Name: Easy Green Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (rotisserie works well); 2 cups green enchilada sauce; 1 cup sour cream; 1 1/2 cups shredded Monterey Jack or pepper jack cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 8 small flour or corn tortillas; Chopped fresh cilantro; Diced green onions

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If you’re hunting for a fast weeknight fix with utterly irresistible flavor, this Easy Green Chicken Enchiladas Recipe is your new secret weapon. Creamy, cheesy, and layered with zesty green sauce, these enchiladas are hearty, satisfying, and surprisingly simple to prepare. Every bite delivers a little fiesta, thanks to tender chicken and vibrant toppings, making it a beloved go-to in my own kitchen. Trust me, one tray and everyone at the table will be begging for seconds!

Easy Green Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Easy Green Chicken Enchiladas Recipe lies in a handful of easy-to-find ingredients, each bringing its own special touch. You’ll notice how these basics combine for a harmonious blend of creamy texture, bright color, and bold taste.

Cooked shredded chicken: Rotisserie chicken is my favorite shortcut for juicy, flavorful filling without extra hassle.
Green enchilada sauce: This sauce is the soul of the dish, offering tangy, vibrant color and just the right amount of gentle heat.
Sour cream: Adds creaminess and a little tang, ensuring every bite is luscious and rich.
Shredded Monterey Jack or pepper jack cheese: Melty and mild, or slightly spicy if you use pepper jack—both melt beautifully over the enchiladas.
Garlic powder: Offers subtle savory depth that complements the chicken and sauce.
Ground cumin: Adds authentic, earthy warmth for that unmistakable Mexican flavor.
Salt: Enhances all the other flavors (don’t skip, even if using rotisserie).
Flour or corn tortillas: Choose your favorite—corn for classic flavor or flour for a plush texture and easy rolling.
Chopped fresh cilantro and diced green onions (optional): Fresh, colorful garnishes that make your dish look and taste restaurant-worthy.

How to Make Easy Green Chicken Enchiladas Recipe

Step 1: Prepare the Chicken Filling

In a large bowl, combine the shredded chicken, 1/2 cup of your bright green enchilada sauce, the cool sour cream, one cup of the shredded cheese, garlic powder, cumin, and salt. Mix it all until it’s creamy, juicy, and the chicken is coated with that irresistible blend of cheesy and zesty goodness. This is where all those flavors marry and create the heart of your Easy Green Chicken Enchiladas Recipe.

Step 2: Prep the Baking Dish

Take your favorite 9×13-inch baking dish and spread 1/2 cup of the leftover enchilada sauce evenly across the bottom. This step keeps those enchiladas from sticking and infuses the first layer with extra tang and juiciness while baking.

Step 3: Fill and Roll the Tortillas

Spoon a generous heaping of your chicken mixture into each tortilla. Roll them up snugly and lay them seam-side down in the prepared dish. This ensures they keep their shape, and all that delicious filling stays tucked inside where it belongs.

Step 4: Top and Cheese It Up

Pour the remaining green enchilada sauce over the nestled enchiladas, spreading it to fully cover every edge. Sprinkle the rest of the shredded cheese on top for that ultimate, gooey finish. The Easy Green Chicken Enchiladas Recipe is almost oven-ready!

Step 5: Bake to Perfection

Cover the dish with foil and bake in your preheated oven at 375°F (190°C) for 20 minutes. Then, remove the foil and bake another 10 minutes, letting the cheese bubble and get lightly golden. Your kitchen will smell incredible!

Step 6: Garnish and Serve

Let your enchiladas cool for a few minutes, then shower them with fresh cilantro and green onions if you like. This little pop of green takes your Easy Green Chicken Enchiladas Recipe from everyday to special occasion worthy.

How to Serve Easy Green Chicken Enchiladas Recipe

Garnishes

Scatter chopped cilantro and a handful of diced green onions over the hot enchiladas for freshness and a splash of color. For extra zing, squeeze on a bit of lime or add a few slices of avocado and a dollop of extra sour cream.

Side Dishes

Pair this Easy Green Chicken Enchiladas Recipe with simple sides: fluffy Mexican rice, refried beans, or a colorful corn and black bean salad. These let the enchiladas shine while rounding out the meal with texture and flavor contrasts.

Creative Ways to Present

Arrange enchiladas in a casserole, top with drizzles of crema and artistic avocado slices, or serve individually on dinner plates with a citrusy salad. For parties, cut them into smaller portions as fun finger food with a side of salsa verde for dipping!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Green Chicken Enchiladas Recipe keeps beautifully in the fridge for up to three days. Store tightly covered in your baking dish or transfer to airtight containers, and enjoy quick, delicious lunches without losing any flavor.

Freezing

This recipe is perfect for freezing! Assemble the enchiladas up to the baking step, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge before baking as directed—no need to sacrifice freshness for convenience.

Reheating

To reheat, cover and bake the enchiladas at 350°F until warmed through, or microwave individual portions for fast, satisfying leftovers. For best texture, avoid over-microwaving so the tortillas stay soft, and the cheese melts just right.

FAQs

Can I use cooked turkey or beef instead of chicken?

Absolutely! The Easy Green Chicken Enchiladas Recipe is super versatile. Feel free to swap in cooked turkey, beef, or even pulled pork for a fun twist. The green sauce and creamy cheese combo works with almost any protein.

Are corn or flour tortillas better for enchiladas?

Both options work beautifully. Corn tortillas give you a classic flavor and are naturally gluten-free, while flour tortillas are easier to roll and create a pillowy texture. Use whichever suits your taste or dietary needs best.

How can I add more spice?

If you love heat, stir in chopped jalapeños or canned green chiles into the filling. Pepper jack cheese also gives an extra spicy kick, or serve sliced fresh chili or hot sauce on the side for spice lovers at the table.

Can I make this recipe lighter?

Definitely! Swap sour cream with plain Greek yogurt for tang and creaminess, use reduced-fat cheese, and opt for a mix of chicken breast and extra veggies like sautéed spinach, peppers, or zucchini in your filling.

What’s the best way to keep tortillas from tearing?

For the Easy Green Chicken Enchiladas Recipe, try warming the tortillas briefly in the microwave or on a skillet before rolling. This makes them more pliable and less likely to crack as you fill and roll them.

Final Thoughts

Every home cook needs a fail-proof favorite up their sleeve, and this Easy Green Chicken Enchiladas Recipe truly delivers on all fronts. It’s creamy, vibrant, comforting, and quick enough for a busy night yet special enough for guests. Give it a try—you might just find it becomes as beloved in your kitchen as it is in mine!

Easy Green Chicken Enchiladas Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Easy Green Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. Filled with tender shredded chicken, green enchilada sauce, and gooey cheese, these enchiladas are perfect for a quick and satisfying meal.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken (rotisserie works well)
2 cups green enchilada sauce
1 cup sour cream
1 1/2 cups shredded Monterey Jack or pepper jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
8 small flour or corn tortillas

For Garnish (optional):

Chopped fresh cilantro
Diced green onions

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Mix the filling: In a large bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, sour cream, 1 cup of cheese, garlic powder, cumin, and salt.
Prepare the baking dish: Spread 1/2 cup of enchilada sauce in a 9×13-inch baking dish.
Assemble the enchiladas: Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in the dish.
Add sauce and cheese: Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
Garnish and serve: Let cool slightly, then garnish with cilantro and green onions before serving.