Chicken enchiladas with green sauce is a delightful dish that brings the flavors of traditional Mexican cuisine right to your kitchen. This meal is not just about filling your belly; it’s an experience that combines the warmth of home cooking with vibrant, fresh ingredients. Using tender chicken, creamy cheeses, and zesty verde sauce, each bite is a burst of flavor that will leave you craving more.
Why We Love This Chicken Enchiladas with Green Sauce Recipe
There’s something truly special about the experience of pulling a piping hot tray of chicken enchiladas from the oven. The melty cheese, the fragrant green sauce, and the savory chicken create an extraordinary bowl of comfort. The appeal lies not just in the taste but also in the simplicity of preparation. With straightforward ingredients that often reside in your kitchen, this dish can easily become a weeknight staple or a meal for gatherings.
Moreover, the green sauce adds a delightful kick of acidity and flavor that perfectly complements the chicken and cheese. Its vibrant color makes the dish visually appealing, while the crispy tortillas hold everything together beautifully. This recipe allows you to customize to your liking and cater to different taste preferences. As you share it with loved ones, you’ll find it easy to create cherished memories around the table.
Ingredients for Chicken Enchiladas with Green Sauce
To recreate this deliciousness, gathering the right ingredients is essential. Here’s what you’ll need:
- 2 chicken breasts
- 1 lb shredded chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp lime juice
- 16 oz salsa verde, divided
- 1/2 tsp salt
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 1/2 cup cream cheese, softened
- 1 tbsp fresh cilantro, chopped
- 8 flour tortillas
- 1 medium Roma tomato, diced (to serve)
- 1 medium jalapeño, thinly diced (to serve)
- Extra cilantro (to taste)
- Sour cream (to serve)
How to Make Chicken Enchiladas with Green Sauce
Creating chicken enchiladas with green sauce is easier than you might think! Follow these step-by-step directions to bring this fantastic dish to life.
Begin by cooking the chicken breasts in boiling water. Allow them to simmer for about 20-25 minutes or until they are cooked through. Once cooked, shred the chicken and set it aside.
Next, heat up a skillet over medium heat and add the olive oil. Sauté the diced onion until it becomes translucent, giving it around 5 minutes. Add the minced garlic and sauté for an additional minute until it’s fragrant. This mixture will form a flavorful base for your enchiladas.
In the same skillet, stir in approximately 1 cup of salsa verde and let it simmer for about 2 minutes before removing it from the heat. This helps deepen the flavors, ensuring every bite is packed with zestiness.
As you prepare for baking, preheat your oven to 400°F and grease an 8×11” baking dish. In a large mixing bowl, combine the shredded chicken with 1/2 cup of salsa verde, lime juice, salt, 1/2 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, 1/4 cup sour cream, and 1/2 cup of cream cheese. Add the chopped cilantro to complete your filling.
You’ll now assemble the enchiladas. Start by coating the bottom of the baking dish with 2 tablespoons of salsa verde. Take your flour tortillas and fill each one with about 1/3 cup of the chicken mixture. Fold them up and place them seam side down in the baking dish.
Once all your enchiladas are arranged neatly, pour the remaining salsa over the top. To finish, sprinkle on 1 cup of Monterey Jack cheese and 2 tablespoons of cheddar cheese. Now, it’s time for the oven! Bake your enchiladas for approximately 15 minutes or until the cheese is melted and bubbly. The aroma wafting through your kitchen will surely be mouth-watering.
How to Serve Chicken Enchiladas with Green Sauce
When serving your chicken enchiladas with green sauce, presentation goes a long way. Allow the enchiladas to cool for a couple of minutes before garnishing. A simple sprinkle of diced Roma tomatoes and thinly diced jalapeños adds freshness and color to your dish.
Serve with a dollop of extra sour cream and sprinkle on some fresh cilantro for an extra pop of flavor. You could also consider merging some avocado slices or a squeeze of lime on the plate to complement the green sauce beautifully. This dish is best enjoyed immediately and can be paired with a simple side salad or Mexican rice for a complete meal.
