Green Chicken Enchiladas
Delicious green chicken enchiladas that bring comfort and flavor to any family meal, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (Use leftover rotisserie chicken to save time.)
- 8 pieces corn or flour tortillas (If using corn tortillas, warm them up on a skillet for a few seconds to prevent them from tearing.)
- 2 cups green salsa (Go for your favorite store-bought brand for convenience, or make your own for a fresh twist.)
- 1 cup shredded cheese (cheddar or Monterey Jack) (Mix cheeses for a richer flavor.)
- 1/2 cup sour cream (Use Greek yogurt as a healthy alternative.)
- 1/4 cup chopped cilantro (Add more or less based on your taste preference.)
- Salt and pepper to taste (Don’t be afraid to taste as you go to ensure a balanced flavor.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken with half of the green salsa, salt, and pepper.
- Lay a tortilla flat, add a portion of the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
Baking
- Pour the remaining salsa over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted.
- Serve with sour cream and cilantro on top.
Notes
Encourage family-style serving right from the baking dish. Leftovers can be stored in the fridge for up to three days, and reheated in the oven or microwave.