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Chicken Enchiladas with Green Sauce

Chicken Enchiladas with Green Sauce
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Chicken Enchiladas with Green Sauce combine tender shredded chicken wrapped in soft tortillas, smothered in a tangy, mildly spicy salsa verde, and topped with melted cheese. This quick and easy recipe is perfect for weeknight dinners, offering a flavorful and comforting meal that can be customized with various ingredients and spice levels.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken (rotisserie or boiled)
  • 1 cup cheese blend (cheddar and Monterey Jack), shredded
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Optional: 1 tablespoon olive oil (for sautéing onion and garlic)

Green Sauce (Salsa Verde)

  • 6 medium tomatillos, husked and rinsed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 1 jalapeño, seeded for less heat (optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: 1/2 teaspoon chili powder or cayenne pepper for extra spice

Assembly & Baking

  • 8–10 flour or corn tortillas (softened)
  • 1 cup cheese blend (cheddar and Monterey Jack), shredded (for topping)
  • Optional garnishes: chopped cilantro, sliced avocado, lime wedges, sour cream or crema

Instructions

  1. Prepare the Green Sauce: Blend tomatillos, cilantro, onion, garlic, lime juice, and jalapeño (if using) until smooth. Heat olive oil in a pan, pour in the blended sauce, and cook gently with salt, pepper, and optional chili powder until it thickens slightly and flavors deepen.
  2. Cook and Shred the Chicken: Use pre-cooked rotisserie chicken or boil chicken breasts until tender. Shred the meat using forks or hands, then season lightly with salt and pepper.
  3. Assemble the Enchiladas: Warm the tortillas to make them pliable. Dip each tortilla into the green sauce to coat, add a layer of shredded chicken and cheese, then roll tightly and place seam-side down in a baking dish.
  4. Top and Bake: Pour the remaining green sauce evenly over the rolled tortillas. Sprinkle a generous amount of shredded cheese on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove foil and bake for another 5-10 minutes until the cheese is melted and bubbly.
  5. Garnish and Serve: Let the enchiladas rest a few minutes after baking to allow cheese to set. Garnish with chopped cilantro, sliced avocado, and a squeeze of lime. Serve warm with your favorite sides.

Notes

  • Warm tortillas properly on a dry skillet or wrapped in a damp paper towel in the microwave to prevent cracking.
  • Homemade green sauce greatly enhances flavor compared to store-bought versions.
  • Don’t overfill tortillas to keep enchiladas neat and easy to roll.
  • Cover the dish with foil for the first 15 minutes of baking to lock in moisture.
  • Allow baked enchiladas to cool slightly before cutting to maintain structure.

Nutrition

Keywords: chicken enchiladas, green sauce, salsa verde, Mexican, easy dinner, baked enchiladas, gluten free

Find it online: https://elenaglam.com/chicken-enchiladas-with-green-sauce/