Expert Tips: Chicken Enchiladas with Green Sauce
- Use Leftover Chicken: If you have leftovers from a previous meal, shredded rotisserie chicken works wonders and saves you time.
- Customize Your Spices: Feel free to explore with spices. Adding cumin or chili powder can enhance the flavor profile.
- Make It Spicy: If your taste buds are adventurous, you can add fresh chopped chilies or a splash of hot sauce to the chicken mixture for some extra heat.
- Cheese Variety: While Monterey Jack and cheddar are great choices, experimenting with pepper jack or queso fresco can give a unique twist.
- Double the Recipe: If you’re hosting, consider doubling the recipe. Enchiladas can be easily stored, heated, and enjoyed later.
How to Store Chicken Enchiladas with Green Sauce
Should you have any leftovers, storing your chicken enchiladas is straightforward. Allow your enchiladas to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing them. Wrap the enchiladas in plastic wrap or aluminum foil and store them in a freezer-safe container. They can maintain their flavor for up to three months!
When you’re ready to enjoy them again, simply reheat in the oven at 350°F until warmed through. If thawing, do so in the refrigerator overnight to ensure even cooking the next day.
Variation of Chicken Enchiladas with Green Sauce
Want to change things up? Here are a few variations you can try:
- Vegetarian Option: Replace the chicken with sautéed vegetables like bell peppers, zucchini, or corn for a delightful vegetarian version.
- Cheesy Enchiladas: Add more cheese not only inside but on top, possibly mixing in some cream cheese for a richer filling.
- Different Sauces: Instead of green sauce, explore using red enchilada sauce or even a combination for your personal flavor hit.
- Beans and Rice: Incorporate black beans or refried beans for added protein and fiber.
- Herbal Touch: Experiment with fresh herbs like basil or oregano to give the dish a unique twist.
FAQ: Chicken Enchiladas with Green Sauce
What is the best way to ensure my chicken enchiladas with green sauce are flavorful?
The key to flavorful enchiladas is in the seasoning of your chicken and the salsa used. Enhancing the mixture with salt and lime juice brings brightness, while a good quality salsa verde will elevate the dish.
Can I make chicken enchiladas ahead of time?
Absolutely! You can prepare the chicken filling and assemble the enchiladas a day in advance. Just cover the baking dish and keep it in the refrigerator until you’re ready to bake.
What side dishes pair well with chicken enchiladas?
Common side dishes include Mexican rice, chips and guacamole, or even a simple green salad with a zesty vinaigrette.
Chicken Enchiladas with Green Sauce
Ingredients
- 2 chicken breasts
- 1 lb shredded chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 16 oz salsa verde, divided
- 1/2 teaspoon salt
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 1/2 cup cream cheese, softened
- 1 tablespoon fresh cilantro, chopped
- 8 flour tortillas
- 1 medium Roma tomato, diced (to serve)
- 1 medium jalapeño, thinly diced (to serve)
- Extra cilantro (to taste)
- Sour cream (to serve)
Instructions
- Cook the chicken breasts in boiling water for 20-25 minutes until cooked through. Shred the chicken and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and sauté for 1 more minute.
- Stir in 1 cup of salsa verde and simmer for 2 minutes. Remove from heat.
- Preheat your oven to 400°F. Grease an 8×11” baking dish. In a large bowl, combine shredded chicken, 1/2 cup salsa verde, lime juice, salt, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, sour cream, cream cheese, and cilantro.
- Coat the bottom of the baking dish with 2 tablespoons of salsa verde. Fill each tortilla with about 1/3 cup of the chicken mixture, fold, and place seam side down in the dish.
- Pour remaining salsa verde over the top. Sprinkle with 1 cup Monterey Jack cheese and 2 tablespoons cheddar cheese.
- Bake for approximately 15 minutes or until cheese is melted and bubbly.
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