Green Chicken Enchiladas

5 from 3 votes

Green Chicken Enchiladas

A simple dinner ready in about 30 minutes thanks to rotisserie chicken, this quick Green Chicken Enchiladas recipe is the best weekday meal. Toss it together in 10 minutes and have a cheesy delicious dinner in no time! Green enchilada sauce adds the perfect flavor!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: enchiladas

Calories: 441kcal

Author: Lorie Yarro

Ingredients

4 c shredded rotisserie chicken
1 c corn
4 oz can of green chiles
⅓ c chopped cilantro plus more for topping
½ c sour cream
3 c Monterey jack shredded cheese divided
½ teaspoon garlic
1 teaspoon oregano
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon pepper
¼ - ½ teaspoon sea salt
8 tortillas
2 c green enchilada sauce

Instructions

Preheat oven to 375°F. Combine the shredded chicken, green chilies, corn, cilantro, sour cream, spices, 1 ½ cups cheese in mixing bowl. Add salt and pepper to taste. If prepping in advance, or to prevent soggy tortillas, fry both sides of each tortilla 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 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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