Step-by-step instructions
Prepare Filling: In a medium pan, heat olive oil over medium heat. Sauté the chopped onions until they are softened, about 5 minutes. Add the shredded chicken, cumin, salt, and pepper. Stir to combine, then remove the mixture from heat.
Soften Tortillas: Lightly heat the tortillas in a pan or microwave until they are pliable.
Assemble Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with a generous amount of chicken mixture and a sprinkle of cheese. Roll them up and place them seam-side down in the baking dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the tortillas, then sprinkle with the remaining cheese.
Bake: Cover the dish with foil and bake for 20-25 minutes, or until heated through. Remove the foil during the last 5 minutes for that delightful golden finish.
Serve: Garnish with chopped cilantro, lime wedges, and jalapeños if you like a bit of heat!
Best ways to enjoy it
Green Chicken Enchiladas are best served hot from the oven. Pair them with a side of Mexican rice, black beans, or a fresh garden salad for a complete meal! For an extra kick, consider adding avocado slices or a dollop of guacamole. Don’t forget to squeeze fresh lime over your enchiladas before digging in; it enhances the flavors beautifully!
How to store
Storing your Green Chicken Enchiladas is straightforward. Cover leftovers tightly in the baking dish with plastic wrap or aluminum foil, or transfer them to an airtight container. They will keep in the refrigerator for up to 3 days. You can also freeze baked enchiladas for up to 2 months—just be sure to thaw them in the fridge overnight before reheating!
Helpful cooking tips
- For an extra layer of flavor, consider adding spices like chili powder or smoked paprika to the chicken mixture.
- If you’re using frozen shredded chicken, make sure it’s fully thawed and heated before mixing it with the other ingredients.
- Experiment with toppings like diced tomatoes, green onions, or a variety of salsas!
Creative twists
Mix things up with these variations!
- Swap the shredded chicken for shredded beef or sautéed veggies for a vegetarian option.
- Add different spices like oregano or coriander for an added depth of flavor.
- Top with a layer of salsa verde before baking for an extra kick.
FAQs
How long does this dish take to prepare?
The total time from start to finish is around 30-40 minutes, making it perfect for a weeknight meal!
Can I use flour tortillas instead of corn?
Absolutely! Both corn and flour tortillas work well; just note that corn tortillas will give you an authentic flavor.
What if I have leftover enchiladas?
Store them in the refrigerator for up to 3 days. They can be reheated in the oven or microwave, just ensure they’re heated through before serving.
With these Green Chicken Enchiladas, you’re set for a satisfying meal that’s bound to impress!
