Chicken Enchiladas with Green Sauce

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introduction

This recipe shows you how to make warm, easy Chicken Enchiladas with Green Sauce. The dish has soft tortillas, shredded chicken, salsa verde, and melted cheese. It is quick to make and comforting. If you like simple chicken meals, you can also try this Greek chicken gyros with cucumber tzatziki sauce for a different flavor.

why make this recipe

You should make this recipe because it is fast, tasty, and uses few ingredients. It feeds a small family and works well for weeknights. The green sauce adds fresh flavor and the cheese makes it rich.

how to make Chicken Enchiladas with Green Sauce

Follow the steps below to prepare and bake the enchiladas. Keep the heat medium and work quickly when filling the tortillas so they do not dry out.

Ingredients :

• 2 cups shredded chicken
• 8 soft tortillas
• 2 cups salsa verde
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced onions
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
3. Add the shredded chicken to the skillet and stir until heated through, seasoning with salt and pepper.
4. Spoon some of the chicken mixture onto each tortilla, roll them up and place them seam-side down in a greased baking dish.
5. Pour the salsa verde over the top of the enchiladas and sprinkle with cheese.
6. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro if desired and serve hot.

how to serve Chicken Enchiladas with Green Sauce

Serve hot straight from the oven. Pair with rice, beans, or a simple salad. Add lime wedges and extra salsa verde on the side. Top with sour cream or avocado slices if you like.

how to store Chicken Enchiladas with Green Sauce

Cool the leftovers to room temperature. Put in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

tips to make Chicken Enchiladas with Green Sauce

• Warm the tortillas before filling so they roll without cracking.
• Use cooked shredded chicken from a rotisserie bird for fast prep.
• Taste the chicken mix and adjust salt and pepper before rolling.
• Cover the dish with foil while baking the first 15 minutes to keep moisture, then uncover to brown the cheese.

variation (if any)

• Make it vegetarian: swap chicken for cooked beans or sautéed mushrooms.
• Add heat: mix chopped green chiles or hot sauce into the salsa verde.
• Use corn tortillas for a more traditional taste.

FAQs

Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas, cover, and refrigerate up to one day before baking. Add a few extra minutes in the oven.

Q: Can I freeze the enchiladas?
A: Yes. Freeze in a covered dish for up to 2 months. Thaw in the fridge overnight before baking.

Q: What cheese works best?
A: Cheddar or a Mexican cheese blend melts well. Monterey Jack also works.

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is a great quick option and adds good flavor.

Q: How do I make the sauce spicier?
A: Stir in diced jalapeño or a splash of hot sauce to the salsa verde before pouring over the enchiladas.

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