Description
These chicken enchiladas with green sauce are a comforting, vibrant, and irresistible dish, featuring tender chicken, tangy green sauce, and melted cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pound tomatillos, husked and rinsed
- 2 cloves garlic
- 1 small onion, roughly chopped
- 2 green chilies
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 cup chicken broth
- Salt to taste
- 12 corn tortillas
- 1 1/2 cups shredded cheese (a mix of Monterey Jack and cheddar)
- Cooking spray or oil for softening tortillas
Instructions
- In a medium saucepan, add the tomatillos, garlic, onion, and chilies. Cover with water and bring to a boil. Simmer for 10 minutes or until the tomatillos are soft. Drain and transfer to a blender. Add cilantro, lime juice, chicken broth, and a pinch of salt. Blend until smooth. Taste and adjust seasoning.
- In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, 1 cup of cheddar cheese, diced onion, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Heat a skillet over medium heat and lightly coat with cooking spray. Warm each tortilla for about 15-20 seconds per side until pliable. Stack them on a plate and cover with a towel to keep warm.
- Preheat your oven to 375°F (190°C). Pour a thin layer of green sauce on the bottom of a 9×13 baking dish. Spoon about 2 tablespoons of the chicken filling into each tortilla, roll it up tightly, and place it seam-side down in the dish.
- Pour the remaining green sauce over the enchiladas, making sure they’re evenly coated. Sprinkle the remaining shredded cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 minutes before serving. Garnish with extra cilantro, if desired.
Notes
To prevent tortillas from cracking, soften them before rolling. Adjust the spice level by adding or removing chili seeds. Prep the green sauce and chicken filling a day in advance for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
Keywords: chicken enchiladas, green sauce, Mexican recipe, easy dinner, weeknight meal