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Green Chicken Enchiladas

Classic mild tomatillo and green chile flavor. Yum!

It is always my first instinct to order red enchiladas but then I have one bite of green enchiladas and I think, “Why? Why haven’t I been ordering these all this time?” But the good news is you don’t have to choose between the two. There’s room in life for both kinds, or even all the kinds… You can have the whole enchilada. And these mild cheesy green babies should definitely be a part of that picture.

The ingredient list here isn’t long. In fact, it’s surprisingly short when you compare it to the flavor you get here. There’s chicken, of course, and that’s seasoned simply with some cumin, chili powder, two kinds of cheese, and sour cream. You are probably already imagining it, but that means that the filling isn’t just about the chicken, it’s also creamy and cheesy and pretty much irresistible.

It’s easy too, though, and that easy filling gets rolled up in some tortillas, topped with a can of green enchilada sauce, more cheese, and then baked. Enchilada sauce is one of the areas where I feel no guilt using a can or jar; it’s easy enough to make your own, but there are so many storebought options that taste amazing.

Serves 6

15m prep time

25m cook time

Rated 4 out of 5
Rated by 27 reviewers

Allergens: Milk

  • 4 cups chicken, cooked and shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups mozzarella cheese, grated
  • 3 cups Monterey Jack cheese, grated
  • 1 cup sour cream
  • 10 10-inch corn tortillas
  • 1 (28 oz) can green enchilada sauce
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 375°F.
  2. In a large bowl, stir together the chicken, 1 1/2 cups of the mozzarella cheese, 2 cups of the Monterey Jack cheese, sour cream, cumin, and chili powder. Season with salt and pepper and stir until well combined.
  3. Wrap tortillas in a damp paper towel and microwave for 1 minute.
  4. Place 1/3 cup of chicken mixture in center of tortilla, then roll tightly. Place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas.
  5. Pour enchilada sauce over the top of the rolled tortillas, then top with remaining cheese.
  6. Bake until cheese is melted and bubbly, about 25 minutes. Enjoy!

Recipe adapted from The Modern Proper.

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