Description
These Green Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with creamy cheeses, sour cream, and taco seasoning, all rolled in corn tortillas and baked in a tangy green enchilada sauce. Perfect for a family dinner, they are topped with melted mozzarella and Monterey Jack cheeses and garnished with fresh cilantro and optional red pepper flakes for a subtle kick.
Ingredients
Units
Scale
Filling
- 2 1/2 cups cooked, shredded chicken
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups shredded Monterey Jack
- 3/4 cup sour cream
- 2 tablespoons taco seasoning
Enchiladas
- 10 (6 inch) corn tortillas
- 1 (28 oz) can green enchilada sauce
For Serving (Optional)
- Finely chopped cilantro
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position a rack in the center to ensure even baking.
- Prepare Filling: In a large bowl, combine the shredded chicken, 1 ½ cups mozzarella, 1 ½ cups Monterey Jack, sour cream, and taco seasoning. Mix thoroughly until well incorporated.
- Warm Tortillas: Wrap the corn tortillas in a damp paper towel or clean tea towel and microwave for 1 minute to make them pliable and easier to roll.
- Warm Enchilada Sauce: Heat the green enchilada sauce in a small skillet over medium-low heat until warm, which helps the tortillas absorb the sauce better.
- Assemble Enchiladas: Working one tortilla at a time, dip each tortilla into the warmed enchilada sauce until lightly coated on both sides. Spoon about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and place seam side down in a 9×13 inch baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the arranged enchiladas. Sprinkle the top with the remaining mozzarella and Monterey Jack cheeses.
- Bake: Bake in the preheated oven for 25 minutes or until the sauce is bubbling and the cheese has melted and slightly browned.
- Rest and Serve: Allow the enchiladas to rest for 5 minutes after baking. Garnish with finely chopped cilantro and a sprinkle of red pepper flakes if desired before serving.
Notes
- Microwaving tortillas wrapped in a damp towel softens them and prevents cracking when rolling.
- Warming the enchilada sauce helps the tortillas soak in flavor and roll easily.
- Use fresh cilantro and red pepper flakes to add brightness and a touch of heat as preferred.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
