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These Easy Chicken Enchiladas with Green Sauce are so simple to make, and the recipe makes two trays of enchiladas, so that you can freeze one for a quick weeknight meal!
This recipe is always enjoyed by my family, especially my husband. I heard someone on YouTube talk about the 3 variations of enchiladas, with one being the Suburban mom enchiladas. These are definitely those, but it is delicious, so I will totally go with it!
The recipe makes 2 trays, which is perfect for feeding a crowd, or if you want to meal prep a tray to stick in the freezer for an easy dinner idea.
Do you love Mexican Food like I do? Try these recipes:
Thai Shrimp Tacos with Asian Slaw
Why You'll Love This Recipe:
- It is filled with Mexican flavor
- The recipe is super simple to whip up
- You can use 2 rotisserie chickens to save on prep time
- It's DELICIOUS!
Allow the enchiladas to cool completely. Wrap dish in plastic wrap tightly, then cover with foil. Freeze for up to 3 months.
To reheat, allow them to thaw for about an hour, unwrap and cover with foil, then bake for 35 to 40 minutes.
The Ingredients:
Chicken: High in protein, low in fat and the perfect filling for these enchiladas. You can use rotisserie chicken to save on time.
Onion, Jalapeño, Rotel, Cheese, and Green Enchilada Sauce: Used in combination with the chicken for a tasty, flavorful filling.
Flour Tortillas: Fajita size flour tortilla shells are used to hold in the filling and taste delish.
Tomato, cheese, cilantro, and sour cream- Used for finishing the enchiladas and to make them look incredibly appetizing.
Salt and Cumin: For seasoning.
How to Prep Easy Chicken Enchiladas with Green Sauce:
Preheat the oven to 400 degrees.
*If you are using rotisserie chickens, remove the chicken breasts and cut the meat into small cubes or shred, then skip the next two steps.
Cook the Chicken: Pat dry the raw chicken breast with a paper towel. Season with 1 teaspoon of salt, and 1 teaspoon cumin.
Heat large skillet to medium and add 1 tablespoon of olive oil. Cook your chicken until fully cooked- about 5 minutes each side or until internal temp reaches 165 degrees Fahrenheit and juices run clear. Put on a plate until cooled, then cut into small cubes.
Prepare the filling: Warm a dutch oven or large pot to medium heat. Add 1 tablespoon olive oil, then add the onion and jalapeño. Season with 1 teaspoon salt and 1 teaspoon cumin and allow to cook for 2 to 3 minutes. Add the drained rotel, and (1) 19 oz can of enchilada sauce. Add in the chicken. Allow to simmer for 10 minutes.
Assemble the Enchiladas: Microwave the flour tortillas for 20 seconds or place them in the warm oven wrapped in foil for a few minutes. If they are warm, they will be easier to fold without cracking them during assembly.
Layer the bottom of the casserole dishes with ½ cup of Enchilada Sauce into each dish.
Use a slotted spoon to add a large spoonful of chicken filling to your tortilla shell, then top with cheese and fold both sides of the tortilla and close like a burrito. Flip it over into the casserole dish, so that the opening of the enchilada is on the bottom of the pan.
Fill each pan with 8 enchiladas. Cover with remaining enchilada sauce. Top with cheese.
Bake: Bake for 20 minutes.
Allow to cool for 5 minutes and top with tomato and cilantro.
Serve with sour cream. YUMMMM!!!!!
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Easy Chicken Enchiladas with Green Sauce
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
Description
These easy chicken enchiladas with green sauce are so simple to make, and the recipe makes two trays of enchiladas, so that you can freeze one for a quick weeknight meal!
Ingredients
- Two casserole dishes
- 1 cup yellow onion, diced medium
- 1 jalapeño, seeds removed and minced
- 4 chicken breast (If you need to save time, you can buy 2 cooked rotisserie chicken and skip cooking the chicken)
- 16 flour tortilla shells, fajita size
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 tablespoons of olive oil
- 1 can of rotel, original or mild, 10 oz, drained
- (2) 19 oz green chile enchilada sauces
- (2) 8 oz bags of mexican style shredded cheese, OR (1) 8 oz block monterey jack and (1) 8 oz block cheddar cheese shredded and mixed together
- 1 cup diced tomato
- 1 cup of cilantro, minced
- 1 large container of sour cream, for serving.
Instructions
Preheat the oven to 400 degrees.
*If you are using rotisserie chickens, remove the chicken breasts and cut the meat into small cubes or shred, then skip the next two steps.
Cook the Chicken: Pat dry the raw chicken breast with a paper towel. Season with 1 teaspoon of salt, and 1 teaspoon cumin.
Heat large skillet to medium and add 1 tablespoon of olive oil. Cook your chicken until fully cooked- about 5 minutes each side or until internal temp reaches 165 degrees Fahrenheit and juices run clear. Put on a plate until cooled, then cut into small cubes.
Prepare the filling: Warm a dutch oven or large pot to medium heat. Add 1 tablespoon olive oil, then add the onion and jalapeño. Season with 1 teaspoon salt and 1 teaspoon cumin and allow to cook for 2 to 3 minutes. Add the drained rotel, and (1) 19 oz can of enchilada sauce. Add in the diced chicken. Allow to simmer for 10 minutes.
Assemble the Enchiladas: Microwave the flour tortillas for 20 seconds or place them in the warm oven wrapped in foil for a few minutes. If they are warm, they will be easier to fold without cracking them during assembly.
Layer the bottom of the casserole dishes with ½ cup of Enchilada Sauce into each dish.
Use a slotted spoon to add a large spoonful of chicken filling to your tortilla shell, then top with cheese and fold both sides of the tortilla and close like a burrito. Flip it over into the casserole dish, so that the opening of the enchilada is on the bottom of the pan.
Fill each pan with 8 enchiladas. Cover with remaining enchilada sauce. Top with cheese.
Bake: Bake for 20 minutes.
Allow to cool for 5 minutes and top with tomato and cilantro.
Notes
Serve with sour cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes & 10 minutes to rest
- Category: Dinner
- Method: Oven Baked
- Cuisine: Mexican
Keywords: green chicken enchiladas, dinner ideas, enchiladas, chicken dinner recipes
Payton
Delish!
★★★★★