Green Chicken Enchiladas

Filled with chicken and cheese and topped with the most delicious sauce, these Green Chicken Enchiladas are perfect for when you are craving Mexican food. They are easy enough for a weeknight and packed with flavor!

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 633kcal

Author Deborah Harroun

Ingredients

1/2 cup light neutral oil vegetable, canola, etc
12-14 corn tortillas
2 1/2 cups green enchilada sauce
12 oz cooked, shredded chicken
8 oz Monterey Jack cheese shredded
1/2 medium onion diced
Green onions, cilantro, and avocado for serving

Instructions

Preheat the oven to 350ºF.
Heat the oil in a small skillet over medium heat. Working with one tortilla at a time, lay the tortilla in the hot oil and let it cook for 1 minute. Flip the tortilla and let it cook another 30 seconds, then remove to a paper towel lined plate. Continue with the remaining tortillas.
Pour 1 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Set aside half of the cheese.
Take each tortilla and fill with some of the chicken, cheese, and onion. Carefully roll, then place in the prepared baking dish, seam side down. Continue with the remain tortillas and fillings.
Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the reserved cheese on top.
Bake in the preheated oven until heated through and the cheese is melted, about 20-30 minutes.

Notes

Adapted from Muy Bueno

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated with a retained value of 2 tablespoons of vegetable oil.

Nutrition