You don’t have to be a pro chef or hail from Mexico to cook this recipe. These green chicken enchiladas are creamy, delicious, and full of flavor.
I always have time for delicious Mexican dinners, but these green chicken enchiladas hit the spot like no other. They’re so easy to make and the ingredients are super accessible at any store. When I’m busy and don’t have a lot of time, especially mid-week, I know I can crank these tasty enchiladas out in around 30 minutes in time for a quick lunch or a hearty dinner.
These are also a great way to use up any remaining ingredients from previous recipes. If I’ve made a chicken the night before or we’re down to our last few tortillas, I always turn to these green chicken enchiladas. And I don’t know about you, but melted cheese wins me over every time.
Side note: this meal is the best way to whet your appetite for my Mexican chocolate cake with mascarpone filling.
- 2 cups cooked chicken, shredded
- 1 tbsp taco seasoning
- 1 cup mozzarella, shredded
- 1 cup cheddar cheese, shredded
- 2 tbsp sour cream
- 4 corn tortillas
- ½ can green enchilada sauce
- handful of fresh parsley, chopped
How to Make Green Chicken Enchiladas // The Steps
Step 1: Preheat the oven to 375°F. In a large bowl, combine the shredded chicken, sour cream, and cheese. Add the taco seasoning, then mix well until combined.
Step 2: In a small skillet, heat the tortillas on low heat until warmed.
Step 3: Fill the tortillas with the shredded chicken filling, roll them up like a taquito, and arrange them in a baking dish.
Step 4: Top the tortillas with the green enchilada sauce and some more cheese.
Step 5: Bake the enchiladas for 20 minutes in the oven until the cheese is melted and bubbling. Garnish with chopped parsley and serve warm!
Serving Suggestions //
These green chicken enchiladas go great with Mexican rice, refried beans, or with a delicious side like my hot corn dip. As this recipe yields 2 servings, I’d recommend bulking it out with some sides to make it a real feast, or keeping it as is for a delicious but filling lunch. If you’re making this recipe for yourself (who would blame you) then you’ll have a little leftover the next day, too.
Top Tips for Green Chicken Enchiladas //
- Always work with warm tortillas. Cold tortillas are difficult to roll and have a tendency to break, which is why I recommend heating them beforehand.
- If you like extra crispy cheese, turn on the broiler on a low setting for just a couple of minutes (keeping a close eye on them so they don’t burn). Your melted cheese will turn a beautiful golden color and the edges of the tortilla will crisp up.
- Double (or triple) this recipe to feed the whole family or a hungry crowd.
Yes, you can. Substitute sour cream with cream cheese, Greek yogurt, or a dairy alternative like soy cream cheese. Cream cheese is the key ingredient that will give your enchiladas a creamy texture, so whatever you replace it with should have a similar consistency.
I would recommend flour tortillas for enchiladas that will melt in your mouth. They are easier and faster to work with, but for a healthier option, go with corn tortillas which have a lower fat and carb content. Either way, the filling is really where the flavors count.
Yes, if you want to make this dish vegetarian, feel free to replace the shredded chicken with a can of black beans or vegetables like corn, peppers, onion, and spinach. You can also fill these enchiladas with your favorite meat alternative, like Quorn or tempeh.
How to Store Green Chicken Enchiladas //
After letting your enchiladas cool, wrap them up in foil or plastic wrap and stick them in the fridge for up to 4 days. When reheating, to keep the cheese from getting any darker, place them in a baking dish covered with foil and put them in the oven at 350 degrees for 15 to 20 minutes.
You can freeze these green chicken enchiladas too. Just put them in a freezer-safe container and keep them for up to 3 months. Defrost them in the refrigerator the night before you plan on eating them, then heat them up in the oven for 30 to 40 minutes.