Green Chicken Enchilada

Green Chicken Enchilada

Introduction

Green chicken enchiladas are a delicious and comforting dish that is perfect for family dinners or gatherings. They are filled with shredded chicken and topped with a creamy green sauce and melted cheese. This recipe is easy to follow and sure to impress anyone who tries it!

Why Make This Recipe

Making green chicken enchiladas at home is a great way to enjoy a flavorful meal without spending too much time in the kitchen. They are quick to prepare, customizable, and can be made in large batches, making them perfect for leftovers. Plus, the combination of chicken, cheese, and green enchilada sauce is simply irresistible!

How to Make Green Chicken Enchilada

Making green chicken enchiladas is straightforward. Here’s how you can do it:

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package shredded Monterey Jack cheese
• 12 (10 inch) flour tortillas
• 1 (19 ounce) can green enchilada sauce

Directions:

1. Place the chicken in a pot and cover it with water. Boil until the juices run clear, about 25 minutes. Drain the chicken and let it sit until cool enough to handle, about 10 minutes. Shred the meat.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. Set aside 1/4 cup of Monterey Jack cheese for topping the enchiladas. Fill each tortilla with equal amounts of shredded chicken and the remaining cheese. Roll the tortillas to form enchiladas.
4. Arrange the enchiladas in the prepared baking dish and cover them with the enchilada sauce.
5. Bake in the preheated oven for 30 minutes. Sprinkle the reserved cheese over the top and continue to bake until melted, about 5 more minutes.

How to Serve Green Chicken Enchilada

Serve the green chicken enchiladas hot from the oven. You can garnish them with fresh cilantro, diced tomatoes, sour cream, or avocado slices for additional flavor. Pair them with a side of rice or beans for a complete meal.

How to Store Green Chicken Enchilada

If you have leftovers, store the enchiladas in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them tightly to prevent freezer burn.

Tips to Make Green Chicken Enchilada

• Use rotisserie chicken for an even quicker option.
• Feel free to add additional vegetables, such as bell peppers or onions, for extra flavor.
• If you like it spicy, consider adding sliced jalapeños to the filling or using a spicier enchilada sauce.

Variation

You can easily modify this recipe by using a different type of cheese, such as cheddar or pepper jack. For a vegetarian version, replace the chicken with black beans or sautéed vegetables.

FAQs

1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well for enchiladas! Just be sure to warm them up slightly before filling to prevent them from breaking.

2. Can I make the enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the fridge before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.

3. What can I serve with green chicken enchiladas?
You can serve them with Mexican rice, refried beans, or a simple green salad. Chips and salsa also make a great appetizer!

Now you are ready to create delicious green chicken enchiladas that everyone will love! Enjoy your cooking!

Green Chicken Enchilada

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• Author: hamidkom
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: None

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Description

A delicious and comforting dish filled with shredded chicken, topped with a creamy green sauce and melted cheese, perfect for family dinners.

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Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package shredded Monterey Jack cheese
• 12 (10 inch) flour tortillas
• 1 (19 ounce) can green enchilada sauce

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Instructions

1. Place the chicken in a pot and cover it with water. Boil until the juices run clear, about 25 minutes. Drain the chicken and let it sit until cool enough to handle, about 10 minutes. Shred the meat.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. Set aside 1/4 cup of Monterey Jack cheese for topping the enchiladas. Fill each tortilla with equal amounts of shredded chicken and the remaining cheese. Roll the tortillas to form enchiladas.
4. Arrange the enchiladas in the prepared baking dish and cover them with the enchilada sauce.
5. Bake in the preheated oven for 30 minutes. Sprinkle the reserved cheese over the top and continue to bake until melted, about 5 more minutes.

Notes

Can be customized with additional veggies or spicier sauce. Consider using rotisserie chicken for a quicker option.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican