I’ve been living off these Homemade Green Chicken Enchiladas ever since I first came across the recipe. They’re so easy to make and a great way to use leftover chicken. More importantly, they’re super scrumptious.
The enchilada sauce adds the green color and a tangy flavor. Make them mild to hot depending on your pain tolerance, and they taste just as fantastic the next day as leftovers.
What a great way to use leftover chicken. Add to that some Monterey Jack cheese, diced green chilies, a couple spices, and wow. It’s dinner time at my house. I can smell the oregano and cumin now smothered in that green enchilada sauce.
So…let’s talk turkey…no, I mean chicken enchiladas
This is a great recipe for leftover turkey, too, just sayin’. Today, though, let’s focus on the chicken. Shred the chicken up big or small, however you like it.
Mix the chicken with some of the cheese, a can of diced green chilies, oregano, and cumin. I love cumin in my food. Set this bowl close to your stove, we’re starting a work station.
Next, have your 13 x 9″ baking dish out and an 8″ sauce pan. If you don’t have an 8″, the sauce pan should be just a bit bigger than your tortillas so they can be submerged in the sauce.
Ok, so put about half a cup of your enchilada sauce in the bottom of your baking dish and place it right next to your stove. You also want to pour some enchilada sauce in the sauce pan to about 1/2 – 3/4 full. Just eye-ball it and turn the stove on low-medium. We’re going to soften the tortillas in the warm enchilada sauce.
Time to assemble the enchiladas
Submerge one tortilla at a time in the enchilada sauce on the stove. Using something like the wire grabbers as shown, heat the tortilla for just about 5 – 10 seconds, enough time to soften it. Too long and the tortilla will tear when you remove it. They usually drip, so make sure your baking dish is close by.
Most corn tortillas are not soft enough to wrap around the filling without first softening them, plus now we get sauce inside AND out. Yummy!
Let the excess sauce drip back into the sauce pan, then place the tortilla in the baking dish. Put about a 1/2 cup chicken filling down the center of the tortilla and roll, leaving the seam side down.
You may need to add more enchilada sauce to the pan as you go. Once all the tortillas have been filled, pour any remaining sauce over tops of the enchiladas.
Did you say these were healthier?
As a side note, if I can make something a healthier way without loosing the flavor, I definitely will.
By using the enchilada sauce to soften the tortillas, we avoid having to use oil. That is one messy job, let me tell you. Paper towels everywhere and it changes the flavor a little.
Second, we’re using corn tortillas, not flour. Corn tortillas are considered better for you because they’re made with corn (duh!), which is a whole grain. Whole grains are generally higher in fiber and have a variety of vitamins and minerals that make them a healthier choice than refined grains, like flour. If you want to know more, check out this article I read by Prevention.
I went the healthier route on my Homemade Cheese Enchiladas, too. They’re made with fat-free or low-fat cottage cheese. I don’t even like cottage cheese, but I LOVE these enchiladas.
Enough of that, let’s get back to cooking.
Can I make Homemade Green Chicken Enchiladas ahead of time?
Yes, I’m so glad someone asked. These are great for making before you need them. Once all the tortillas have been filled, cover the dish with foil and either bake them, or put them in the refrigerator until you need them.
Once you’re ready to bake them, preheat the oven to 350°. If you just made them, bake them for 20 minutes, but if refrigerated, bake them 30 minutes.
Let’s make them a little cheesier, eh? Sprinkle that last cup of Monterey Jack cheese over the top of the enchiladas and bake uncovered for about 10 minutes or until the cheese looks good and melted.
That’s it, time to eat.
Homemade Green Chicken Enchiladas
- 3 1/2 cups pre-cooked shredded chicken,
- 3 cups shredded Monterey Jack cheese, divided
- 7 oz. can diced green chilies
- 1 1/2 tsp. oregano
- 1 1/2 tsp. cumin
- 28 oz. green enchilada sauce,
- 12 6" corn tortillas
- Preheat oven to 350°.
- In medium bowl, mix together chicken, 2 cups cheese, chilies, oregano, and cumin. Set aside.
- Pour 1/2 cup enchilada sauce into 13 x 9" baking dish.
- In 8" saucepan, heat half the enchilada sauce on low. Heat each tortilla individually in the sauce until just softened (approx. 5 - 10 seconds). Using wire grabbers, let excess sauce drip back into the pan, and set tortilla in baking dish.
- Put approx 1/2 cup filling in each tortilla, roll tortilla and place seam sides down. Add additional enchilada sauce to sauce pan as needed to fully submerge tortilla in sauce.
- Once all tortillas have been filled, pour any remaining enchilada sauce over tops of enchiladas, and cover dish with foil. (At this point you can refrigerate until next day.)
- Bake in oven for 20 minutes (30 minutes if refrigerated). Uncover and top with remaining 1 cup cheese, continue baking for 10 minutes or until cheese is melted. Enjoy!
Have a blessed day and happy cooking.
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