Craving a delicious homemade dinner? These Chicken Enchiladas Verdes offer a vibrant and flavorful meal that’s easier to make than you think. You’ll love the tangy green sauce and tender chicken wrapped in soft tortillas.
Key Ingredients & Substitutions:
- Cooked Chicken: Use rotisserie chicken for a shortcut, or cook chicken breasts/thighs yourself.
- Green Enchilada Sauce: Canned works great; homemade is also an option if you have time.
- Tortillas: Corn tortillas are traditional, but flour tortillas work too if you prefer.
- Cheese: Monterey Jack or a Mexican blend melts beautifully.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 (28 ounce) can green enchilada sauce
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 6
- Calories per serving: Approximately 450 calories
- Tools Needed: 9×13 inch baking dish, large skillet
Step-by-Step Instructions:
1. Prepare Your Filling
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2. Combine Chicken and Spices
Stir in the shredded chicken, cumin, and black pepper into the skillet. Cook for a few minutes to combine flavors. Remove from heat and stir in the fresh cilantro.
3. Warm Your Tortillas
Warm tortillas briefly in a microwave or a dry skillet to make them pliable. This prevents them from breaking when you roll them. You want them soft and easy to bend.
4. Assemble Your Enchiladas
Spread about 1/2 cup of green enchilada sauce on the bottom of your baking dish. Dip each warm tortilla in the enchilada sauce. Place a scoop of the chicken mixture in the center of each tortilla, sprinkle with some cheese, and roll it up tightly.
5. Arrange and Bake
Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining green enchilada sauce evenly over the top. Sprinkle generously with the remaining shredded cheese. Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden.
Variation Ideas:
- Add diced green chiles to the chicken mixture for extra spice.
- Top with a dollop of sour cream or Greek yogurt after baking for a creamy finish.
- For a vegetarian homemade dinner, substitute black beans or sautéed vegetables for the chicken.
Storage Instructions:
Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in the oven until heated through.
Frequently Asked Questions (FAQ):
Can I make these ahead of time?
Yes, you can assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time.
What kind of chicken should I use?
Cooked shredded chicken works best. Rotisserie chicken is a great time-saver for this homemade dinner.
Can I use flour tortillas instead of corn?
Absolutely! If you prefer flour tortillas, you can use them instead of corn tortillas.
How can I make the sauce spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the green enchilada sauce to kick up the heat.
What if I don’t have Monterey Jack cheese?
Any good melting cheese like cheddar, a Mexican blend, or even mozzarella will work well.
Can I freeze these enchiladas?
Yes, you can freeze unbaked or baked enchiladas. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking or reheating.