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Green Enchiladas with Chicken

Delicious, cheesy green enchiladas filled with shredded chicken, topped with tomatillo sauce and baked to perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 345
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 8 pieces corn or flour tortillas
  • 2 cups green tomatillo sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Olive oil (for greasing)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix shredded chicken with salt, pepper, and a portion of the tomatillo sauce.
  3. Take each tortilla and fill it with the chicken mixture, rolling them up tightly.
  4. Place the rolled tortillas in a greased baking dish, seam side down.
  5. Pour the remaining tomatillo sauce over the enchiladas and sprinkle cheese on top.
Cooking
  1. Bake for 20-25 minutes until the cheese is melted and bubbly.
  2. Remove from the oven and garnish with fresh cilantro before serving.

Notes

Serve hot with creamy avocado slices or a scoop of zesty sour cream for extra richness. These enchiladas keep well in the fridge for about 4 days.