Indulge in the vibrant flavors of green chicken enchiladas, a perfect blend of tender chicken, zesty green salsa, and creamy cheese, all wrapped in soft tortillas. This dish is not only comforting but also a fantastic way to enjoy a taste of Mexico right at home. Whether for a family dinner or a gathering with friends, these enchiladas are sure to be a hit!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup green salsa
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Fresh cilantro for garnish
- Jalapeños for topping
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 20 minutes, while cooking time is about 30 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 20g protein, 25g carbohydrates, and 15g fat. This is based on a serving size of one enchilada.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the shredded chicken, cumin, and half of the green salsa to the skillet.
- Mix well and cook for 5 minutes until heated through.
- In a separate bowl, combine sour cream and the remaining green salsa.
- Soften the corn tortillas by warming them in a pan or microwave.
- Place a portion of the chicken mixture in each tortilla and roll them up.
- Arrange the rolled tortillas in a baking dish, seam side down.
- Pour the salsa and sour cream mixture over the enchiladas.
- Sprinkle shredded cheese on top and bake for 20-25 minutes until bubbly and golden.
Alternative Ingredients
You can substitute shredded rotisserie chicken for homemade cooked chicken. For a vegetarian option, consider using black beans or sautéed vegetables instead of chicken. Additionally, Greek yogurt can replace sour cream for a healthier twist.
Serving and Pairings
These enchiladas pair wonderfully with a side of Mexican rice and refried beans. Fresh guacamole and a crisp salad can also complement the dish beautifully, adding freshness and texture.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. Enchiladas can be frozen before baking; just thaw and bake as directed when ready to serve.
Cooking Mistakes
- Overfilling the tortillas can cause them to break.
- Not warming tortillas can make them brittle.
- Using too much sauce can make them soggy.
- Forgetting to cover the dish while baking can dry them out.
- Not seasoning the chicken mixture properly can lead to bland flavors.
Helpful Tips
- Use fresh tortillas for the best texture.
- Experiment with different types of cheese for varied flavors.
- Garnish with fresh cilantro for added freshness.
- Adjust the spice level by adding more jalapeños or using mild salsa.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but they may not hold the filling as well as corn tortillas.
How can I make these enchiladas spicier?
To increase the heat, add chopped fresh jalapeños to the chicken mixture or use a spicy green salsa.
Can I prepare these enchiladas ahead of time?
Absolutely! You can assemble them in advance and keep them in the fridge until you’re ready to bake.
What can I serve with green chicken enchiladas?
They pair well with rice, beans, guacamole, or a fresh salad for a complete meal.
How do I know when the enchiladas are done?
They are done when the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Conclusion
Green chicken enchiladas are a deliciously satisfying dish that brings the flavors of Mexico to your table. With simple ingredients and straightforward preparation, this recipe is perfect for any occasion. Enjoy the warmth and comfort of these enchiladas, and don’t forget to share with family and friends!
Green Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup green salsa
- 1 cup sour cream
- 1 cup shredded cheese cheddar or Monterey Jack
- 8 corn tortillas
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Fresh cilantro for garnish
- Jalapeños for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the shredded chicken, cumin, and half of the green salsa to the skillet.
- Mix well and cook for 5 minutes until heated through.
- In a separate bowl, combine sour cream and the remaining green salsa.
- Soften the corn tortillas by warming them in a pan or microwave.
- Place a portion of the chicken mixture in each tortilla and roll them up.
- Arrange the rolled tortillas in a baking dish, seam side down.
- Pour the salsa and sour cream mixture over the enchiladas.
- Sprinkle shredded cheese on top and bake for 20-25 minutes until bubbly and golden.