Green chicken enchiladas are a simple and tasty meal you can make at home without much effort. This recipe uses shredded chicken, melted cheese, and green enchilada sauce rolled in corn tortillas and baked until warm and bubbly. It’s an easy dish that gives you a lot of flavor with very little work.
Why We Love This Green Chicken Enchiladas Recipe
There are so many reasons to love green chicken enchiladas. First, they’re incredibly comforting. Every bite is warm, creamy, and packed with delicious textures from the tender chicken and gooey cheese. If you love a dish that feels like a hug, this is it.
Second, this recipe is fast and convenient. Using pre-cooked shredded chicken and store-bought green enchilada sauce makes the process easy without sacrificing flavor. You get all the richness of a home-cooked meal without the long prep time.
Finally, it’s versatile. You can add your own touches—spicy toppings, different cheeses, or even extra veggies—and make it your own. Whether you’re cooking for family or bringing a dish to a gathering, green chicken enchiladas are always a hit. They reheat well, freeze beautifully, and disappear quickly at the table.
Ingredients about Green Chicken Enchiladas
To make green chicken enchiladas, you’ll need just a handful of ingredients that work together to create a dish that’s creamy, cheesy, and full of flavor. These ingredients are easy to find and perfect for creating a satisfying and quick meal.
- 2 ½ cups cooked, shredded chicken
- 2 ⅓ cups shredded mozzarella cheese
- 2 ⅓ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 2 tablespoons taco seasoning
- 10 (6-inch) corn tortillas
- 1 (28 oz) can green enchilada sauce
- Finely chopped cilantro (optional, for garnish)
- Red pepper flakes (optional, for garnish)
How to Make Green Chicken Enchiladas Directions
Making green chicken enchiladas is simple and rewarding. The steps are clear and quick to follow, and you’ll love how fast the dish comes together. Here’s how to make them from start to finish:
Start by preheating your oven to 375°F and placing a rack in the center. This ensures even baking and a perfectly melted top.
In a large mixing bowl, combine your shredded chicken with 1½ cups of shredded mozzarella, 1½ cups of shredded Monterey Jack, sour cream, and taco seasoning. This creates your rich, flavorful filling.
Next, prepare the tortillas. Wrap them in a damp paper towel or tea towel and microwave them for one minute. This softens them so they’re easier to roll without breaking.
Warm the green enchilada sauce in a small skillet over medium-low heat. This makes it easier to coat each tortilla. Dip each tortilla in the sauce, making sure it’s lightly covered on both sides.
Spoon about ⅓ cup of the chicken mixture onto each tortilla. Roll it tightly and place it seam-side down in a 9×13-inch baking dish. Repeat this step until all tortillas are filled and lined up in the dish.
Pour the rest of the enchilada sauce over the top, spreading it evenly. Sprinkle the remaining mozzarella and Monterey Jack cheeses across the top to create that irresistible, golden crust.
Bake the enchiladas for 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Once out of the oven, let them sit for 5 minutes to firm up.
Before serving, sprinkle with finely chopped cilantro and red pepper flakes if you’d like a little heat and a pop of color.
This method is simple and delivers maximum flavor. From start to finish, it only takes about 45 minutes, and the results are mouthwatering.
How to Serve Green Chicken Enchiladas
You’ve just baked a beautiful dish of green chicken enchiladas—now it’s time to serve them in a way that enhances every bite. These enchiladas are filling and satisfying on their own, but pairing them with the right sides can turn your meal into a complete feast.
Serve your enchiladas hot and fresh from the oven. Use a spatula to gently lift each one from the dish to keep them intact and perfectly portioned. You can garnish with a sprinkle of chopped cilantro or a dash of red pepper flakes for a bit of flair.
For side dishes, consider a fresh salad with crisp lettuce, tomatoes, and a simple lime vinaigrette to balance the richness of the enchiladas. Mexican-style rice or cilantro-lime rice also makes a great companion.
Another classic pairing is a side of refried beans or black beans, which add fiber and round out the meal with extra heartiness. A few tortilla chips and homemade salsa or guacamole are also fun, tasty additions.
And don’t forget the toppings—add a dollop of sour cream, slices of avocado, or a squeeze of lime juice right before serving to make each plate pop with freshness.
Expert Tips: Green Chicken Enchiladas
Making the perfect green chicken enchiladas isn’t hard, but these expert tips can help you take the dish to the next level and avoid common mistakes.
