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A close-up photo of a Green Chicken Enchilada dish, topped with diced tomatoes, crumbled queso fresco, and chopped cilantro.

Green Chicken Enchilada Recipe

A delicious and spicy Mexican dish
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 350
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 pounds boneless skinless chicken breasts
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 2 cloves garlic minced
  • 1/2 cup chopped onion
  • 1 jalape ño pepper diced
  • 1 can (10 oz) enchilada sauce
  • 8 -10 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup mayonnaise
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled queso fresco
  • 1/4 cup diced red onion

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Season chicken with salt and pepper.
  3. Sauté chicken in a pan until cooked through, about 5-7 minutes.
  4. Shred cooked chicken into bite-sized pieces.
  5. Mix shredded chicken with enchilada sauce.
  6. Prepare tortillas by warming them in the microwave for 20-30 seconds.
  7. Assemble enchiladas by filling tortillas with chicken mixture and rolling them up.
  8. Place rolled enchiladas in a baking dish, seam-side down.
  9. Pour remaining enchilada sauce over the top of the enchiladas.
  10. Cover dish with aluminum foil and Bake for 25 minutes.
  11. Remove foil and Top with cheese, then Bake for an additional 10-15 minutes, until golden brown.
  12. Serve hot and enjoy.