Green Chicken Enchiladas

Green Chicken Enchiladas filled with chicken and cheese get topped with salsa verde for a perfect blend of Mexican flavor in every bite!

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings enchiladas

Calories 302kcal

Author Julie Kotzbach

Preheat your oven to 350 degrees F. Spray two 9-inch x 13-inch baking dishes with non-stick cooking spray. Set aside. (see note)
Place a large skillet over medium heat and add the olive oil. Once hot, add the onion and saute for 4-5 minutes until translucent. Add the garlic and cook for 1 more minute.
Add the cumin, oregano, chili powder, chicken, and green chiles to the skillet. Stir together and cook for 2 minutes.
Remove from the heat. Stir in 1 1/2 cups of sour cream, 1 1/2 cups of Monterey Jack cheese, and 1 cup of queso quesadilla.
Heat the tortillas for 30 seconds in the microwave. (This helps make them more pliable.) Add 2 heaping tablespoons of the chicken filling down the center of a tortilla. Roll up the tortilla and plan it into the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the salsa verde evenly over the enchiladas. Sprinkle the remaining cheese over the salsa.
Bake for 20 minutes until the filling is bubbling and the cheese is melted.
Remove from the oven. Plate the enchiladas and top with sour cream, cilantro, and avocado before serving warm.

For 3 cups of shredded chicken, use 2 large breasts seasoned with salt and pepper. Bake the chicken at 400 degrees F for 20 minutes, or boil the breasts in 4 cups of chicken broth/water for 10 minutes and then let them rest for 10 minutes. You can also use a store-bought rotisserie chicken, just don't add the skin.
This recipe makes enough enchiladas for two baking dishes (about 8 per pan). If preferred, you can overfill the tortillas (making fewer enchiladas) and fit them into one dish.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze one pan for later by wrapping plastic wrap tightly over the baking dish and freezing for up to 2 months. To cook, thaw for 20 minutes on the counter (or overnight in the fridge) and bake as directed, adding up to another 5 minutes of cooking time as needed.