Chicken Enchiladas with Green Sauce

why make this recipe

This recipe gives a bright, tasty meal that is easy to make. The green sauce adds fresh flavor. You can make it fast with cooked chicken. It feeds a small family or a group.

introduction

Chicken Enchiladas with Green Sauce are warm and tasty. They have a mild tang from salsa verde and a creamy touch from sour cream. If you want another simple chicken idea, try a quick grilled chicken with mango salsa for a different flavor.

how to make Chicken Enchiladas with Green Sauce

Mix the chicken, salsa verde, sour cream, and half the cheese. Warm the tortillas so they bend without breaking. Put the chicken mix in each tortilla and roll them tight. Place them seam-side down in a baking dish. Pour the rest of the sauce on top and add the remaining cheese. Bake until the cheese melts and bubbles.

Ingredients :

• 2 cups shredded cooked chicken
• 1 cup salsa verde
• 1 cup sour cream
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped cilantro
• 8-10 corn or flour tortillas
• Salt and pepper to taste

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine shredded chicken, salsa verde, sour cream, and half of the cheese.
3. Warm the tortillas in a skillet to make them more pliable.
4. Spoon a portion of the chicken mixture onto each tortilla, then roll them up and place seam-side down in a baking dish.
5. Pour any remaining salsa verde over the top and sprinkle with the remaining cheese.
6. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.

how to serve Chicken Enchiladas with Green Sauce

Serve hot from the oven. Add extra cilantro on top. Offer lime wedges, chopped onion, or sliced avocado on the side. A simple salad or rice works well as a side.

how to store Chicken Enchiladas with Green Sauce

Cool to room temperature. Cover and put in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10–15 minutes or until hot. For longer storage, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

tips to make Chicken Enchiladas with Green Sauce

• Shred the chicken finely so it fills the tortillas well.
• Warm tortillas a few seconds in a pan or microwave to avoid cracks.
• Use a nonstick baking dish or lightly oil the dish to prevent sticking.
• Taste the filling and add salt and pepper as needed before rolling.

variation (if any)

• Add cooked onions or bell peppers to the chicken mix for more texture.
• Use rotisserie chicken for a quick shortcut.
• Swap sour cream for plain Greek yogurt for a tangy, lighter option.
• Make them spicy by adding chopped jalapeño or hot sauce to the filling.

FAQs (minimum three FAQ)

Q: Can I use flour tortillas instead of corn?
A: Yes. Use either corn or flour tortillas. Warm them first so they roll easily.

Q: Can I make this ahead of time?
A: Yes. Assemble them, cover, and refrigerate for up to a day. Bake when ready to serve.

Q: How do I make the enchiladas less creamy?
A: Reduce the sour cream to 1/2 cup and add a little more salsa verde or shredded chicken.

Q: Can I use cooked turkey instead of chicken?
A: Yes. Cooked turkey works the same as chicken in this recipe.

Q: Is this recipe freezer friendly?
A: Yes. Freeze cooked enchiladas in a sealed container for up to 2 months.

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