Green Enchiladas are a delicious and comforting dish that brings a taste of Mexico right into your kitchen. This recipe is packed with flavor, featuring tender chicken, creamy salsa verde, and gooey cheese wrapped in soft tortillas. Perfect for family dinners or gatherings, these enchiladas are sure to please everyone at the table.
Why Make This Recipe
Making Green Enchiladas at home is an excellent choice for several reasons. First, you can customize the fillings and toppings to suit your taste. This dish is also a great way to use leftover chicken and is perfect for meal prep. Plus, the combination of flavors and textures in this recipe creates a satisfying meal that feels special, yet is easy enough for a weeknight.
How to Make Green Enchiladas
Ingredients:
- 4 cups shredded or chopped chicken
- 3 cups shredded Monterrey Jack cheese (divided)
- 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chopped onion (may substitute with 1 teaspoon onion powder)
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup homemade salsa verde (or store-bought – mild Herdez is recommended)
- 1 (4 oz.) can mild diced green chilies (not drained)
- 1 teaspoon each of ground cumin and chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- Optional toppings: Tomatoes, Avocados, cilantro, chips, freshly squeezed lime, hot sauce
Directions:
- Preheat your oven to 350 degrees F.
- If using corn tortillas, you can flash fry them for better texture. Heat enough canola or vegetable oil in a medium skillet over medium-high heat. Fry each tortilla for about 10 seconds on each side until soft, then place them on a paper towel-lined plate.
- For the Green Chile Sour Cream Sauce, melt the butter in olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3 minutes. Sprinkle in the flour and minced garlic, cooking for another 2 minutes.
- Lower the heat and slowly whisk in the chicken broth, then add the salsa verde, green chilies, chicken bouillon, and spices. Bring the mixture to a boil, then reduce to a simmer until thickened. Remove from heat and stir in the sour cream.
- In a large bowl, combine the shredded chicken with 1 cup of the Green Chile Sour Cream Sauce and 2 cups of cheese.
- To assemble, spread 1/2 cup of the sauce at the bottom of a greased 9×13 baking dish. Fill each tortilla with about ½ cup of the chicken mixture, roll them up tightly, and place them seam side down in the dish. Pour the remaining Green Chile Sour Cream Sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake uncovered for 30-35 minutes or until the cheese is melted and bubbly. For an extra touch, broil for a few minutes until golden.
- Serve with your favorite toppings.
How to Serve Green Enchiladas
Serve these Green Enchiladas hot from the oven with toppings like fresh diced tomatoes, sliced avocados, chopped cilantro, lime wedges, and a drizzle of hot sauce. This dish pairs well with a simple green salad or Mexican rice for a complete meal.
How to Store Green Enchiladas
If you have leftover enchiladas, let them cool completely before storing. Place them in an airtight container in the refrigerator, where they will stay fresh for up to 3-4 days. You can also freeze the assembled but unbaked enchiladas for up to 3 months. Just cover them tightly in foil or plastic wrap.
Tips to Make Green Enchiladas
- For a creamier sauce, add more sour cream to your Green Chile Sour Cream Sauce.
- If you prefer spicier enchiladas, add diced jalapeños or use a hotter salsa verde.
- Make sure to cover the enchiladas with foil if baking them to keep them moist.
Variation
You can easily customize this recipe by swapping the chicken for beef, cheese, or vegetables for a vegetarian option. Experiment with different types of cheese or add spices like smoked paprika for extra flavor.
FAQs
Q: Can I make Green Enchiladas ahead of time?
A: Yes! You can assemble the enchiladas beforehand and store them in the refrigerator. Just bake them when you’re ready to serve.
Q: What can I use instead of chicken?
A: You can use shredded beef, ground turkey, or black beans as a vegetarian option.
Q: How do I make these enchiladas spicier?
A: Use a spicier salsa verde, add jalapeños, or sprinkle in some chili powder or cayenne pepper to the filling.
Enjoy your homemade Green Enchiladas, a dish that is both satisfying and full of flavor!
Green Enchiladas
Ingredients
For the enchiladas
- 4 cups shredded or chopped chicken You can use leftover chicken.
- 3 cups shredded Monterrey Jack cheese Divided for filling and topping.
- 8-10 medium flour tortillas or 10-12 quality corn tortillas For better texture, flash fry corn tortillas.
- 1/2 cup chopped onion May substitute with 1 teaspoon onion powder.
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup homemade salsa verde Store-bought mild Herdez is recommended.
- 1 can mild diced green chilies (4 oz.) Not drained.
- 1 teaspoon ground cumin
- 1 teaspoon chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
Optional toppings
- Tomatoes Diced.
- Avocados Sliced.
- Cilantro Chopped.
- Chips
- Freshly squeezed lime
- Hot sauce
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- If using corn tortillas, you can flash fry them for better texture. Heat enough canola or vegetable oil in a medium skillet over medium-high heat. Fry each tortilla for about 10 seconds on each side until soft, then place them on a paper towel-lined plate.
Making the Sauce
- For the Green Chile Sour Cream Sauce, melt the butter in olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3 minutes.
- Sprinkle in the flour and minced garlic, cooking for another 2 minutes.
- Lower the heat and slowly whisk in the chicken broth, then add the salsa verde, green chilies, chicken bouillon, and spices.
- Bring the mixture to a boil, then reduce to a simmer until thickened. Remove from heat and stir in the sour cream.
Assembly
- In a large bowl, combine the shredded chicken with 1 cup of the Green Chile Sour Cream Sauce and 2 cups of cheese.
- To assemble, spread 1/2 cup of the sauce at the bottom of a greased 9×13 baking dish.
- Fill each tortilla with about ½ cup of the chicken mixture, roll them up tightly, and place them seam side down in the dish.
- Pour the remaining Green Chile Sour Cream Sauce over the enchiladas and sprinkle the remaining cheese on top.
Baking
- Bake uncovered for 30-35 minutes or until the cheese is melted and bubbly.
- For an extra touch, broil for a few minutes until golden.
Serving
- Serve hot from the oven with toppings like fresh diced tomatoes, sliced avocados, chopped cilantro, lime wedges, and a drizzle of hot sauce.
