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Delicious green enchiladas with chicken served on a plate with fresh toppings.

Green Enchiladas with Chicken

A quick and delicious recipe for Green Enchiladas with Chicken wrapped in tortillas and topped with cheese and tomatillo sauce, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 8 pieces corn or flour tortillas Your choice of tortillas.
  • 2 cups green tomatillo sauce Store-bought or homemade.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Use a generous amount for best results.
  • 1/4 cup fresh cilantro, chopped For garnish.
  • to taste Salt and pepper Season to your preference.
  • as needed Olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix shredded chicken with salt, pepper, and a portion of the tomatillo sauce.
  3. Take each tortilla and fill it with the chicken mixture, rolling them up tightly.
  4. Place the rolled tortillas in a greased baking dish, seam side down.
  5. Pour the remaining tomatillo sauce over the enchiladas and sprinkle cheese on top.
  6. Bake for 20-25 minutes until the cheese is melted and bubbly.
  7. Remove from oven and garnish with fresh cilantro before serving.

Notes

These enchiladas keep well in the fridge for about 3-5 days and can be frozen for up to 3 months. Reheat in the oven for best texture.