Chicken Enchiladas Verde

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 (15-ounce) can green enchilada sauce
• 1 cup sour cream
• 1 cup diced roasted green chilies
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped white onion
• Optional: additional cilantro and sour cream for garnish

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a medium bowl, mix together enchilada sauce and sour cream until smooth.
3. 3 In another bowl, combine chicken, green chilies, 1 1/2 cups cheese, cilantro, cumin, garlic powder, salt, and pepper.
4. 4 Warm tortillas according to package instructions.
5. 5 Spoon a bit of chicken mixture onto each tortilla, roll up, and place seam-side down in a greased 9x13 inch baking dish.
6. 6 Pour the sauce mixture over the rolled enchiladas.
7. 7 Sprinkle the remaining 1/2 cup cheese over the top.
8. 8 Bake for 25-30 minutes, or until cheese is bubbly and edges are slightly crisp.
9. 9 Garnish with additional cilantro and sour cream, if desired, before serving.

Nutrition

Tips

• For a vegetarian option, substitute the chicken with black beans or roasted veggies.
• Make ahead by assembling the dish and refrigerating overnight before baking.
• Use homemade enchilada sauce for an extra flavor boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of Mexican rice and refried beans.
• A fresh avocado salad makes a great cooling counterpart.
• Pair with a crisp Mexican lager for a refreshing balance.

FAQ