Chicken Enchiladas with Green Sauce
A creamy, tangy, and easy chicken enchilada recipe with bright green sauce, perfect for weeknight dinners or family gatherings. Ready in under 40 minutes with simple ingredients and big flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 3 cups shredded rotisserie chicken (about 450g / 1 lb)
- 2 cups green salsa (tomatillo salsa verde) (480ml / 16 fl oz)
- ½ cup sour cream (120ml / 4 fl oz)
- 2 cups shredded cheese (Monterey Jack and sharp cheddar blend) (200g / 7 oz)
- 12 small flour or corn tortillas (6-inch)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prep your ingredients: finely chop the onion, mince the garlic, shred the chicken if needed, and grate the cheese. Warm tortillas wrapped in a clean kitchen towel in the microwave for 30 seconds to make rolling easier.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and sweet-smelling. Add garlic and cook for another minute, stirring constantly.
- Add shredded chicken to the skillet with onion and garlic. Sprinkle in cumin, salt, and pepper. Toss and cook for 2 minutes to warm through and meld flavors.
- In a bowl, combine green salsa and sour cream until smooth. Taste and adjust salt as needed.
- Spread a thin layer of the green sauce on the bottom of an 8×12-inch baking dish. Spoon about ⅓ cup of chicken filling into the center of each tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the dish.
- Pour remaining green sauce evenly over the rolled enchiladas. Sprinkle remaining cheese on top.
- Bake at 375°F (190°C) for about 15 minutes until cheese is melted and bubbly.
Notes
[‘Warm tortillas wrapped in a damp towel to prevent cracking when rolling.’, ‘Sautéing the onion and garlic before adding chicken enhances flavor.’, ‘Adjust salt in the green sauce after mixing sour cream and salsa verde.’, ‘Use fresh tomatillo salsa for brightness or store-bought salsa verde for convenience.’, ‘Roll tortillas tightly and place seam side down to prevent falling apart.’, ‘If sauce is watery, simmer salsa before mixing with sour cream to thicken.’, ‘Leftovers keep well in the fridge for up to 4 days; reheat gently in a skillet with a splash of water or milk.’]
Nutrition
- Serving Size: 1 enchilada (1/6 of
- Calories: 420
- Sugar: 4
- Sodium: 720
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 32
Keywords: chicken enchiladas, green sauce, salsa verde, creamy enchiladas, easy dinner, weeknight meal, Mexican recipe