There’s something magical about chicken enchiladas with green sauce that makes your taste buds do a happy dance. Picture this: warm tortillas hugging tender, seasoned chicken, all slathered in a vibrant green sauce that’s bursting with flavor. The aroma wafts through the kitchen, coaxing everyone to gather around the table. You can almost hear them say, “What’s cooking? It smells amazing!”
Now, let me take you back to a family gathering where I first made these delicious enchiladas. My cousin claimed she could eat her weight in them—her eyes sparkled like a kid in a candy store! The laughter and joy shared over that meal are forever etched in my memory. It felt like the perfect occasion for such a delightful dish, and I promise you’ll experience the same excitement when you whip up this recipe.
Why You'll Love This Recipe
- These chicken enchiladas with green sauce are quick and easy to prepare, perfect for busy weeknights
- The flavor profile is a delightful mix of savory and tangy that will satisfy any palate
- Visually, they make an impressive centerpiece for any dinner table, radiating color and warmth
- Plus, these enchiladas are versatile; serve them as an appetizer at parties or enjoy them as a scrumptious main course
I remember serving these chicken enchiladas at a potluck once; everyone raved about them and asked for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts but feel free to adjust based on your crowd size.
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Fresh Garlic: Choose firm cloves for the best flavor; it adds a lovely aromatic kick.
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Green Chile Sauce: Look for a high-quality sauce—it really elevates the dish’s overall taste profile.
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Tortillas: Corn tortillas are ideal for that authentic texture; warm them slightly before filling to prevent cracking.
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Shredded Cheese: Opt for a blend of Monterey Jack and cheddar for that melty goodness.
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Sour Cream: A dollop on top adds creaminess and balances out the spice from the chiles.
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Onion: Chopped onions bring sweetness; sauté until translucent before adding your chicken mixture.
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Cilantro: Fresh cilantro brightens up the dish; chop finely for garnish just before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Chicken Filling: Start by preheating your oven to 375°F (190°C). In a pan over medium heat, sauté chopped onions in olive oil until they turn translucent and fragrant. Add minced garlic next.
Cook the Chicken: Toss in your boneless chicken breasts into the pan along with seasoning of your choice—think cumin or chili powder here! Cook until golden brown on both sides; let it cool slightly before shredding.
Combine Ingredients: In a bowl, mix shredded chicken with green chile sauce and half of your cheese. This mixture will be heavenly when wrapped in tortillas!
Assemble Enchiladas: Take each tortilla and fill it generously with your chicken mixture. Roll them up tightly like little burritos—don’t worry if they’re not perfectly shaped; they’ll still taste amazing.
Bake Them Up!: Place rolled enchiladas seam-side down in a baking dish. Pour remaining green sauce over the top and sprinkle with leftover cheese. Bake uncovered for about 20 minutes or until bubbly.
Add Final Touches: Once done baking, remove from oven and let rest for 5 minutes. Top with fresh cilantro and a dollop of sour cream before serving.
And there you have it! Delicious homemade chicken enchiladas with green sauce that will leave everyone asking how you did it! Enjoy every cheesy bite!
You Must Know
- Chicken enchiladas with green sauce are not just a meal; they’re a delightful experience
- The blend of spices, creamy texture, and zesty sauce creates a fiesta for your taste buds
- Perfect for gatherings, they’ll have everyone reaching for seconds!
Perfecting the Cooking Process
Sear the chicken first to lock in juices, then prepare the tortillas while blending the green sauce for efficiency.
Add Your Touch
Swap chicken for shredded beef or black beans for a vegetarian twist. Add jalapeños for an extra kick of heat!
Storing & Reheating
Store leftover enchiladas in an airtight container. Reheat in the oven at 350°F until heated through, about 20 minutes.
Chef's Helpful Tips
- To avoid soggy tortillas, briefly fry them before filling
- Always taste your sauce before pouring it over the enchiladas to ensure it’s just right
- For added creaminess, mix in some sour cream with the chicken filling
Sharing my first attempt at chicken enchiladas with friends was unforgettable. Everyone raved about them, proving that good food brings people together!
FAQ
Can I use store-bought green sauce?
Absolutely! Store-bought green sauce saves time and still tastes delicious in chicken enchiladas.
How do I make these enchiladas spicier?
Add more jalapeños or use a hotter variety of green salsa to spice things up.
Can I freeze chicken enchiladas with green sauce?
Yes! Assemble them, cover tightly, and freeze before baking for up to three months.
Chicken Enchiladas with Green Sauce
- Total Time: 35 minutes
- Yield: Serves 8
Description
Chicken enchiladas with green sauce are a crowd-pleaser, bursting with flavor and perfect for any occasion. Warm tortillas embrace tender, seasoned chicken, all smothered in a zesty green sauce. This dish combines savory and tangy notes, making it ideal for family gatherings or cozy weeknight dinners. Let the delightful aroma draw your loved ones to the table—these enchiladas are sure to impress!
Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup high-quality green chile sauce
- 8 corn tortillas
- 1½ cups shredded Monterey Jack and cheddar cheese blend
- ½ cup sour cream (for topping)
- 1 medium onion, chopped
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). In a pan over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook briefly.
- Add shredded chicken and seasoning of choice (like cumin or chili powder), cooking until heated through.
- Mix chicken with green chile sauce and half of the cheese in a bowl.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining green sauce over enchiladas and sprinkle with leftover cheese. Bake uncovered for about 20 minutes until bubbly.
- Let rest for 5 minutes before topping with cilantro and sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (175g)
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
