Go Back
Green Chicken Enchiladas

Green Chicken Enchiladas

These easy green chicken enchiladas feature tender shredded chicken, tangy green enchilada sauce, soft tortillas, and melted cheese. With just 10 minutes of prep, this comforting weeknight dinner is simple to assemble and perfect for busy families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cups green enchilada sauce
  • 8 small flour or corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup finely chopped yellow onion
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon olive oil or cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 1 medium lime cut into wedges
  • ¼ cup sour cream optional for serving

Instructions
 

  • Prepare the baking dish: Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish and spread a thin layer of green enchilada sauce over the bottom.
  • Make the filling: Combine the shredded chicken, some of the green enchilada sauce, chopped onion, minced garlic, cumin, and chili powder in a mixing bowl. Stir until evenly coated.
  • Fill the tortillas: Divide the chicken mixture among the tortillas, add a little Monterey Jack cheese, and roll each tortilla snugly. Arrange them seam-side down in the baking dish.
  • Add the sauce: Pour the remaining green enchilada sauce over the tortillas, spreading it evenly so the tops and edges stay moist during baking.
  • Add the cheese: Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the enchiladas.
  • Bake for 20–25 minutes, until the sauce bubbles and the cheese melts. If needed, broil briefly to brown the cheese, watching carefully.
  • Garnish and serve: Let the enchiladas rest for 5 minutes. Garnish with cilantro and lime, and serve with sour cream if desired.

Notes

 
  • Chicken shortcut: Use rotisserie chicken or leftover cooked chicken to keep prep time close to 10 minutes.
  • Tortilla tip: Warm corn tortillas before rolling to help prevent cracking.
  • Sauce adjustment: Reserve enough green enchilada sauce to coat the tops thoroughly.
  • Cheese variation: Substitute a Mexican-style shredded cheese blend for Monterey Jack and cheddar.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat until the center reaches 165°F.
  • Freezing: Freeze in a tightly sealed, freezer-safe container for best quality within 2–3 months.
  • Prep time: The 10-minute prep estimate assumes the chicken is already cooked and shredded.
  • Serving idea: Pair with Mexican rice, black beans, avocado, or a fresh green salad.
 

Nutrition Facts

 
  • Calories: 550 kcal
  • Carbohydrates: 42 g
  • Protein: 38 g
  • Fat: 25 g
  • Saturated Fat: 11 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Cholesterol: 105 mg
  • Sodium: 950 mg
  • Potassium: 450 mg
  • Fiber: 4 g
  • Sugar: 5 g
  • Vitamin A: 650 IU
  • Vitamin C: 8 mg
  • Calcium: 300 mg
  • Iron: 3 mg
 
Note: These are estimates, not laboratory-verified values. Actual nutrition depends on the tortillas, chicken, cheese, and green enchilada sauce brands you use. For accurate figures, calculate using your final ingredient quantities.