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Delicious green sauce chicken enchiladas served on a plate, evoking home memories.

Green Sauce Chicken Enchiladas

Delicious and comforting Green Sauce Chicken Enchiladas made with tender shredded chicken, zesty salsa verde, and bubbly cheese, perfect for family gatherings and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use rotisserie chicken for added flavor and convenience.
  • 1 cup salsa verde Add a delightful tang; make your own or use store-bought.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to substitute with a dairy-free alternative.
  • 8 pieces corn tortillas Flour tortillas can be used, but corn is traditional.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
  • 1/4 cup cilantro, chopped Parsley can be used instead if preferred.
  • 1 teaspoon cumin Consider smoked paprika for a different flavor.
  • to taste Salt and pepper Adjust according to your palate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, salsa verde, half of the cheese, cumin, salt, and pepper.
  3. Warm the corn tortillas in a skillet briefly to make them pliable.
Assembly
  1. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in a greased baking dish.
  2. Pour the remaining salsa verde over the enchiladas and sprinkle with the other half of the cheese.
Baking
  1. Bake for 20-25 minutes until the cheese is melted and bubbly.
  2. Serve hot, drizzled with sour cream and garnished with fresh cilantro.

Notes

Avoid common mistakes like not warming the tortillas or overfilling them. You can freeze assembled enchiladas for up to three months.