Green Chicken Enchiladas Recipe
Best Chicken Enchiladas with Green Sauce, a mouthwatering dish that has become a staple in Mexican cuisine, boast a rich history rooted in the vibrant traditions of the region. Originating in Mexico, enchiladas have evolved over centuries, reflecting the diverse influences that have shaped the country's culinary landscape.
Ingredients
- Ingredients:
- 2 cups cooked shredded chicken
- 1 cup green enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese Monterey Jack or a blend
- 1/2 cup chopped green chilies optional
- 8-10 small flour or corn tortillas
- 1/2 cup chopped cilantro optional
- 1/4 cup chopped green onions optional
- 1 tbsp olive oil
- Salt and pepper to taste
- Lime wedges for serving optional
Instructions
- Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken Filling:
- In a large bowl, combine the shredded chicken, 1/2 cup of green enchilada sauce, sour cream, half of the shredded cheese, and the chopped green chilies (if using).
- Mix well until the ingredients are thoroughly combined. Season with salt and pepper to taste.
- Assemble Enchiladas:
- Lightly grease a 9x13-inch baking dish with olive oil.
- Take one tortilla and spoon 2-3 tablespoons of the chicken filling into the center.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese:
- Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining shredded cheese over the sauce.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with chopped cilantro and green onions, if desired.
- Serve with lime wedges on the side for a burst of citrus flavor.