Craving a mouthwatering Mexican dish that's quick, easy, and guaranteed to impress? Look no further than Fody's Easy Green Chicken Enchiladas - the ultimate weeknight dinner solution that will transport your taste buds straight to flavor paradise! These enchiladas are not just a meal; they're a culinary experience that combines tender shredded chicken, zesty green sauce, and melted cheese in a perfect harmony that will have your family begging for seconds. Whether you're a busy home cook or a Mexican cuisine enthusiast, this recipe promises restaurant-quality results with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a medium mixing bowl, combine the shredded chicken, 1/2 cup of green enchilada sauce, and chopped cilantro. Mix thoroughly and season with salt to taste.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Take each tortilla and fill it with approximately 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Once all tortillas are filled and arranged in the dish, pour the remaining green enchilada sauce evenly over the top of the enchiladas.
- Sprinkle the shredded cheese generously over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
- Remove from the oven and let cool for 5 minutes. Top with a dollop of sour cream and additional chopped cilantro before serving.
Tips
- Warm tortillas before rolling to prevent cracking and make them more pliable
- Use freshly shredded cheese for the best melting consistency
- Don't overfill tortillas - about 1/4 cup of filling per tortilla works best
- For extra flavor, season your chicken mixture generously with salt and consider adding a pinch of cumin
- Let the enchiladas rest for 5 minutes after baking to allow the cheese to set and make serving easier
- If you prefer a spicier version, choose a hot green enchilada sauce or add some diced green chilies to the filling
- For a crispy top, broil the enchiladas for 1-2 minutes at the end of cooking
- Serve immediately with additional sour cream and fresh cilantro for the best taste and presentation
Nutrition Facts
Calories: 305kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
