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Let's Make Green Chicken Enchiladas (with Homemade Enchilada Sauce!)
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This green chicken enchilada recipe features tangy, fresh green sauce and tender chicken baked to perfection. Ready in under 30 minutes and perfect for busy nights!
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Ingredients

  • 2 cups shredded chicken breast
  • 1 tbsp taco seasoning (see note)
  • 2 cups green enchilada sauce (divided, see notes)
  • 1/4 cup reduced fat sour cream (or Greek yogurt)
  • 8 corn tortillas (or flour)
  • 1 cup shredded Mexican cheese (I used reduced fat)
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Let's Watch Green Chicken Enchiladas (with Homemade Enchilada Sauce!)
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Step 1 Preheat the oven to 350 degrees. Lightly coat the bottom of a large baking dish with enchilada sauce. In a large bowl, combine the chicken, taco seasoning, ¼ cup enchilada sauce, and sour cream. Stir well to combine. Taste and adjust seasoning if needed.
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Step 2 Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. For a more traditional option, lightly fry each tortilla for 5-7 seconds per side in vegetable oil. Gently fill each tortilla with the chicken mixture. Roll tightly and place seam side down in the baking dish. Optional: Before filling the tortillas, dip each one in warmed enchilada sauce.This step works better when the tortillas have been lightly fried.
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Step 3 Once all the enchiladas are filled, pour the remaining sauce over top. Sprinkle with the shredded cheese.
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Step 4 Bake for 20 minutes or until the cheese is melted and the sauce is bubbling on the edges. Serve with all your favorite toppings.
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