Craving a hearty and flavorful dish? Look no further than these chicken enchiladas with green sauce. This recipe combines tender chicken with a zesty green sauce, all wrapped in warm tortillas. Perfect for a family dinner or a casual gathering, this dish will impress your guests and satisfy your taste buds. Let’s dive into the ingredients and cooking process to bring this delightful meal to your table!
Ingredients
– 2 cups shredded cooked chicken
– 1 cup green enchilada sauce
– 1 ½ cups shredded cheese (cheddar or Monterey Jack)
– 8 small flour or corn tortillas
– ½ cup diced onions
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro (for garnish)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes.
Nutritional Value
Per serving (1 enchilada): approximately 350 calories, 18g protein, 25g carbohydrates, 22g fat, and 600mg sodium.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat.
3. Add diced onions and sauté until soft.
4. Stir in the shredded chicken, garlic powder, cumin, salt, and pepper.
5. Remove from heat and mix in ½ cup of green enchilada sauce.
6. Spread a thin layer of green sauce on the bottom of a baking dish.
7. Place a tortilla on a flat surface and fill it with the chicken mixture.
8. Roll the tortilla tightly and place it seam-side down in the baking dish.
9. Repeat with the remaining tortillas and chicken mixture.
10. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
11. Bake for 20-25 minutes until the cheese is melted and bubbly.
Alternative Ingredients
You can substitute shredded chicken with shredded beef or beans for a vegetarian option. Use gluten-free tortillas if needed.
Serving and Pairings
These enchiladas pair wonderfully with Mexican rice, refried beans, or a fresh avocado salad. A side of sour cream and salsa adds an extra layer of flavor.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. These enchiladas can also be frozen before baking for up to 2 months.
Cooking Mistakes
- Overfilling the tortillas can cause them to break.
- Not sealing the edges of the enchiladas may lead to them unrolling.
- Skipping the preheating step can result in uneven cooking.
- Using low-quality tortillas can affect the overall texture.
- Not allowing the filling to cool slightly before rolling can make it difficult to handle.
Helpful Tips
- Warm tortillas in a skillet to make them more pliable.
- Use homemade green sauce for a fresher flavor.
- Garnish with fresh cilantro and diced tomatoes for color.
- Experiment with different cheeses like queso fresco.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them, and refrigerate for up to 24 hours before baking.
What kind of cheese is best for enchiladas?
Cheddar and Monterey Jack are popular choices, but feel free to use any melting cheese you prefer.
How do I make the green sauce from scratch?
Blend together tomatillos, cilantro, onions, jalapeños, and lime juice for a fresh green sauce.
Are these enchiladas spicy?
The spice level depends on the green sauce used; you can control the heat by adjusting the amount of jalapeños.
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds extra flavor.
Conclusion
These chicken enchiladas with green sauce are a delightful and satisfying meal that can be customized to your liking. Whether you’re cooking for family or entertaining friends, this dish is sure to impress. With simple ingredients and an easy cooking process, you’ll be enjoying a plate of these delicious enchiladas in no time!
Chicken Enchiladas With Green Sauce
Ingredients
- 2 cups shredded cooked chicken
- 1 cup green enchilada sauce
- 1 ½ cups shredded cheese cheddar or Monterey Jack
- 8 small flour or corn tortillas
- ½ cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add diced onions and sauté until soft.
- Stir in the shredded chicken, garlic powder, cumin, salt, and pepper.
- Spread a thin layer of green sauce on the bottom of a baking dish.
- Place a tortilla on a flat surface and fill it with the chicken mixture.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Nutrition
