Delicious Chicken Enchiladas with Green Sauce Recipe

The warm, inviting aroma of chicken enchiladas with green sauce wafts through the air, promising a delightful explosion of flavors. Each bite reveals tender chicken wrapped in soft tortillas, smothered in a vibrant green sauce that dances on the taste buds.

I remember the first time I made these enchiladas for my family; they devoured them like they hadn’t eaten in days. Now, this dish is a staple at our gatherings, bringing smiles and satisfied bellies every time.

I once served these chicken enchiladas with green sauce at a potluck, and they disappeared faster than my kid’s Halloween candy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well, adjust based on your crowd size.

• Fresh Garlic: Choose firm garlic cloves for maximum flavor impact.

• Green Enchilada Sauce: Use store-bought or homemade; either brings a fresh zing to your dish.

• Flour Tortillas: Opt for large tortillas to hold all that delicious filling.

• Shredded Cheese: A mix of Monterey Jack and cheddar adds creamy richness and melty goodness.

• Chopped Cilantro: Fresh cilantro brightens the dish and adds a beautiful pop of color.

• Sour Cream: For drizzling on top; it balances the heat with its creamy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Chicken: Start by preheating your oven to 375°F (190°C). In a large pot, boil water and add the chicken breasts. Cook until they are no longer pink inside, about 15-20 minutes.

Shred the Chicken: Once cooked, remove the chicken from the pot and let it cool slightly. Use two forks to shred it into bite-sized pieces. Feel free to channel your inner rock star while shredding; it’s oddly satisfying!

Create the Filling: In a mixing bowl, combine shredded chicken with minced garlic, half of the green enchilada sauce, and some chopped cilantro. Mix everything until well combined; it should smell heavenly.

Assemble the Enchiladas: Lay out each tortilla and spoon generous amounts of filling onto them. Roll them up tightly and place them seam-side down in a greased baking dish. Pour remaining sauce over the top generously.

Add Cheese and Bake: Sprinkle shredded cheese all over those beauties like you mean it! Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Garnish and Serve!: Once out of the oven, drizzle sour cream over each enchilada and sprinkle extra cilantro. Serve hot and enjoy all those happy faces around your table!

Cooking these chicken enchiladas with green sauce is more than just making dinner; it’s about creating memories filled with laughter around your kitchen table. Enjoy!

Perfecting the Cooking Process

Start by shredding your cooked chicken while warming the tortillas. This ensures everything is ready for assembly, making the process smooth and efficient.

Add Your Touch

Consider swapping out chicken for shredded beef or beans for a vegetarian twist. You can also spice things up with jalapeños or fresh cilantro.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes.

I remember the first time I made chicken enchiladas with green sauce for my friends. Their smiles and compliments made me realize I’d stumbled upon a dish that brought everyone together.

FAQ

Can I use store-bought green sauce for chicken enchiladas?

Absolutely! Store-bought green sauce can save time and still taste delicious.

What type of cheese is best for enchiladas?

Mexican blend cheese or Monterey Jack work wonderfully, adding creaminess to your dish.

How do I make my enchiladas spicier?

Add diced jalapeños or extra chili powder to your filling or sauce for an extra kick.

Print

Chicken Enchiladas with Green Sauce

---

• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Experience a burst of flavor with these chicken enchiladas, featuring tender chicken wrapped in soft tortillas and generously smothered in a vibrant green sauce. Perfect for family gatherings or cozy dinners, this dish promises satisfaction and smiles with every bite. Easy to prepare, it’s a crowd-pleaser that will keep everyone coming back for more!

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 3 cloves fresh garlic, minced
• 2 cups green enchilada sauce (store-bought or homemade)
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1/2 cup sour cream (for drizzling)

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil water in a large pot and cook the chicken breasts for 15-20 minutes, until no longer pink. Remove and shred the chicken using two forks.
3. In a mixing bowl, combine the shredded chicken, minced garlic, 1 cup of green sauce, and chopped cilantro. Mix well.
4. Lay each tortilla flat, spoon filling onto each one, roll tightly, and place seam-side down in a greased baking dish. Pour remaining sauce over the top.
5. Sprinkle shredded cheese over enchiladas. Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
6. Drizzle sour cream over enchiladas before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (200g)
• Calories: 350
• Sugar: 3g
• Sodium: 820mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 80mg

Keywords: Consider substituting chicken with shredded beef or beans for a vegetarian option. Add diced jalapeños to your filling for extra spice. Use day-old tortillas to prevent tearing during assembly.