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To make these tasty green chicken enchiladas, gather the following: - 2 cups shredded cooked chicken - 1 cup fresh spinach, chopped - 1 cup green enchilada sauce - 1 cup sour cream - 8 small corn tortillas - 1 cup shredded Monterey Jack cheese - 1/2 cup chopped cilantro - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste I love using specific brands for the best flavor. For the green enchilada sauce, I recommend Herdez or Las Palmas. They both offer great taste. For cheese, Tillamook Monterey Jack works well. If you want a lighter touch, try Greek yogurt instead of sour cream. It adds creaminess without the extra calories. Fresh ingredients bring vibrant flavors. Fresh spinach adds a nice crunch. Shredded chicken should ideally be cooked at home, but store-bought rotisserie chicken can save time. Frozen spinach can work too, but be sure to thaw and drain it well. For tortillas, fresh corn tortillas are best. They stay soft and roll easily. Frozen ones can be used, but heat them properly to maintain texture. {{ingredient_image_1}} First, gather all the ingredients. You will need shredded chicken, spinach, and spices. These will create a tasty filling. The green enchilada sauce adds flavor and moisture. You will also use sour cream and cheese for creaminess and richness. So, let’s get started! 1. Preheat the oven to 350°F (175°C). This step is key for even baking. 2. In a bowl, mix the shredded chicken, chopped spinach, cumin, garlic powder, salt, and pepper. Make sure it’s well combined. This mix will be the heart of your enchiladas. Now, let’s prepare the baking dish. 1. Spread about 1/4 cup of green enchilada sauce on the bottom of a 9x13 inch baking dish. This helps prevent sticking. 2. Heat each tortilla in a dry skillet for about 30 seconds on each side. This softens them and makes them easier to roll. 3. Take one tortilla and place about 1/4 cup of the chicken mixture in the center. Roll it tightly and place it seam-side down in the baking dish. Repeat this for each tortilla. 4. After all the tortillas are in the dish, pour the remaining enchilada sauce on top. Add dollops of sour cream next. 5. Finally, sprinkle the shredded Monterey Jack cheese over everything. This will melt and create a delicious top layer. 6. Bake for 20-25 minutes. Look for bubbly and golden cheese. This means they are ready to eat! Rolling tortillas can be tricky, but here are some tips to make it easier: - Heat the tortillas. Warm tortillas are flexible and won’t tear. - Don’t overfill. Use about 1/4 cup of filling per tortilla. Too much will make rolling hard. - Roll tightly. This helps keep the filling inside. - Use the right dish. A 9x13 inch dish is perfect for baking and serving. With these steps and tips, you’ll create tasty green chicken enchiladas that everyone will love! Always use cooked chicken for your enchiladas. You can use rotisserie chicken for ease. It saves time and adds great flavor. If you cook chicken at home, poach or roast it for juicy meat. Season your chicken well with salt and pepper. This step makes a big difference in taste. You can prepare enchiladas in advance. Make the filling and roll the tortillas. Place them in a baking dish, but do not add sauce yet. Cover the dish tightly with plastic wrap or foil. Keep it in the fridge for up to 24 hours. When ready to bake, add the sauce and cheese. This method saves time on busy days. Garnish enchiladas with fresh cilantro for a pop of color. You can also add sliced avocados for creaminess. A drizzle of sour cream adds a nice touch. Serve with a side of black beans or rice. These sides balance the meal perfectly. Enjoy your enchiladas hot from the oven for the best flavor! Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality chicken for the best flavor and nutrition. Customize Your Heat: Adjust the spiciness by choosing mild or hot green enchilada sauce based on your preference. Make Ahead: Prepare the enchiladas up to a day in advance, cover and refrigerate, then bake when ready to serve. Garnish Creatively: Add toppings like sliced jalapeños or a sprinkle of lime juice for an extra burst of flavor. {{image_2}} You can easily make a vegetarian version of green enchiladas. Use these ingredients instead: - 2 cups black beans, rinsed and drained - 1 cup corn kernels - 1 cup fresh spinach, chopped - 1 cup green enchilada sauce - 1 cup sour cream - 8 small corn tortillas - 1 cup shredded Monterey Jack cheese - 1/2 cup chopped cilantro - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste Simply replace the chicken with black beans and corn. This adds flavor and texture while keeping it healthy. You will still enjoy every bite! Green enchilada sauce is delicious, but you can try others too. Here are some options: - Red enchilada sauce: This is richer and offers a deeper flavor. - Mole sauce: This adds a chocolatey twist to your dish. - Salsa verde: A fresh and bright option made with tomatillos. Experiment with these sauces to find your favorite. Each one brings a new taste to your enchiladas. Making green enchiladas for special diets is easy. - For gluten-free: Use corn tortillas or gluten-free tortillas. Check the sauce for hidden gluten. - For dairy-free: Replace sour cream with cashew cream or coconut yogurt. Use dairy-free cheese for topping. These simple swaps let everyone enjoy your tasty enchiladas without worry. Always read labels to ensure your ingredients fit your diet. To store your green chicken enchiladas, let them cool first. Once cool, cover the dish tightly with plastic wrap or aluminum foil. This keeps them fresh and prevents drying. If you have leftovers, place them in an airtight container. Make sure to use them within a few days for the best taste. You can freeze green chicken enchiladas for longer storage. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. To reheat, remove them from the freezer and thaw in the fridge overnight. Then, bake at 350°F (175°C) for about 25-30 minutes. This will make them hot and tasty again. - Shredded cooked chicken: Store in the fridge for 3-4 days. - Fresh spinach: Keep in the fridge for 3-5 days. - Green enchilada sauce: Unopened, it lasts for 1 year; once opened, use within 5-7 days. - Sour cream: Use within 1-2 weeks after opening. - Corn tortillas: Keep them in the fridge for up to 2 weeks. - Monterey Jack cheese: Store for 1 week after opening. Knowing how to store your food is key to enjoying your meal later. Keep these tips in mind to keep your green chicken enchiladas fresh and flavorful! You can use shredded beef, turkey, or even beans. These options add unique flavors. For a vegetarian twist, try using mushrooms or zucchini. These ingredients work well with the sauce. You can also mix in more veggies for added texture and taste. Yes, you can use flour tortillas if you prefer. Flour tortillas are soft and easy to roll. However, they have a different taste and texture than corn tortillas. Corn tortillas provide a more authentic flavor. If you choose flour, heat them in a skillet to make them more pliable. You can store green chicken enchiladas in the fridge for up to three days. Make sure to cover them tightly. This helps keep them fresh and tasty. If you want to store them longer, consider freezing them. Just remember to label your containers with the date. This post covered the key ingredients for green enchiladas, including brands and fresh vs. frozen options. I provided a step-by-step guide for preparing and baking. We explored cooking tips, variations for dietary needs, and proper storage methods. In summary, making these enchiladas can be simple and fun. You can customize them to fit your taste and needs. Enjoy the process and share your creations with others!

Fresh Green Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and fresh spinach, topped with green enchilada sauce and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup fresh spinach, chopped
  • 1 cup green enchilada sauce
  • 1 cup sour cream
  • 8 small corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the shredded chicken, chopped spinach, cumin, garlic powder, salt, and pepper. Mix well.
  • Spread about 1/4 cup of green enchilada sauce on the bottom of a 9x13 inch baking dish.
  • Heat each tortilla in a dry skillet for about 30 seconds on each side until soft.
  • Take a tortilla, fill it with approximately 1/4 cup of the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, and dollop with sour cream.
  • Sprinkle shredded cheese over the top of the enchiladas.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
  • Once done, remove from the oven and let it cool slightly before garnishing with fresh cilantro.

Notes

Serve with a side of sliced avocados and a drizzle of additional sour cream on top for a colorful and appetizing presentation.
Keyword chicken, enchiladas, green sauce, spinach