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Green chicken enchiladas made with juicy shredded chicken, green enchilada sauce, and a mix of cheeses. The tortillas are filled with seasoned chicken, green chiles, and cheese, then baked until bubbling and golden. Topped with fresh cilantro, cotija cheese, and red onion for a vibrant finish. A flavorful way to enjoy your dinner using goodies from @eatsomos.
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Place chicken breasts on a foil-lined baking sheet.
Season with cumin, chili powder, paprika, salt, and pepper.
Bake at 375°F for 25 minutes or until the internal temperature reaches 165°F.
Place cooked chicken in a large bowl and shred using a hand mixer.
Drizzle some green enchilada sauce in a large baking dish and spread evenly on the bottom.
Fill tortillas with shredded chicken, shredded cheese, and green chiles.
Roll tortillas and place seam-side down in the baking dish.
Pour remaining green enchilada sauce over the top and sprinkle with shredded cheese.
Bake at 375°F for 15-20 minutes until bubbling and golden.
Top with red onion, cotija cheese, and fresh cilantro before serving.
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Use a hand mixer to shred chicken quickly and evenly.
For extra flavor, char the tortillas lightly before filling them.
If you prefer spicier enchiladas, add diced jalapeños to the filling.
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken can be shredded and used as a shortcut for this recipe.
What type of tortillas work best for enchiladas?
Corn tortillas are traditional, but flour tortillas can also be used for a softer texture.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and refrigerate them. Bake them just before serving.
What can I substitute for cotija cheese?
Feta cheese or grated Parmesan can be used as a substitute for cotija cheese.
How can I make this dish vegetarian?
Replace the chicken with roasted vegetables or black beans for a vegetarian version.