First, make sure your tortillas are soft and pliable before rolling. Heating them in a damp towel prevents cracking and helps them hold their shape during baking.
Second, don’t overfill the tortillas. Stick to about ⅓ cup of filling per tortilla. This keeps them from bursting in the oven and ensures every bite is balanced.
Use freshly shredded cheese for the best melt and flavor. Pre-shredded cheese can be coated with anti-caking agents, which may affect texture.
If you want a bit more depth in flavor, try mixing a little sautéed onion or roasted green chiles into the filling. These additions bring a subtle sweetness and smokiness that enhance the dish.
And finally, let the enchiladas rest after baking. A 5-minute rest allows everything to set, making it easier to serve and enjoy.
How to Store Green Chicken Enchiladas
Leftover green chicken enchiladas are just as tasty the next day—and they’re easy to store and reheat.
If you’re planning to eat them within a few days, cover the baking dish with plastic wrap or transfer the enchiladas to an airtight container. Store in the fridge for up to 3 days.
To reheat, place them in the oven at 350°F for about 15 minutes, or until warmed through. You can also microwave individual portions for 1–2 minutes, but oven reheating keeps the texture better.
If you want to freeze them, let the enchiladas cool completely. Cover the dish tightly with plastic wrap and a layer of foil, or use a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake until hot and bubbly.
Variation of Green Chicken Enchiladas
One of the best parts of this recipe is how easy it is to customize. With just a few swaps or additions, you can create a version that fits your taste or dietary needs.
For a spicier twist, add chopped jalapeños or use a hot green enchilada sauce. You can also sprinkle in a pinch of cayenne pepper or chili powder to the filling.
If you prefer a milder version, choose a mild sauce and skip the red pepper flakes. You can also add extra sour cream to the filling to mellow the spice.
Looking to add veggies? Try mixing in sautéed bell peppers, zucchini, or spinach to the chicken mixture. It adds color, texture, and nutrition.
If you’re avoiding dairy, swap in dairy-free cheese and sour cream alternatives. Many store-bought versions melt and taste great.
You can also turn these into a casserole by layering the ingredients instead of rolling the tortillas. Just layer sauce, tortillas, filling, more sauce, and cheese, then bake. It’s easier and just as delicious.
FAQ about Green Chicken Enchiladas
Can I make green chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Cover them tightly and store in the refrigerator. When you’re ready, bake as directed.
What’s the best chicken to use for this recipe?
Rotisserie chicken works great for convenience. You can also use leftover cooked chicken breast or thighs. Just make sure it’s well shredded.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used if that’s your preference. Keep in mind they may get a little softer during baking but still taste great.
Is green enchilada sauce spicy?
It depends on the brand, but most green enchilada sauces are mild with a tangy flavor. You can always add spice with toppings or seasoning.
How do I keep my enchiladas from getting soggy?
Lightly coat the tortillas in sauce rather than soaking them, and don’t overfill with too much wet filling. Baking uncovered also helps them set.
Can I freeze green chicken enchiladas?
Absolutely. Let them cool completely, wrap tightly, and freeze for up to three months. Reheat from frozen or thaw overnight before baking.
Are green enchiladas gluten-free?
Yes—if you use corn tortillas and check the label on your enchilada sauce to ensure it’s gluten-free, this recipe is naturally gluten-free.
Green Chicken Enchiladas
Ingredients
- 2 ½ cups cooked, shredded chicken
- 2 ⅓ cups shredded mozzarella cheese
- 2 ⅓ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 2 tablespoons taco seasoning
- 10 (6-inch) corn tortillas
- 1 can green enchilada sauce (28 oz)
- Finely chopped cilantro (optional, for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and place a rack in the center.
- In a large mixing bowl, combine shredded chicken with 1½ cups mozzarella, 1½ cups Monterey Jack, sour cream, and taco seasoning.
- Wrap corn tortillas in a damp towel and microwave for 1 minute to soften.
- Warm the green enchilada sauce in a small skillet over medium-low heat.
- Dip each tortilla in the sauce, then spoon about ⅓ cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheeses.
- Bake for 25 minutes until bubbling and cheese is melted and browned. Let sit for 5 minutes before serving.
- Garnish with cilantro and red pepper flakes if desired.
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