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Chicken Enchilada Verde

A comforting dish of corn tortillas filled with shredded chicken and smothered in a zesty green enchilada sauce, topped with cheese and baked to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 2 cups green enchilada sauce Can use homemade or store-bought.
  • 8 pieces corn tortillas Can substitute with flour tortillas.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Pepper jack can be used for added spice.
  • 1/2 cup diced onions Red onions for sweetness, if preferred.
  • 1/4 cup fresh cilantro (optional) Can substitute with fresh parsley.
  • to taste salt and pepper Season generously.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish.
  2. In a large mixing bowl, combine shredded chicken, half of the green enchilada sauce, and diced onions. Season with salt and pepper.
Assembly
  1. Spread a little sauce at the bottom of your baking dish.
  2. Fill each corn tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
  3. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Baking
  1. Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden.
  2. Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

Perfect for chilly nights or potlucks. Leftovers can be reheated or frozen for later use.