Description
These Easy Green Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken mixed with sautéed onions, garlic, green chiles, and spices, baked in salsa verde and topped with gooey melted cheese. Finished with a dollop of creamy Greek yogurt and fresh cilantro, they make a comforting family meal that’s perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken and Filling
- 4 heaping cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4.5 oz) can chopped green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (16 oz) jar salsa verde
- 3 cups shredded Monterey Jack cheese (or cheddar cheese), divided
- ¾ cup plain Greek yogurt (can substitute with sour cream)
- ½ cup chopped fresh cilantro
Tortillas
- 8 (8-inch) flour tortillas
Optional Toppings
- Additional Greek yogurt
- Chopped cilantro
Instructions
- Prep Chicken and Preheat: Shred the cooked chicken and set aside. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread ¼ cup salsa verde evenly on the bottom of the dish.
- Sauté Vegetables: In a skillet, heat the olive oil over medium-high heat. Add the diced onions and cook until softened, about 3-4 minutes. Reduce the heat to medium-low and stir in the minced garlic, dried oregano, ground cumin, salt, and black pepper. Add the drained green chiles and cook for another 1-2 minutes until heated through.
- Combine Filling: In a large bowl, mix the sautéed vegetable mixture with the shredded chicken, ½ cup of salsa verde, 1½ cups of shredded cheese, Greek yogurt, and chopped fresh cilantro until well combined.
- Fill Tortillas: Spoon about ¾ cup of the chicken filling onto each flour tortilla. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them in a single layer.
- Bake: Pour the remaining salsa verde evenly over the rolled enchiladas. Sprinkle with the remaining 1½ cups of shredded cheese. Bake in the preheated oven for 35 minutes. For the last 5 minutes, switch to broil to bubble and brown the cheese. Watch carefully to avoid burning.
- Serve: Remove from the oven and allow the enchiladas to cool for 15 minutes. Serve warm topped with extra Greek yogurt and chopped cilantro if desired.
Notes
- For cooking chicken, boil or roast chicken breasts and shred using two forks, or use rotisserie chicken for convenience.
- To make the dish gluten-free, substitute flour tortillas with corn tortillas.
- You can substitute sour cream for Greek yogurt if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust spice levels by adding jalapeños or hot sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
