Green Chicken Enchiladas

Green chicken enchilada on plate with toppings and a fork.

These Green Chicken Enchiladas are the perfect easy weeknight dinner. They're made with tender shredded chicken, wrapped in soft tortillas and covered with tangy green enchilada sauce, and melty cheese for that irresistible, bubbly finish. They’re simple to make with a few easy shortcuts, but taste like you spent all day in the kitchen.

Course Main Course

Cuisine Mexican

Keyword green chicken enchiladas

Prep Time 20

Cook Time 25

Total Time 45

Servings -6 servings

Calories 769kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3 cups shredded rotisserie chicken
2 cups Monterey Jack cheese divided
salt and pepper to taste
1 tsp. Adobo seasoning
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. onion powder
8-10 flour tortillas soft taco size
1 (28 oz.) can green enchilada sauce divided
1 (4-oz.) can diced green chiles
1/3 cup sour cream optional, for creaminess
Toppings and for serving: cilantro, avocado, jalapeño slices, red onion diced small, limes, tortilla chips

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Instructions

Preheat the oven: Preheat your oven to 350°F (177°C). Lightly grease a 9x13-inch oven-safe baking dish.
Mix the filling: In a large bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, green chiles, sour cream (if using), Adobo, cumin, oregano, onion powder, salt, and pepper. Pour in about 1 cup of the enchilada sauce and mix until everything is evenly coated.
3 cups shredded rotisserie chicken, 2 cups Monterey Jack cheese, salt and pepper, 1 tsp. Adobo seasoning, 1/2 tsp. ground cumin, 1/2 tsp. dried oregano, 1/2 tsp. onion powder, 1 (28 oz.) can green enchilada sauce, 1/3 cup sour cream, 1 (4-oz.) can diced green chiles
Prepare the pan: Spread 1/2–3/4 cup of enchilada sauce across the bottom of the prepared baking dish to keep the tortillas from sticking.
Assemble the enchiladas: Lay a tortilla flat, spoon about 1/3 cup of the chicken mixture down the center, and roll tightly. Place seam side down in the pan. Repeat with the remaining tortillas and filling. You should get about 8-10 enchiladas.
8-10 flour tortillas
Add sauce & cheese: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the remaining 1 cup of cheese…adding a little more cheese on top if you want (I usually do)! 😉
Bake: Cover with foil and bake for 15 minutes to heat through. Then remove the foil and bake another 5–10 minutes, until cheese is melted and bubbly. You can also broil for 1-2 minutes to give the cheese a nice color. Start Timer
Serve: Let rest for a few minutes before serving. Garnish with fresh cilantro, sliced green onions, a drizzle of sour cream, or any other of your favorite toppings for enchiladas!
Toppings and for serving: cilantro, avocado, jalapeño slices, red onion diced small, limes, tortilla chips

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Notes

Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat individual portions in the microwave until warmed through, or bake covered at 350°F for 15–20 minutes to keep the tortillas from getting soggy.
Freezing: Let enchiladas cool completely. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Reheat at 350°F from frozen, covered with foil, until warmed through.

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