Green Chicken Enchiladas
Green Chicken Enchiladas have a special place in my heart. I remember the first time I tried them at a friend’s family gathering, where the aroma of fresh cilantro and chicken filled the air. It was a vibrant explosion of flavors that had everyone coming back for seconds. Over the years, I’ve adapted the recipe to make it my own, incorporating fresh salsa verde and creamy sour cream. This dish is not just a meal; it’s a way to connect with loved ones and share great stories around the table. Whether it’s a weeknight dinner or a special occasion, these Green Chicken Enchiladas never fail to impress.
Recipe Snapshot
35 mins
10 mins
25 mins
Medium
350 kcal
20 g
Gluten-Free, Low FODMAP
15 g
Skillet, Chef’s Knife, Baking Sheet, Oven
Let’s talk about why these enchiladas are so beloved. First, the creamy filling made from shredded chicken, sour cream, and salsa verde creates a rich flavor profile that everyone loves. Plus, they’re surprisingly easy to assemble, making them perfect for a busy weeknight. Not to mention, they’re a colorful dish that looks fantastic on any table. The burst of freshness from the chopped cilantro and the garnish of red onion adds a wonderful touch, making them as visually appealing as they are delicious.
The Appeal of This Green Chicken Enchiladas
Flavors That Pop
One of the best things about Green Chicken Enchiladas is the combination of flavors. The heat from the salsa verde melds perfectly with the rich, savory chicken and tangy sour cream. Each bite is a delightful explosion of taste, making it hard to stop at just one. Even the pickiest eaters in your family will be asking for more.
Quick and Convenient
If you’re looking for an easy weeknight meal, these enchiladas are perfect! They require minimal prep time and cook quickly. You can whip them up in no time, making them ideal for those busy evenings when you don’t want to spend hours in the kitchen. Just prep, assemble, and bake!
Customize to Your Taste
Another reason I love these enchiladas is their versatility. You can easily adapt the recipe to suit your tastes. Want it spicier? Add extra jalapeños or a hotter salsa verde. Prefer it milder? Opt for a less spicy variety. You can even swap out the chicken for a meat substitute or even go vegetarian by adding more veggies.
Perfect for Gatherings
These enchiladas are not just for family dinners; they’re perfect for gatherings and special occasions. If you’re hosting friends for a game day or a holiday celebration, serving Green Chicken Enchiladas will definitely impress. They’re easy to make in large batches, and everyone can help themselves to seconds!
Healthy Yet Satisfying
Made with wholesome ingredients, these enchiladas can be a healthier option compared to other comfort foods. By using fresh produce and lean chicken, you’re not only satisfying your cravings but also nourishing your body. Plus, with all the flavors packed in, you won’t even miss the calories!
FAQ
Conclusion
In summary, Green Chicken Enchiladas are a delightful dish that brings the flavors of Mexico to your table. They are creamy, comforting, and incredibly easy to make, making them perfect for any occasion. I encourage you to try this recipe for your next family dinner or gathering. You won’t regret it!
Green Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees Fahrenheit and prepare a casserole dish.
- Heat a skillet over medium-high heat and add the olive oil. Cook the minced garlic until fragrant, about 1 minute. Add the shredded chicken and cook until warm. Set aside.
- In a bowl combine the sour cream, salsa verde, and half of the chopped cilantro. Season with salt and pepper.
- Combine the shredded chicken with half of the salsa verde sauce to make the filling. Divide the filling between the tortillas, roll them up, and place them into the casserole dish.
- Spread the remaining sauce over the tortillas and sprinkle with Mexican or cheddar cheese.
- Cover the casserole with aluminum foil and bake in the preheated oven for about 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden brown.
- Remove the casserole from the oven and garnish it with chopped cilantro and red onions.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: These enchiladas can be frozen before baking. Just cover with foil and freeze. When ready to eat, bake directly from the freezer for about 20 minutes longer.
- Pairing: Serve with a side of rice or a fresh salad for a complete meal.
- Variations: Feel free to use different proteins or veggies, like beans or zucchini, to customize your enchiladas.
- Garnish: Top with avocado slices or a dollop of extra sour cream for an added treat.
