Green Chicken Enchiladas
These Green Chicken Enchiladas are creamy, cheesy, and baked in flavorful green enchilada sauce. Made with rotisserie chicken and two kinds of cheese, they’re perfect for make-ahead dinners or easy weeknights.
Servings: 6 servings
Calories: 634kcal
Ingredients
- 2½ cups rotisserie chicken shredded
- 2⅓ cups mozzarella cheese shredded, divided
- 2⅓ cups Monterey Jack cheese shredded, divided
- ¾ cup sour cream
- 2 tablespoons taco seasoning
- ½ cup onion finely chopped and sautéed
- 10 corn tortillas 6-inches
- 1 can green enchilada sauce 28-ounce
- fresh cilantro for garnish (optional)
- lime wedges for serving
Instructions
- Preheat the oven to 375°F and position a rack in the center, then lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, 1½ cups of the mozzarella, 1½ cups of the Monterey Jack, sour cream, taco seasoning, and sautéed onion, mixing until the filling is creamy and well combined.
- Wrap the corn tortillas in a damp paper towel or kitchen towel and microwave for about 1 minute, just until warm and pliable.
- Heat the green enchilada sauce in a small skillet over medium-low heat until warmed through.
- Dip each tortilla into the warm enchilada sauce, coating both sides, then fill with about ⅓ cup of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining mozzarella and Monterey Jack cheeses.
- Bake for about 25 minutes, or until the enchiladas are bubbly and the cheese is fully melted.
- Remove from the oven and let rest for 5 minutes, then garnish with fresh cilantro if desired and serve with lime wedges.
Notes
- Warm the tortillas before rolling. Soft, pliable tortillas are easier to handle and won’t crack when filled.
- Shred your own cheese. Freshly grated mozzarella and Monterey Jack melt smoother and give a creamier texture.
- Sauté the onion until golden. This adds a subtle sweetness and depth to the creamy filling.
- Dip tortillas in warm sauce. Coating them before filling keeps them moist and adds extra flavor.
- Don’t overfill. About ⅓ cup of filling per tortilla keeps them easy to roll and prevents breaking.
- Use a large baking dish. Give the enchiladas enough space so they bake evenly and don’t stick together.
- Let them rest before serving. A short rest helps the filling set and makes cleaner slices.
- Cover with foil if needed. If the cheese starts to brown too quickly, loosely cover the dish while baking.
- Add freshness at the end. Garnish with cilantro and a squeeze of lime for a bright finish.
- Make ahead for busy nights. Assemble the enchiladas a day in advance, then bake just before serving.
Nutrition
Calories: 634kcal | Carbohydrates: 24g | Protein: 51g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 185mg | Sodium: 976mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 2mg | Calcium: 615mg | Iron: 1mg