Craving a comforting and flavorful meal? These green chicken enchiladas are a perfect choice! Packed with shredded chicken, vibrant green salsa, and topped with melted cheese, they offer a delightful balance of textures and flavors. This recipe is easy to follow and is sure to become a household favorite. Let’s dive into the details of this delicious dish!
Ingredients
– 2 cups shredded cooked chicken
– 1 cup green enchilada sauce
– 8 corn tortillas
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 teaspoon cumin
– Salt and pepper to taste
– Sliced jalapeños for garnish
– Additional green sauce for topping
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, with an additional cooking time of 25 minutes.
Nutritional Value
Per serving (1 enchilada): Calories: 350, Protein: 20g, Carbohydrates: 30g, Fat: 15g, Fiber: 3g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the shredded chicken, cumin, salt, and pepper.
3. Warm the corn tortillas in a skillet until pliable.
4. Spread 1/4 cup of green enchilada sauce on the bottom of a baking dish.
5. Fill each tortilla with the chicken mixture and a sprinkle of cheese.
6. Roll the tortillas tightly and place them seam-side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas.
8. Sprinkle the remaining cheese on top.
9. Bake for 20-25 minutes until the cheese is bubbly and golden.
10. Serve hot, garnished with sour cream, cilantro, and jalapeños.
Alternative Ingredients
You can substitute shredded chicken with shredded beef or beans for a vegetarian option. Additionally, use gluten-free tortillas for a gluten-free version.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice, black beans, or a fresh garden salad. For a refreshing twist, serve with lime wedges and a cold beverage.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. Enchiladas can also be frozen before baking; just add an extra 10 minutes to the cooking time when baking from frozen.
Cooking Mistakes
– Don’t skip warming the tortillas; it helps prevent tearing.
– Avoid overfilling the tortillas to prevent spillage.
– Ensure the chicken is thoroughly cooked before using.
– Don’t rush the baking process; let the cheese melt completely.
– Use enough sauce to keep enchiladas moist.
Helpful Tips
– Experiment with different types of cheese for variation.
– Add diced vegetables like bell peppers for extra flavor.
– Use leftover rotisserie chicken for a quicker prep time.
– Garnish with avocado slices for added creaminess.
FAQs
Can I make enchiladas ahead of time?
Yes, you can prepare enchiladas a day in advance. Just cover them with foil and refrigerate until you’re ready to bake.
What type of chicken is best for this recipe?
Shredded rotisserie chicken works well, but you can also cook and shred chicken breasts for a healthier option.
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas can be used if you prefer them over corn, but they may alter the traditional flavor.
How can I make this dish spicier?
Add diced jalapeños into the chicken mixture or use a spicier green salsa for more heat.
Are there vegetarian options for this recipe?
Yes, substitute chicken with beans or sautéed vegetables for a delicious vegetarian version.
Can I freeze leftover enchiladas?
Yes, you can freeze them. Just ensure they’re stored in an airtight container to prevent freezer burn.
What can I serve with green chicken enchiladas?
These enchiladas pair well with rice, beans, and fresh salads for a complete meal.
Conclusion
Green chicken enchiladas are a delightful dish that combines flavor, comfort, and ease of preparation. Whether you’re hosting a dinner or enjoying a cozy night in, this recipe is bound to impress. Enjoy every bite of these cheesy, savory enchiladas that are sure to please everyone at the table!
Green Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 1 cup green enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- Salt and pepper to taste
- Sliced jalapeños for garnish
- Additional green sauce for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the shredded chicken, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet until pliable.
- Spread 1/4 cup of green enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese.
- Roll the tortillas tightly and place them seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Serve hot, garnished with sour cream, cilantro, and jalapeños.
