Green Chicken Enchiladas
These comforting green chicken enchiladas are quick to prepare and packed with flavor, making them a perfect choice for busy weeknight dinners.
Ingredients
For the filling
- 2 cups cooked, shredded chicken (Use rotisserie chicken for speed.)
- 1/2 teaspoon cumin (Toast cumin for a warmer aroma.)
- 1/2 teaspoon garlic powder (Fresh garlic can be used instead.)
For the enchiladas
- 8-10 pieces corn tortillas (Warm to avoid cracking while rolling.)
- 2 cups green salsa (Choose your favorite salsa verde.)
- 1 cup shredded cheese (cheddar or Monterey Jack) (Monterey Jack melts beautifully.)
- 1/2 cup sour cream (Use full fat for best texture.)
- Chopped to taste cilantro for garnish (Add just before serving.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a dry skillet or microwave until pliable.
Assembly
- Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour green salsa over the enchiladas and sprinkle with shredded cheese.
Baking
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly.
- Serve with a dollop of sour cream and garnish with cilantro if desired.
Notes
These enchiladas can be assembled ahead of time. Refrigerate and bake straight from the fridge, adding an extra 5 minutes to bake time.