green chicken enchiladas recipe
The Best green chicken enchiladas recipe
I love this recipe because it’s versatile enough to be simple or elevated, depending on how you prep it. You can serve it as a main dish with a side of rice and beans, or double it up for a hearty meal that feeds a crowd. Plus, the green sauce isn’t just pretty—it’s packed with veggies like bell peppers and tomatoes, so it’s actually a little healthier than traditional red enchiladas. No one gets the wrong idea about it being “lighter,” but it’s a great way to sneak in some extra nutrients without sacrificing flavor. And because it’s easy to make ahead, it’s perfect for meal prep, so you’re not stuck scrambling at the last minute. My family always says it’s the kind of dish that feels special, even when it’s just dinner around the table.
Green Chicken Enchiladas with Cheesy Sauce
A vibrant twist on classic enchiladas, these green chicken enchiladas feature a creamy tomato-based sauce and tender chicken wrapped in soft tortillas. Perfect for a weeknight dinner with a fresh, colorful touch.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup chopped cilantro
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese
- 2 cups tomato sauce
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1 jalapeño, finely diced
- 1/2 cup chopped fresh parsley
- 1 tsp oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a skillet, cook chicken thighs over medium heat until browned and cooked through (about 15–20 mins). Remove chicken, shred with forks, and set aside. -
2
In the same skillet, sauté jalapeño for 30 seconds. Add tomato sauce, sour cream, Greek yogurt, cilantro, oregano, salt, and pepper. Simmer for 5 minutes until slightly thickened. -
3
Roll tortillas tightly, filling each with 1/2 cup shredded chicken and 1/4 cup cheese. -
4
Place enchiladas seam-side down in a greased baking dish. Pour green sauce over them, spreading evenly. Cover with foil and bake for 20 minutes. -
5
Remove foil and bake for another 10 minutes until cheese is melted and bubbly. Garnish with extra cilantro if desired.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Green Chicken Enchiladas with Cheesy Sauce Works
❓ Frequently Asked Questions About Green Chicken Enchiladas with Cheesy Sauce
How do I ensure the chicken stays moist while cooking?
Use a small amount of water or chicken broth in the enchilada shells before adding the chicken mixture. Cover the dish with foil while baking, then remove foil halfway through baking to crisp the tops slightly.
Can I substitute tortillas if I don’t have corn tortillas?
Yes, you can use flour tortillas, but they may be slightly softer. Just be sure to warm them before assembling the enchiladas to prevent a soggy texture.
What’s the best way to reheat leftover enchiladas without drying them out?
Reheat in a 350°F (175°C) oven for 10–15 minutes, covered with foil, then broil for 2–3 minutes to crisp the cheese. Alternatively, microwave in small portions with a splash of water to prevent drying.
Should I add cheese on top before or after baking?
Add cheese on top right before baking to ensure it melts evenly. If you prefer extra gooey cheese, sprinkle a little on top before baking and add more after removing from the oven.
Can I make these ahead of time and still keep them fresh?
Yes, assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge for best results.
