Easy Homemade Chicken Enchiladas with Green Sauce

Ingredients

• 2 cupscooked shredded chicken
• 8 countcorn or flour tortillas
• 16 ouncesgreen enchilada sauce
• 2 cupsshredded Monterey Jack or Mexican blend cheese
• 1 tablespoonolive oil
• 0.5 teaspoonsalt
• 0.3 teaspoonblack pepper
• 0.3 cupfresh cilantro (for garnish, optional)
• 0.5 cupsour cream or Greek yogurt (for serving, optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

   ⏱ 5 min
2. 2

   In a medium bowl, combine the shredded cooked chicken with 1/4 cup of the green enchilada sauce, salt, and pepper. Mix well to coat the chicken evenly.

   ⏱ 3 min
3. 3

   Pour about 1/2 cup of the remaining green enchilada sauce into the bottom of the prepared baking dish, spreading it to create a thin layer.

   ⏱ 1 min
4. 4

   Warm the tortillas briefly to make them more pliable (microwave for 15-20 seconds each or quickly heat in a dry skillet). This helps prevent them from tearing when rolled.

   ⏱ 2 min
5. 5

   For each enchilada, place a small amount of the chicken mixture (about 1/4 cup) down the center of a warm tortilla. Sprinkle with about 1 tablespoon of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining chicken and tortillas.

   ⏱ 8 min
6. 6

   Pour the rest of the green enchilada sauce evenly over the rolled enchiladas in the dish. Top generously with the remaining shredded cheese.

   ⏱ 2 min
7. 7

   Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

   ⏱ 25 min
8. 8

   Remove from oven and let stand for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.

   ⏱ 5 min