If you’re looking for a flavorful and comforting meal, chicken enchiladas with green sauce are the answer. This dish combines tender chicken, zesty green sauce, and melted cheese, all wrapped in soft tortillas. Perfect for any occasion, these enchiladas are sure to impress your family and friends. Let’s dive into this delightful recipe that will make your taste buds dance!
Ingredients
– 2 cups cooked shredded chicken
– 8 corn tortillas
– 2 cups green enchilada sauce
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Olive oil for frying
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (2 enchiladas) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 5g fiber. This nutritional value is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the cooked shredded chicken with cumin, garlic powder, salt, and pepper.
3. Heat a small amount of olive oil in a skillet over medium heat.
4. Briefly fry each tortilla until soft, about 10-15 seconds per side.
5. Spread a tablespoon of green sauce on each tortilla.
6. Add a portion of the chicken mixture and sprinkle some cheese.
7. Roll up the tortillas tightly and place them seam-side down in a baking dish.
8. Pour the remaining green sauce over the enchiladas and top with more cheese.
9. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
10. Serve hot, garnished with sour cream and cilantro.
Alternative Ingredients
Feel free to substitute shredded chicken with cooked ground beef or beans for a vegetarian option. You can also use flour tortillas instead of corn if preferred.
Serving and Pairings
These enchiladas pair wonderfully with Mexican rice, black beans, or a fresh avocado salad. A side of chips and guacamole also complements the dish perfectly.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven at 350°F (175°C) for 10-15 minutes. They can also be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
- Using cold tortillas can make them break; always warm them first.
- Overfilling tortillas may cause them to burst during baking.
- Not covering the enchiladas with sauce can lead to dryness.
- Using low-quality cheese may affect flavor and meltability.
- Skipping the baking step will result in a less flavorful dish.
Helpful Tips
- Experiment with different types of cheese for varied flavor.
- Use homemade enchilada sauce for a fresher taste.
- Top with fresh avocado or jalapeños for extra zing.
- Chill the chicken ahead of time for easier shredding.
FAQs
Can I make chicken enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them assembled in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of green sauce?
If you don’t have green enchilada sauce, you can use red enchilada sauce or even a homemade salsa verde as a flavorful alternative.
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with black beans or sautéed vegetables like zucchini and bell peppers for a delicious vegetarian option.
How spicy is the green sauce?
The spice level can vary based on the brand of green sauce you use. Taste it before adding to ensure it suits your heat preference.
Can I freeze the enchiladas?
Yes, you can freeze them before or after baking. Just ensure they are well-covered to prevent freezer burn. Thaw completely before reheating.
Conclusion
Chicken enchiladas with green sauce are a crowd-pleasing dish that combines flavors and textures beautifully. This recipe is simple enough for a weeknight dinner yet impressive enough for special occasions. Enjoy making and sharing this delightful meal with your loved ones!
Chicken Enchiladas With Green Sauce
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the cooked shredded chicken with cumin, garlic powder, salt, and pepper.
- Heat a small amount of olive oil in a skillet over medium heat.
- Briefly fry each tortilla until soft, about 10-15 seconds per side.
- Spread a tablespoon of green sauce on each tortilla.
- Add a portion of the chicken mixture and sprinkle some cheese.
- Roll up the tortillas tightly and place them seam-side down in a baking dish.
- Pour the remaining green sauce over the enchiladas and top with more cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
- Serve hot, garnished with sour cream and cilantro.
