Description
These Green Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish made with shredded rotisserie chicken, green enchilada sauce, and melted Monterey Jack cheese. Rolled in soft flour tortillas and baked to bubbly perfection, they offer a creamy, spicy, and cheesy meal perfect for family dinners or entertaining. Topped with fresh cilantro, avocado, jalapeños, and other vibrant garnishes, these enchiladas bring a fresh twist to a classic favorite.
Ingredients
Filling
- 3 cups shredded rotisserie chicken
- 1 cup Monterey Jack cheese
- 1 (4-oz.) can diced green chiles
- 1/3 cup sour cream (optional, for creaminess)
- 1 tsp Adobo seasoning
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and pepper to taste
Assembly
- 8-10 soft taco size flour tortillas
- 1 (28 oz.) can green enchilada sauce (divided)
- 1 cup Monterey Jack cheese (for topping; divided, plus optional extra)
For Serving and Garnish
- Fresh cilantro
- Avocado slices
- Jalapeño slices
- Diced red onion
- Lime wedges
- Tortilla chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Lightly grease a 9x13-inch oven-safe baking dish to prevent sticking.
- Mix the filling: In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, diced green chiles, sour cream if desired, Adobo seasoning, ground cumin, dried oregano, onion powder, salt, and pepper. Add about 1 cup of green enchilada sauce and mix well until all ingredients are evenly coated.
- Prepare the pan: Spread 1/2 to 3/4 cup of green enchilada sauce evenly across the bottom of the greased baking dish to keep the tortillas from sticking during baking.
- Assemble the enchiladas: Lay each tortilla flat on a clean surface. Spoon approximately 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and place seam side down in the prepared baking dish. Repeat with all tortillas and filling, fitting about 8-10 enchiladas in the dish.
- Add sauce and cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top, adding a bit more if you like extra cheesy enchiladas.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes to heat through. Remove the foil and bake an additional 5 to 10 minutes until the cheese is melted and bubbly. For a golden, slightly crisp cheese topping, broil for 1-2 minutes, watching carefully to avoid burning.
- Serve: Allow the enchiladas to rest for a few minutes after baking. Garnish with fresh cilantro, sliced jalapeños, diced red onion, avocado slices, a squeeze of lime, or a dollop of sour cream if desired. Serve with tortilla chips on the side for added crunch.
Notes
- You can substitute rotisserie chicken with cooked and shredded chicken breasts or thighs.
- For a spicier kick, add extra diced jalapeños or hot sauce to the filling.
- Sour cream is optional but adds creaminess to the filling.
- If you prefer corn tortillas, lightly warm them before assembling to prevent cracking.
- Store leftovers covered in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Broiling the enchiladas briefly at the end enhances cheese browning but watch carefully to prevent burning.
