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Green Chicken Enchiladas

Savory Green Chicken Enchiladas for Cozy Weeknight Dinners

Enjoy these Green Chicken Enchiladas packed with salsa verde and cheese—perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Rotisserie Chicken, shredded use leftover grilled chicken for a new twist
  • 2 cans (4 ounces each) Diced Green Chiles swap for fresh jalapeños for extra spice
  • ½ cup Fresh Cilantro, chopped omit if you're not a fan
  • 3 cups Monterey Jack Cheese, divided try cheddar or pepper jack for a flavor change
  • 2 cups Salsa Verde, divided homemade or store-bought works perfectly
  • Kosher Salt and Ground Black Pepper for seasoning to taste
For the Sauce
  • Canola Oil substitute with olive oil for a lighter option
  • 1 Medium Sweet Onion, diced use yellow onion if preferred
  • 3 cloves Garlic, minced fresh is best, but powdered can work in a pinch
  • 1 teaspoon Dried Oregano Mexican oregano makes a delightful alternative
  • ½ teaspoon Ground Cumin boosts the savory profile
For Assembly
  • 8 8-inch Flour Tortillas, warmed replace with corn tortillas for gluten-free goodness
  • ¼ cup Sour Cream Greek yogurt can be a healthier substitute

Equipment

  • 9 x 13-inch baking dish
  • medium skillet
  • large bowl
  • Microwave

Method
 

Step-by-Step Instructions for Green Chicken Enchiladas
  1. Preheat your oven to 375°F (190°C) and grease a 9 x 13 inch baking dish with cooking spray or olive oil.
  2. In a medium skillet, heat about 1 tablespoon of canola oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic, oregano, and cumin for 1-2 minutes.
  3. Add two cans of diced green chiles to the skillet, stir to combine. Transfer to a large bowl and mix with shredded chicken, ½ cup of salsa verde, chopped cilantro, and 1½ cups of Monterey Jack cheese. Season with salt and pepper.
  4. Warm tortillas in a damp paper towel for about 30 seconds. Place ½ to ¾ cup of the chicken filling in the center of each tortilla and roll tightly, seam-side down in the baking dish.
  5. Pour the remaining 1½ cups of salsa verde over the enchiladas and sprinkle with remaining cheese.
  6. Bake for 35 to 40 minutes until cheese is bubbly and lightly golden.
  7. Allow to cool for a few minutes, then serve hot topped with sour cream and extra cilantro.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Warm tortillas before rolling to prevent cracking. Avoid overstuffing to keep tortillas intact. Bake until cheese is bubbly for best results. Can be assembled in advance and refrigerated overnight.

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