Description
These Green Enchiladas are a perfect combination of tender shredded chicken, creamy sour cream, and melted Monterey Jack cheese wrapped in soft tortillas, all smothered in flavorful green enchilada sauce. It’s an easy and satisfying dish that brings authentic Mexican flavors to your table.
Ingredients
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1 medium onion, diced
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2 cloves garlic, minced
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3 cups cooked shredded chicken
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¾ cup sour cream
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1 (4 oz) can diced green chiles
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1½ cups shredded Monterey Jack cheese, divided
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1 (15 oz) can green enchilada sauce
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8 (6″) tortillas (flour or corn)
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2 tablespoons chopped cilantro (for garnish)
Instructions
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Preheat Oven:
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Preheat your oven to 375°F (190°C).
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Prepare the Filling:
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In a large skillet, sauté the diced onion and minced garlic over medium heat until softened (about 3-4 minutes).
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Add the cooked shredded chicken, sour cream, and diced green chiles. Stir everything together and cook for another 2-3 minutes until well combined and heated through.
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Assemble the Enchiladas:
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Spread a thin layer of green enchilada sauce at the bottom of a 9×13-inch baking dish.
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Place a spoonful of the chicken mixture onto each tortilla, then roll up the tortillas tightly.
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Place the rolled tortillas seam-side down in the baking dish.
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Add Sauce and Cheese:
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Pour the remaining green enchilada sauce over the tortillas, covering them evenly.
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Sprinkle the shredded Monterey Jack cheese over the top.
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Bake:
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Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
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Garnish and Serve:
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Remove the enchiladas from the oven and garnish with chopped cilantro before serving.
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Notes
You can use flour or corn tortillas depending on your preference.
If you prefer spicier enchiladas, add a diced jalapeño to the filling or use a spicier enchilada sauce.
For a lighter version, use Greek yogurt in place of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican