Craving a comforting dish that bursts with flavor? Try these chicken enchiladas with green sauce! Perfectly rolled tortillas filled with succulent chicken, smothered in a tangy green sauce, make for a delightful meal any day of the week. This recipe is not only delicious but also easy to prepare, ensuring you can bring the taste of Mexico to your kitchen with minimal effort. Let’s dive into this culinary adventure!
Ingredients
– 2 cups cooked shredded chicken
– 8 corn tortillas
– 2 cups green enchilada sauce
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup diced onion
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 20 minutes, while the cooking time is around 25 minutes.
Nutritional Value
Each serving (2 enchiladas) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat.
3. Add diced onion and sauté until translucent.
4. Stir in shredded chicken, cumin, garlic powder, salt, and pepper.
5. Warm the corn tortillas in a separate pan to make them pliable.
6. Place a generous amount of the chicken mixture in each tortilla.
7. Roll the tortillas tightly and place them seam-side down in a baking dish.
8. Pour green enchilada sauce over the rolled tortillas.
9. Sprinkle shredded cheese on top.
10. Bake for 20-25 minutes until cheese is bubbly and golden.
Alternative Ingredients
Feel free to substitute shredded chicken with shredded beef or black beans for a vegetarian option. You can also use store-bought salsa verde if you’re short on time.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad. A dollop of sour cream or guacamole on top adds a creamy texture.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. They can also be frozen before baking for up to 3 months.
Cooking Mistakes
- Overfilling the tortillas can cause them to break.
- Not warming tortillas can lead to cracking.
- Forgetting to cover the dish can result in dry enchiladas.
- Using cold chicken can affect the final texture.
- Skipping the cheese can make the dish less flavorful.
Helpful Tips
- Use fresh tortillas for the best texture.
- Customize the spice level with jalapeños or hot sauce.
- Let the enchiladas sit for a few minutes before serving.
- Top with fresh cilantro for added flavor.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but corn tortillas are traditional and provide a unique flavor.
How can I make this dish spicier?
Add diced jalapeños to the chicken mixture or use a spicier green sauce.
Can I prepare these enchiladas ahead of time?
Absolutely! You can assemble them a day in advance and bake them when ready to serve.
What can I serve with chicken enchiladas?
They pair well with rice, beans, or a side salad for a complete meal.
How do I know when the enchiladas are done baking?
They are done when the cheese is melted and bubbly, and the edges are slightly golden.
Conclusion
These chicken enchiladas with green sauce are a delicious and satisfying dish that everyone will love. With simple ingredients and easy preparation, you can enjoy a taste of Mexico right at home. Gather your ingredients and start cooking today for a flavorful meal that brings joy to the table!
Chicken Enchiladas With Green Sauce
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add diced onion and sauté until translucent.
- Stir in shredded chicken, cumin, garlic powder, salt, and pepper.
- Warm the corn tortillas in a separate pan to make them pliable.
- Place a generous amount of the chicken mixture in each tortilla.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour green enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until cheese is bubbly and golden.
