Green Chicken Enchiladas

5 from 3 votes

Green Chicken Enchiladas

These quick and easy green chicken enchiladas take a rotisserie chicken or leftover chicken to the next level. Only about 10 minutes to prep, easy to vary and a great make-ahead dinner the whole family will be excited to eat!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: enchiladas

Author: Lorie Yarro

Ingredients

4 cups shredded rotisserie chicken
1 cup corn (we used frozen, thawed)
4 oz can of green chiles
⅓ cup chopped cilantro plus more for topping
½ cup sour cream
juice of one lime
3 cups Monterey jack shredded cheese divided
1 tsp chili powder
½ tsp garlic
1 tsp oregano
½ tsp cumin
½ tsp pepper
¼ - ½ tsp sea salt
8 flour tortillas (or corn tortillas*)
2 cups green enchilada sauce more as desired

Instructions

Preheat oven to 375°F. Combine the shredded chicken, green chilies, corn, cilantro, sour cream, lime juice, spices, and 1½ cups cheese in mixing bowl. Add salt and pepper to taste. (To prevent soggy flour tortillas, especially if prepping in advance, you can fry both sides of each tortilla in drizzle of oil and then pat dry of excess oil and set aside. This is optional!)
Spoon about ½ cup of the enchilada filling into each tortillas and roll each, placing seam side down into lightly greased 9x13 inch pan. Pour the green enchilada sauce over top, spreading to cover the tortillas. Sprinkle remaining cheese over top to cover.
Bake for about 15-20 minutes until the cheese on top is melted and the sauce and filling lightly bubbles. To brown the cheese slightly as well, turn the oven to broil and broil for 2-3 minutes, keeping a close eye on it.
When the cheese is bubbling and lightly browned, remove from oven and allow to cool for about 5 minutes before serving. Top with extra chopped cilantro and serve with sour cream on top. Enjoy!

Notes

*If using corn tortillas, you will need about 12-14 tortillas. Wrap them in a warm damp paper towel and heat in the microwave for about 30 seconds to make them more pliable.

If making these green chicken enchiladas ahead of time, wait to top with the sauce. If you want to make these up to a day in advance, wait to pour the sauce and cheese over top until just before baking. This will ensure the tortillas don't get super soggy before cooking.

You can thicken your green enchilada sauce if desired. Green enchilada sauce is fairly thin. If you prefer it thicker, you can heat the sauce over medium low heat and slowly stir in a paste of about 1 tablespoon water and 1 tablespoon corn starch whisked well together. You can add more to thicken until desired thickness.

Storing these chicken enchiladas. Store these green chicken enchiladas in the refrigerator for 3 days in an airtight container. You can also freeze them in a freezer safe container for about 2 months.

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