Green Chicken Enchiladas

Green Chicken Enchiladas
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Creamy, cheesy, easy—these chicken enchiladas are slathered in green enchilada sauce and are everything you’re craving today (and, let’s be honest, every day).

The Best Chicken Enchilada Recipe Ever.

Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green enchilada sauce and baked until your house smells like your favorite Mexican restaurant (in the very best way). Oh yes, this is the chicken enchilada recipe you’ve been looking for.

Green Chicken Enchiladas

How To Make Chicken Enchiladas

Our easy green chicken enchilada recipe is weeknight ready and all but guaranteed to please everyone from starving spouses to picky toddlers. Here’s how to make these simple sour cream chicken enchiladas:

  1. Season some shredded chicken—if you’re like us and usually have some cooked chicken in the fridge, use that! If not, you can use the meat from a store-bought rotisserie chicken.
  2. Toss the chicken with shredded Monterey Jack cheese and mozzarella—these mild, milky cheeses melt like no other, and meld beautifully with this enchilada recipe’s sour cream-based filling.
  3. Warm the tortillas and give them a dip in some green enchilada sauce (from a can—this recipe is all about ease) before you fill and bake them.
  4. Fill, roll and arrange the tortillas in a 9x13 inch baking dish. Pour green enchilada sauce over the whole gorgeous mess, top with a little more cheese, and bake until bubbly. Since the chicken is cooked, all the bake needs to do is help the whole thing cohere—once the cheese is really melted and bubbling, your green enchiladas are done!

What To Serve with Chicken Enchiladas

Clearly, these creamy chicken enchiladas can stand alone, as they have all of the most important food groups covered: cheese, chicken, more cheese and sour cream. But, a lot of delicious things go with chicken enchiladas, too—they’re a great excuse to whip up a big batch of our perfect guacamole! Or, if you feel like this meal could use some veggies (it could), this crunchy, easy cabbage pico de gallo would make a terrific counterpoint to these cheesy chicken enchiladas. Or, throw caution to the wind and fry up some homemade corn tortilla chips to serve with the enchiladas—they’d be perfect for scooping up the cheesy green sauce at the bottom of the baking dish.  

Tools You’ll Need:

Shredded chicken enchiladas are just a few tools away! Nothing fancy—all you’ll need for this quick and easy enchilada recipe is:

Green Chicken Enchiladas

They’re the Best Enchiladas Ever—Right?

Not to brag, but actually we’re fully bragging. Our white chicken enchilada recipe is so good, right? We hope you felt like your version of these chicken enchiladas was brag-worthy, too! Snap a photo of your finished enchiladas and maybe even a video of the lucky people you fed them to. Tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Green Chicken Enchiladas

Serves 4

Ingredients

4 cups cooked, shredded chicken
2 tbsp taco seasoning
1 lb mozzarella, shredded
1 lb monterey jack, shredded
1 cup sour cream
10 10” corn tortillas
1 (28 oz) can green enchilada sauce

Method

  1. Preheat oven to 375°F.
  2. In a large bowl combine shredded chicken, half of the mozzarella and half of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
  3. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
  4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. arrange (see side down) in a 9X13 baking dish and repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
  6. Bake for 25 minutes, until cheese is bubbling.