Best Green Chicken Enchiladas – The Healthy Maven

Don’t fall asleep with this recipe for perfection Green chicken enchiladas! Featuring roast chicken and veggies and topped with an incredible green enchilada sauce, this is a meal in one that the whole family will love.

The best green enchiladas

I shared my recipe for the Best Green Enchilada Sauce and I knew I couldn’t let you down with the best way to use it: these green chicken enchiladas.

Thanks to the abundance of green chillies and tomatillos that our garden produces, they are a staple here in summer. The taste is also unbeatable! My whole family is obsessed with this recipe and it counts as a win if we can all eat the same thing at one meal.

I also love how easy these green enchiladas are to make in either the fridge or freezer. Perfect for a little post-birth freeze prep or to give to a new mum or someone who needs a little extra support. The homemade green enchilada sauce is optional. So if you’re short on time, you can use store-bought ones too, but I’m telling you, my homemade version is pretty amazing! let’s get in

Ingredients for green chicken enchiladas

• Green enchilada sauce – I prefer my homemade version, but you can use store-bought ones too
• olive oil – for cooking vegetables
• Poblano peppers – You can also replace it with green peppers or another favorite pepper.
• Yellow Onion – You can also use red onions if you have them.
• Garlic cloves – I prefer to use fresh garlic than pre-made ones.
• Shredded Chicken – I like to use store-bought rotisserie chicken that I shred at home, but you can use any type of shredded chicken.
• Monterey Jack Cheese – or cheddar cheese. Buy the shredded version or shred it at home.
• sea ​​salt + black pepper – I find that the enchilada sauce provides plenty of salt and pepper, but if you want a little more feel free to add to taste.
• flour tortillas – I like the 8 inch version as it fits perfectly in a 9 x 13 inch casserole dish.

Topping Suggestions:

• Fresh coriander
• Avocado, cut
• green onions, chopped
• dollop of sour cream
• lime juice
• Radish, cut

How to make green enchiladas

STEP 1: PREPARE THE COOKING DISH

Spread 1/2 cup green enchilada sauce in the bottom of a 9 x 13 inch casserole dish and set aside.

STEP 2: COOKING VEGETABLES

Heat a large skillet over medium-high heat and add your olives. Add the peppers and onions and sauté until lightly browned (about 5 minutes). Add garlic cloves and cook for another 1 minute. Stir in fried chicken and 1/2 cup green enchilada sauce. Add salt and pepper to taste.

STEP 3: FILL THE TORTILLAS

If the tortillas are not malleable, microwave them in a dishcloth for 30 seconds. Place a scoop of chicken mixture (about 1/3 cup) in the center of each tortilla. Sprinkle with shredded cheese (spread about 1/2 cup evenly on each tortilla). Roll up the tortilla and place in the casserole dish, seam side down. Repeat until all the tortillas are full and fit snugly in the casserole dish.

STEP 3: Spread and bake TORTILLAS

Pour the remaining 1 cup green enchilada sauce over the enchiladas and sprinkle with 1 cup grated cheese. Bake uncovered for 20-25 minutes or until all the cheese is melted and the edges of the tortillas are golden brown. Top with your desired toppings and serve immediately.

Swaps & Substitutions

Use store-bought enchilada sauce – Although I prefer to make my own homemade green enchilada sauce, you can easily substitute a store-bought one. I recommend this version from Siete Foods.

Use corn tortillas – Enchiladas are more traditionally made with corn tortillas, but I prefer this recipe with flour tortillas. If you’re gluten-free, corn tortillas are a good option.

Swap with red enchilada sauce – Do you prefer red enchilada sauce? You can easily replace them with green enchilada sauce. I recommend my homemade version!

Change the protein – Do you prefer ground beef or a vegetarian option like black beans? You can easily replace them with rotisserie chicken in this recipe.

Can You Freeze These Green Enchiladas?

Absolutely! To freeze your enchiladas, follow all steps through to baking. Then cover with aluminum foil and plastic wrap (I find this prevents freezer burn if you do both) and place in the freezer for up to 4 months. Remove plastic wrap and aluminum foil and bake at 400 degrees for about 30-40 minutes or until completely thawed.

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