Easy Chicken Enchiladas with Green Sauce

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

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

Turkey Taco Bowls

Spicy Pineapple Margaritas

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!

Shopping List Ingredients:

• 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 chickens and skip cooking the chicken)
• 16 flour tortilla shells, fajita size
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 tablespoons 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.
• 2 aluminum casserole dishes (optional: I like to use a glass dish for serving and freeze in the aluminum one)

How to Prep Easy Chicken Enchiladas with Green Sauce:

First, 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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Enjoy!

Do you like red or green enchiladas better? Let me know in the comments below..

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