Green Chicken Enchiladas With Flour Tortillas
These Green Chicken Enchiladas are creamy, flavorful, and baked in a rich green enchilada sauce that’s mixed with sour cream for extra smoothness. Filled with juicy chicken, cheese, and roasted poblano, they’re the perfect weeknight dinner idea.
Try my ground beef enchilada casserole and white chicken enchiladas next!
Green Chicken Enchiladas With Sour Cream
Level up your taco Tuesdays with this easy enchilada casserole. You can make your own chicken or store-bought rotisserie chicken to make it easy-peasy.
Level up your taco Tuesdays with this easy enchilada casserole. Rich, creamy and perfectly cheesy, these enchiladas are comfort food you can get on the table any night of the week.
Ingredients You’ll Need
1 tablespoon olive oil
½ cup finely chopped onion
1 poblano pepper, deseeded and diced or a green bell pepper is a mild substitute, or use a jalapeño for a spicier version
3 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese, divided in half
½ cup cilantro, chopped (measure then chop)
½ teaspoon salt
1 (4 ounce) can diced green chiles
1 (28 ounce) can green enchilada sauce, divided
8 (8 inch) flour tortillas
½ cup sour cream
Garnish: cilantro, fresh limes, avocado, sliced jalapenos
How To Make Green Chicken Enchiladas
STEP ONE – Preheat the oven to 375 degrees Fahrenheit.
STEP TWO – In a skillet, heat the olive oil over medium heat and cook the onion and poblano pepper until soft, about 4 minutes.
STEP THREE – In a bowl, combine the shredded chicken, 1 cup cheese, cilantro, salt, green chiles, 1 cup enchilada sauce, and the sautéed onion and poblano peppers.
STEP FOUR – Evenly spoon the filling into each tortilla and roll tightly.
STEP FIVE – Place the rolled tortillas seam side down in a greased 9×13 inch baking dish.
STEP SIX – In a separate bowl, mix the remaining 1 ½ cups enchilada sauce with the sour cream until smooth.
STEP SEVEN – Pour the sauce mixture evenly over the enchiladas.
STEP EIGHT – Sprinkle the remaining 1 cup of shredded cheese over the top.
STEP NINE – Cover with foil and bake for 20 minutes.
STEP TEN – Remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden.
STEP ELEVEN – Garnish with cilantro, fresh limes, sliced avocado, and jalapenos, if desired.
Tips
- Warm the tortillas before filling: This makes them more pliable and prevents cracking when rolling. Just 10 to 15 seconds in the microwave is enough. If using corn tortillas, wrap them in a towel or a paper towel before warming in the microwave. Keep them covered until ready to use to prevent them from drying out.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents and may not melt as smoothly.
- Use rotisserie chicken for speed: It cuts down on prep and adds tons of flavor.
- Mix the sauce and sour cream well: Whisk until smooth to avoid clumps and ensure an even pour.
- Bake covered, then uncover for browning: The foil traps moisture so the tortillas don’t dry out, while the final uncovered bake gets the cheese bubbly and golden.
- Customize your toppings: Try adding thinly sliced radishes, green onions, or a drizzle of crema for a fun presentation.
Storage Instructions
Let the enchiladas cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat in the microwave or in a 350 degree F oven until warmed through. These also freeze well before baking. Assemble, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
Green Chicken Enchiladas With Flour Tortillas
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
These Green Chicken Enchiladas are creamy, flavorful, and baked in a rich green enchilada sauce that’s mixed with sour cream for extra smoothness. Filled with juicy chicken, cheese, and roasted poblano, they’re the perfect weeknight dinner idea.
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion
1 poblano pepper, deseeded and diced
3 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese, divided in half
1/2 cup cilantro, chopped (measure then chop)
1/2 teaspoon salt
1 (4 ounce) can diced green chiles
1 (28 ounce) can green enchilada sauce, divided
8 (8 inch) flour tortillas
1/2 cup sour cream
Garnish: cilantro, fresh limes, avocado, sliced jalapenos
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a skillet, heat the olive oil over medium heat and cook the onion and poblano pepper until soft, about 4 minutes.
- In a bowl, combine the shredded chicken, 1 cup cheese, cilantro, salt, green chiles, 1 cup enchilada sauce, and the sautéed onion and poblano peppers.
- Evenly spoon the filling into each tortilla and roll tightly.
- Place the rolled tortillas seam side down in a greased 9×13 inch baking dish.
- In a separate bowl, mix the remaining 1 ½ cups enchilada sauce with the sour cream until smooth.
- Pour the sauce mixture evenly over the enchiladas.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden.
- Garnish with cilantro, fresh limes, sliced avocado, and jalapenos, if desired. Enjoy!
Notes
Ingredient Substitutions
Olive oil: Avocado oil or canola oil are great alternatives depending on what you have on hand.
Onion: Yellow onion is ideal here, but white or red onion can be used based on taste preference.
Poblano pepper: A green bell pepper is a mild substitute, or use a jalapeño for a spicier version.
Shredded chicken: Rotisserie chicken makes this super quick and easy, or use leftover grilled chicken if available.
Monterey Jack cheese: Pepper Jack adds a little heat, while shredded mozzarella works well for a milder option.
Green chiles: You can leave them out for a less spicy dish or swap in a spoonful of green salsa for a different flavor.
Green enchilada sauce: Salsa verde can be used in place of canned enchilada sauce for a more vibrant, tangy flavor. I used the Las Palmas brand of enchilada sauce which is a mild-medium spice level. You will have about ¼ cup of enchilada sauce left over that you can use for another recipe if desired.
Flour tortillas: Corn tortillas can be used if you prefer a more traditional enchilada texture and flavor. Look for “fajita” sized tortillas.
Sour cream: My favorite type of sour cream to use is the Cacique brand Crema Mexicana, which is essentially a mexican sour cream. It is a little milder than regular sour cream and tastes high quality. If you can’t find it, then use regular sour cream or even greek yogurt for a healthier alternative.
Storage Instructions: Let the enchiladas cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat in the microwave or in a 350 degree F oven until warmed through. These also freeze well before baking. Assemble, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
