Description

Easy Green Chicken Enchiladas – corn tortillas stuffed with Monterey jack cheese, tender chicken and topped with Roasted Green Enchilada Sauce. We use previously cooked chicken to make these enchiladas extra easy to prepare! They make the perfect weeknight dinner or are great to serve to a crowd.

Ingredients

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1 tablespoon grapeseed oil
1 white onion, chopped
3 cloves garlic, minced
2 1/2 cups previously cooked chicken, shredded or cubed*
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 1/2 cups shredded Monterey jack cheese, divided
13 to 14 small corn tortilla shells
1 1/2 to 2 cups Roasted Green Enchilada Sauce, previously made
1/2 cup Cotija cheese, or queso fresco cheese, crumbled (optional)
Fresh cilantro leaves, for garnish, (optional)

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Instructions

Preheat oven to 250 degrees Fahrenheit. Grease a 9 X 13 baking dish, set aside.
Heat a medium skillet over medium heat. Add the oil. Add the onions and saute until tender, about 3 minutes. Add the garlic and saute for 1 minute. Add the previously cooked shredded/cubed chicken and the chili powder, cumin, and paprika. Stir until the chicken is heated through, about 5 minutes.
Heat up your tortillas: on a plate alternate damp paper towels and tortillas. Make sure to top the tortilla stack with a damp paper towel. You may need to work in batches of 5 tortillas at a time. Microwave on high for 1 to 2 minutes, or until they are warm and flexible.
Set up your enchilada assembly line. First your warmed tortillas, next your chicken, cheese, and greased baking dish.
To assemble: grab a warm tortilla, add about 1 to 2 tablespoons chicken/onion mixture, top with 1 tablespoon Monterey jack cheese (be careful not to overstuff them). Tightly roll the tortilla around the ingredients. Place the enchilada seam-side-down in your baking dish. Repeat until you have rolled all of your enchiladas.
The enchiladas should fit snugly in the casserole dish.
Spoon the Roasted Green Enchilada Sauce over top of the enchiladas, leaving the edges of the enchiladas uncovered so that they get crispy. Top with the remainder of the Monterey jack cheese (about 1/2 cup) and crumbled Cotija or queso fresco cheese.
Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted.
Allow to rest for 5 minutes. Garnish with fresh cilantro leaves, if desired, and serve.
Store leftovers in an airtight container for up to 5 days. If the enchiladas seem a little dry when you reheat leftovers, then spoon a little extra Roasted Green Enchilada Sauce over top before reheating.

Notes

* I reccomend making my Slow Cooker Pulled Chicken in advance. You could also use previously cooked chicken breast that has been cubed. Or even store-bought rotisserie chicken that has been cooked at a grocery store.