Green Chicken Enchiladas

why make this recipe

Green Chicken Enchiladas are quick, warm, and full of fresh flavor. This dish uses simple ingredients you may already have. It makes a good weeknight meal and feeds a family or a small group. The steps are easy and the oven does most of the work.

introduction

This recipe shows how to make tasty enchiladas with green salsa and shredded chicken. If you like easy chicken dinners, try this 15-minute garlic butter chicken bites recipe for another simple meal idea.

how to make Green Chicken Enchiladas

Make the filling, warm the tortillas, roll the enchiladas, cover with salsa and cheese, then bake. Use sour cream and cilantro to finish. Follow the steps below and keep things simple.

Ingredients :

• 2 cups cooked shredded chicken
• 8 corn tortillas
• 2 cups green salsa
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup sour cream
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Chopped cilantro for garnish

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, 1 cup of green salsa, cumin, salt, and pepper.
3. Warm the tortillas in a skillet until pliable.
4. Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
5. Pour the remaining green salsa over the enchiladas and sprinkle with cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Serve hot, topped with sour cream and cilantro.

how to serve Green Chicken Enchiladas

Serve hot from the oven. Add a dollop of sour cream and a sprinkle of chopped cilantro. You can serve rice, beans, or a simple salad on the side. Let people add more salsa or hot sauce if they like it spicy.

how to store Green Chicken Enchiladas

Cool leftover enchiladas to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts until hot. You can freeze baked enchiladas for up to 2 months; wrap tightly and thaw in the fridge before reheating.

tips to make Green Chicken Enchiladas

• Warm tortillas well so they do not crack when you roll them.
• Use cooked rotisserie chicken to save time.
• Taste the chicken mix before filling and adjust salt or spice.
• Cover the dish with foil for the first 15 minutes of baking to keep them moist, then remove foil to brown the cheese.
• Use a mix of cheeses for a richer flavor.

variation (if any)

• Add chopped onions or cooked peppers to the chicken mix for extra texture.
• Stir in some chopped green chiles for more heat.
• Use flour tortillas instead of corn if you prefer a softer wrap.
• Make them vegetarian by using cooked beans or shredded potatoes instead of chicken.

FAQs

Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas, cover, and refrigerate for a few hours before baking. You can also freeze them before baking.

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.

Q: What cheese is best for these enchiladas?
A: Cheddar or Monterey Jack both work well. You can mix them or add a melting cheese like mozzarella.

Q: Are these spicy?
A: The heat depends on the green salsa you use. Choose mild or hot salsa to match your taste.

Q: Can I make this gluten free?
A: Yes. Use certified corn tortillas and check that your salsa and other ingredients are gluten free.

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