Description
Delicious green chicken enchiladas filled with shredded chicken and smothered in green sauce and cheese, offering a warm family tradition.
Ingredients
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 cup chopped onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent.
- Mix together the shredded chicken, sour cream, and half of the cheese. Season with salt and pepper.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the rolled tortillas.
- Top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with cilantro before serving.
Notes
Let the enchiladas rest for a few minutes after baking to set. Serve with Mexican rice and refried beans.
