and nobody wants that drama. You need them pliable before rolling!
Handling Tortillas for the Irresistible Delicious Green Chicken Enchiladas Recipe
Never skip warming your corn tortillas! If they are cold, they will absolutely snap when you try to roll them—end of story. You can warm them quickly in a dry skillet over medium heat or stack them up and wrap them in a damp paper towel to microwave for about 30 seconds.
Once they are warm, you absolutely must dip them into the remaining green sauce, coating both sides. This makes them flexible, sure, but it also primes them to soak up tons of that tart, savory flavor during the bake. If you have a couple that still look a little fragile, just let them sit in that warm sauce a few extra seconds; that moisture is your friend!
Step-by-Step Instructions for This Irresistible Delicious Green Chicken Enchiladas Recipe
Now for the fun part! Following these steps makes sure your enchiladas bake up perfectly saucy and cheesy, not dry and sad. First things first: let’s get that oven ready! Preheat your oven to 375 degrees F (that’s 190 degrees C). Then, grab a 9×13 inch baking dish and give it a light grease—we don’t want anything sticking later.
This recipe is set up so you can move quickly from stove to casserole dish. Trust me, having everything measured out beforehand makes this whole process seamless. Remember, we are aiming for maximum flavor payoff in a short time. If you want to see how I tackle simple assembly, I walk through it in detail in my simple chicken enchiladas post!
Preparing the Filling for Your Irresistible Delicious Green Chicken Enchiladas Recipe
Time to build that delicious heart of the enchilada! Heat up about a tablespoon of olive oil in a skillet over medium heat. Toss in your chopped onion and cook it gently until it softens up—this usually takes about five minutes; watch it until it looks translucent.
Next, drop in your two cloves of minced garlic and cook for just one more minute until you can really smell that garlic aroma. That’s your flavor base! Now, stir in the cooked, shredded chicken, the can of green enchilada sauce, cumin, oregano, and salt. Mix it all together well and just let it heat through completely.
Assembling and Baking the Irresistible Delicious Green Chicken Enchiladas Recipe
While the filling is heating, warm those corn tortillas up so they stay flexible. Remember what I said about the dipping? Dip each warm tortilla quickly into any sauce left in the skillet, making sure both sides get coated. Now, put about a quarter cup of that chicken mixture in the center, sprinkle in a little bit of your Monterey Jack cheese, and roll it up tightly.
Place the rolled enchiladas seam-side down in your prepared dish. Repeat until the dish is full! Pour any sauce left over on top, then sprinkle that remaining cheese generously over everything. Pop it into the preheated oven for about 20 to 25 minutes. You’re looking for that cheese to be gloriously melted, bubbly, and just starting to get those little golden-brown edges.
Serving Suggestions for Your Irresistible Delicious Green Chicken Enchiladas Recipe
You’ve made the perfect batch of cheesy, bright green enchiladas, but what do you serve alongside them? You absolutely can’t stop there! The beauty of this dish is how well it plays with classic toppings.
I always love setting out bowls of cool, thick sour cream or Mexican crema to cut through that richness. Freshly chopped cilantro sprinkled on top just brightens everything up. If you want actual sides, you can’t go wrong with some fluffy Mexican rice—I have a fantastic recipe for flavorful Mexican chicken and rice that works great here—or just some simple refried or black beans.
And don’t forget avocado slices or guacamole! The creamy texture of the avocado with the zesty sauce? Heavenly.
Storage and Reheating Instructions for Leftover Irresistible Delicious Green Chicken Enchiladas Recipe
I always hope there are leftovers because these taste *even better* the next day, honestly! When you have extras, cover your baking dish tightly with plastic wrap or foil, or portion them into individual airtight containers.
Tuck them into the fridge; they should keep nicely for about three or four days. When you’re ready to enjoy them again, I highly recommend reheating them in the oven covered loosely with foil at about 350 degrees F until they are heated all the way through. That keeps the cheese soft! If you’re desperate, the microwave works, but be careful not to scorch the edges!
Frequently Asked Questions About Irresistible Delicious Green Chicken Enchiladas Recipe
Whenever I share this recipe, people always have a few fantastic questions about tweaks and substitutions. It’s totally normal! Everyone’s kitchen setup is a little different, or maybe you just want to crank up the heat a notch. I’ve answered the top concerns I hear most often right here.
Can I use flour tortillas instead of corn for this Irresistible Delicious Green Chicken Enchiladas Recipe?
You totally can, but you’ll get a different result, so you need to know what you’re signing up for! Corn tortillas are the traditional choice because they hold up better to the sauce and give you that slightly earthy flavor that pairs with green sauce so well. If you use flour tortillas, they will be softer and chewier—more like a burrito texture.
If you do use flour, you might not need to warm and dip them quite as much because they are naturally more flexible. But honestly, for the best, most authentic experience with these Irresistible Delicious Green Chicken Enchiladas Recipe, stick to corn if you can! If they crack a little during rolling, don’t panic; just tuck the broken spot toward the bottom of the pan and load it up with cheese!
How can I make this Irresistible Delicious Green Chicken Enchiladas Recipe spicier?
I love it when people want more heat! If you like a real kick, you have a few easy options that layer beautifully into the existing flavor profile. The easiest way is, of course, adding some canned jalapeños or chopped serrano peppers right into that chicken filling when you’re sautéing the onions.
If you’re using store-bought green enchilada sauce, look for a brand that explicitly labels itself as “Hot” or “Spicy.” You can also add a dash or two of your favorite hot sauce right into the sauce mixture—I like adding a smoky chipotle sauce for depth. Don’t be shy with extra crushed red pepper flakes, either, especially sprinkled over the cheese before baking!
Nutritional Estimates for the Irresistible Delicious Green Chicken Enchiladas Recipe
I know some of you are always curious about the numbers, and I totally get it! I ran the numbers for a serving size of two enchiladas based on the ingredients we used. Just remember, these are rough estimates, and the exact values really depend on what brand of cheese or sauce you grab.
On average, you’re looking at about 450 calories per serving. We’ve got around 22 grams of fat, 35 grams of hearty protein, and about 30 grams of carbs. It’s a solid, satisfying meal that keeps you full! Contact us if you have any questions about the recipe itself: Contact us.
Share Your Irresistible Delicious Green Chicken Enchiladas Recipe Experience
Whew! I really hope you try making these Irresistible Delicious Green Chicken Enchiladas Recipe soon. They are just the best weeknight fix for that major comfort food craving. I want to hear all about it!
Did you switch up the cheese blend? Maybe you added a secret vegetable to the filling? Please leave a rating below or drop a comment telling me how it turned out for you. If you snap a picture of your cheesy masterpiece, tag me! Happy cooking, and don’t hesitate to reach out if you have any questions using my Contact us page!
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Green Chicken Enchiladas
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A recipe for making flavorful chicken enchiladas with green sauce.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked, shredded chicken
- 1 (10 ounce) can green enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the shredded chicken, green enchilada sauce, cumin, oregano, and salt. Cook until heated through.
- Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the remaining green sauce in the skillet, coating both sides.
- Fill each tortilla with about 1/4 cup of the chicken mixture and a sprinkle of cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
Notes
- You can use rotisserie chicken for faster preparation.
- If the tortillas crack when rolling, dip them longer in the sauce to soften them more.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: green chicken enchiladas, chicken enchiladas, easy enchiladas, Mexican food, dinner recipe