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Green Enchiladas with Chicken

These green enchiladas with chicken are a comforting, hearty meal perfect for repurposing leftover chicken and bringing family together.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover chicken is the best.
  • 8 pieces corn tortillas Use your favorite brand.
  • 1 can green enchilada sauce Old El Paso is a favorite.
  • 1 small onion, diced Chop carefully to avoid tears.
  • 2 cloves garlic, minced Garlic is a must-have.
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended.
  • 1 can tomatillos, drained and rinsed Ensure they are rinsed to avoid a tinny taste.
  • to taste salt and pepper Sprinkle randomly.
  • 1 tsp cumin Enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and gather all your ingredients.
  2. In a pan over medium heat, add oil and sauté the diced onion until soft, about five minutes, then add the minced garlic for the last minute.
  3. In a large bowl, mix together the shredded chicken, sautéed onions and garlic, and half of the shredded cheese.
  4. In another bowl, combine the enchilada sauce and tomatillos. Mix well.
Assembly
  1. Take a tortilla, fill it with the chicken mix, roll it up snugly, and place it seam-side down in a baking dish. Repeat until all ingredients are used.
  2. Pour the tomatillo and enchilada sauce evenly over the enchiladas, and sprinkle the remaining cheese on top.
Cooking
  1. Bake in the oven for 20-25 minutes, until heated through and the cheese is bubbly.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 24gFat: 12gSaturated Fat: 6gSodium: 680mgFiber: 3gSugar: 2g

Notes

Serve with fresh cilantro and sides of guacamole or pico de gallo.
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