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.