Description
A recipe for making flavorful chicken enchiladas with green sauce.
Ingredients
Scale
- 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