40 minutes
Delicious green chicken enchiladas made with rotisserie chicken, green enchilada sauce, and lots of cheese.
Green Enchilada Sauce
0 oz
Cilantro, chopped
cups
Rotisserie Chicken, skin discarded, shredded into bite-sized pieces
cups
Mexican Cheese Blend, shredded
cups
to taste
to taste
Corn Tortillas, 6-inch
each
1. Preheat Oven and Prepare Baking Dish
First, adjust your oven rack to the middle position and preheat the oven to 400 degrees. Once that's set, grease a 13- by 9-inch baking dish to ensure nothing sticks during baking.
2. Make Enchilada Sauce
In a blender, puree the green enchilada sauce with 1 cup of the cilantro leaves until smooth. This will create a vibrant, flavorful base for your enchiladas.
3. Prepare Chicken Mixture
In a large bowl, combine 1 cup of the enchilada sauce mixture with the shredded chicken and 1.5 cups of the Mexican cheese blend. Toss these ingredients together until well mixed, then season with salt and pepper to taste.
4. Warm Tortillas
Next, wrap the corn tortillas in a clean kitchen towel and microwave them for 30 to 90 seconds. This makes the tortillas pliable and easier to roll.
5. Assemble Enchiladas
Take each warm tortilla and place about 0.25 cup of the chicken mixture in the center. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
6. Add Sauce and Cheese
Once all the tortillas are in the dish, lightly spray them with cooking spray. Then, pour the remaining enchilada sauce mixture over the top and sprinkle with the remaining cheese.
7. Bake
Bake the enchiladas in the preheated oven for 15 to 20 minutes, until the cheese is melted and the enchiladas are heated through.
8. Garnish and Serve
After baking, sprinkle the remaining cilantro over the top for a fresh burst of flavor. Serve the enchiladas hot, passing the remaining sauce at the table for anyone who likes a little extra.
Replace the chicken with a mix of black beans, corn, and zucchini for a vegetarian option. You can also consider using roasted sweet potatoes or butternut squash for a sweet and savory filling.
Swap out the chicken for a mix of black beans and quinoa or roasted sweet potatoes for a hearty vegetarian alternative.
Replace the traditional green enchilada sauce with a homemade roasted tomatillo and poblano sauce for a tangier, smokier flavor profile.
Use slow-cooked pulled pork as the filling and pair it with a spicy chipotle sauce to add a smoky flavor that complements the pork.
Incorporate a smoked gouda or smoked cheddar to give the enchiladas a subtle, smoky flavor.
Use organic chicken, fresh local produce, and high-quality cheeses like queso fresco or cotija to enhance the dish's authenticity and flavor.
Cook with aromatics and poach in flavored liquid, then let it rest before shredding to retain juices.
Roasting tomatillos or peppers adds depth of flavor with caramelization and smokiness, elevating the verde sauce.
Ensure your verde sauce has the right balance of acidity, heat, and savory notes, adjusting with lime juice, salt, and chiles as needed.
Use a mix of melty and flavorful cheeses like Monterey Jack and aged cheddar for a complex cheese profile.
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