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I miss green chicken enchiladas too » Simple and Healthy Recipe! ✅

Chicken Green Enchiladas – Our favorite chicken enchilada recipe! Assembly takes just a few minutes and it’s ready to eat in about 30 minutes! Chicken, bell peppers, sour cream, diced green chiles, and cilantro baked in tortillas and topped with a creamy sour cream and salsa verde. You can use low carb or corn tortillas for a low carb or gluten free meal. Serve with some black beans and rice for a meal the whole family will enjoy!

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I also miss the chicken enchiladas with green sauce

These Chicken Green Enchiladas are a super quick dinner that packs a ton of flavor! This recipe takes just a few minutes to prepare and the whole family devours it! Chicken, cheese, sour cream, green chiles, and cilantro cooked in flour tortillas and topped with a creamy green sauce. Hmm! Whip up some beans and rice for a better party than any other restaurant!

What is Green Sauce?

Salsa verde is a type of spicy green sauce in Mexican cuisine made from tomatillos and green chiles.

How to make green chicken enchiladas

This dish is very easy to prepare with just a few simple ingredients. Add shredded chicken, pepper jack cheese, sour cream, diced green chiles, and chopped cilantro to a large bowl. Stir to combine. Spread chicken mixture evenly over tortillas. Roll up and place seam side down on a lightly greased baking sheet. Cook enchiladas until golden brown. In a separate bowl, mix sour cream and salsa verde. Pour the sauce over the Enchilada and cook for another 5 minutes.

Helpful tips and frequently asked questions

  • I use rotisserie chicken in this recipe. You can use any cooked minced chicken. Chicken breasts, chicken fillets, or chicken legs work great.
  • I use low carb flour tortillas. They have the same flavor as regular tortillas, but are high in fiber and protein.
    • You can substitute corn tortillas.
  • Feel free to substitute a can of salsa verde enchilada with salsa verde.
  • You can omit the cilantro. It’s just a personal preference.
  • What can I add to enchiladas?
    • chopped white onion
    • lime juice
    • black beans
    • Garlic
    • ground cumin or taco seasoning
  • Do I miss green chicken enchiladas too? We didn’t think it was a spicy dish. If you are concerned about the heat, you can substitute Monterey Jack cheese.
  • Can chicken enchiladas be frozen? Yes! Beat the enchiladas without the sauce. Cover the pan with cling film and aluminum foil. Freeze up to 3 months.
    • When ready to cook, thaw overnight and cook according to directions.
  • Store leftovers in an airtight container in the refrigerator.

What to serve with enchiladas

We serve these enchiladas with black beans and Mexican rice along with tortilla chips and salsa. This is equally delicious with our favorite Mexican Chopped Salad. Try these quick and easy enchiladas. They will definitely become a family favorite!

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I also miss the green chicken enchiladas

Yield: 4 people

Preparation time 10 min

Cooking time 35 min

Total time 45 minutes

Chicken Green Enchiladas – Our favorite chicken enchilada recipe! Assembly takes just a few minutes and it’s ready to eat in about 30 minutes! Chicken, bell peppers, sour cream, diced green chiles, and cilantro baked in tortillas and topped with a creamy sour cream and salsa verde. You can use low carb or corn tortillas for a low carb or gluten free meal. Serve with some black beans and rice for a meal the whole family will enjoy!

I miss enchiladas too

  • 3 cups cooked minced chicken
  • 2 cups chopped Pepper Jack cheese
  • ½ cup sour cream
  • 1 can (4 ounces) chopped green chiles
  • ⅓ cup chopped fresh cilantro
  • 8 flour tortillas (8 inches).

Dip

  • ½ cup sour cream
  • ½ cup of green sauce
  • Preheat oven to 350 degrees. Spray a 9×13-inch skillet with cooking spray.

  • Combine chicken, cheese, ½ cup sour cream, green chiles, and cilantro. Spread chicken mixture evenly over flour tortillas and roll up. Arrange in the pan with the seam down.

  • Bake for 30-35 minutes or until golden brown.

  • Whisk together ½ cup of sour cream and salsa verde. Pour over baked enchiladas.

  • Cook for another 5-10 minutes.

  • I use rotisserie chicken in this recipe. You can use any cooked minced chicken. Chicken breasts, chicken fillets, or chicken legs work great.
  • I use low carb flour tortillas. They have the same flavor as regular tortillas, but are high in fiber and protein.
    • You can substitute corn tortillas.
  • Feel free to substitute a can of salsa verde enchilada with salsa verde.
  • You can omit the cilantro. It’s just a personal preference.
  • What can I add to enchiladas?
    • chopped white onion
    • lime juice
    • black beans
    • Garlic
    • ground cumin or taco seasoning
  • Do I miss green chicken enchiladas too? We didn’t think it was a spicy dish. If you are concerned about the heat, you can substitute Monterey jack cheese.
  • Can chicken enchiladas be frozen? Yes! Beat the enchiladas without the sauce. Cover the pan with cling film and aluminum foil. Freeze up to 3 months.
    • When ready to cook, thaw overnight and cook according to directions.
  • Store leftovers in an airtight container in the refrigerator.

Stephen

Remember this recipe.

Pin this recipe to your favorite bulletin board now to remember it later!

write down this recipe

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