Description
These Easy Green Chicken Enchiladas feature tender shredded chicken mixed with sautéed onions, garlic, green chiles, and a flavorful blend of spices, all smothered in tangy salsa verde and melted Monterey Jack cheese. Baked to golden perfection, these enchiladas are creamy, zesty, and perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Filling
- 4 heaping cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4.5 oz) can chopped green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (16 oz) jar salsa verde
- 3 cups shredded Monterey Jack cheese (or cheddar cheese), divided
- ¾ cup plain Greek yogurt (can substitute with sour cream)
- ½ cup chopped fresh cilantro
Assembly
- 8 (8-inch) flour tortillas
- Optional toppings: additional Greek yogurt, chopped cilantro
Instructions
- Prep Chicken and Preheat: Shred cooked chicken and set aside. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Spread ¼ cup salsa verde evenly at the bottom of the dish to prevent sticking and add flavor.
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add diced onions and sauté until softened and translucent. Reduce heat to medium, then add minced garlic, dried oregano, ground cumin, salt, and black pepper. Stir to combine. Add the drained chopped green chiles and cook until warmed through and fragrant.
- Combine Filling: In a large mixing bowl, combine the sautéed vegetable mixture with the shredded chicken. Stir in ½ cup salsa verde, 1 ½ cups shredded cheese, plain Greek yogurt, and chopped fresh cilantro. Mix thoroughly to create a creamy, flavorful filling.
- Fill Tortillas: Spoon about ¾ cup of the chicken filling onto each tortilla. Roll the tortillas tightly around the filling, then place each one seam-side down in the prepared baking dish in a single layer.
- Bake: Pour the remaining salsa verde evenly over the rolled enchiladas. Sprinkle with the remaining 1 ½ cups shredded cheese. Bake in the preheated oven for 35 minutes. For a golden and bubbly cheese topping, broil for an additional 5 minutes, watching carefully to prevent burning.
- Serve: Remove enchiladas from the oven and let cool for about 15 minutes. This allows the filling to set and enhances flavors. Serve warm, topped with optional additional Greek yogurt and chopped fresh cilantro if desired.
Notes
- Use rotisserie chicken or poached chicken breasts for easy cooked chicken.
- For a spicier kick, add diced jalapeños or use a spicier salsa verde.
- To make it gluten-free, substitute flour tortillas with corn tortillas.
- Greek yogurt adds creaminess and a slight tang, but sour cream can be used alternatively.
- Watch the enchiladas closely during broiling to prevent cheese from burning.
