Description
These simple Green Chicken Enchiladas are a quick and easy healthy dinner that is full of flavor. They are made with only 5 ingredients and you can make them in 30 minutes or make it ahead. Gluten free and kid-friendly!
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 cup + 3 tablespoons salsa verde
- 1.5 cups shredded cheddar cheese
- 10–12 corn tortillas – or flour tortillas
- 2 (10 ounce) cans green enchilada sauce
Instructions
- Preheat the oven to 375 degree F.
- Soften the tortillas by wrapping them in a damp paper towel and warming them up in the microwave for about 60 seconds. This will keep them from breaking apart when you fill and roll them.
- In a large mixing bowl mix the shredded chicken with 1/3 cup of the cheese and 3 tablespoons of salsa verde. This will be your filling.
- Assemble the enchiladas by spreading 1/4 cup of the green enchilada sauce into the bottom of a 9×13 pan. Pour the remaining enchilada sauce into a shallow dish and dip each tortilla all the way in the enchilada sauce. Then fill the tortilla with 1-2 tablespoons of the chicken and cheese filling and roll it up tightly like a cigar. Place the enchilada seam-side down in the pan on top of the sauce and continue until you have used all of the filling. This recipe makes 10-12 chicken enchiladas.
- Pour the remaining salsa verde over the enchiladas and evenly sprinkle the remaining cheese over everything. Bake at 375 degrees F for 25 minutes, until the cheese is nice and melted and the edges of the enchiladas are golden brown.
- Top these green chicken enchiladas with fresh chopped cilantro and lime wedges.
Notes
- You can store these chicken enchiladas in the refrigerator for up to 3 days after you have cooked them and let them cool completely. Easily reheat portions in the microwave or let the entire dish come to room temperature then place it into the oven at 350 degrees F for 20-25 minutes or until the enchiladas are fully warmed through.
- You can make this green chicken enchiladas recipe the day before and bake it off when you are ready to serve it. To make it ahead, I recommend skipping the part where you dip the tortillas in the enchilada sauce since they will get soggy. Instead, warm and fill the tortillas (still pour the 1/4 cup of enchilada sauce in the bottom of the pan), place the filled enchiladas in the pan in an even layer and cover the pan with foil or plastic wrap. Keep it in the refrigerator for up to 24 hours.
- When you are ready to bake it, pour 1/2 cup of the enchilada sauce evenly over the enchiladas and then top with the salsa verde and cheese. Bake as directed in the recipe and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: Mexican
