Name: Green Chicken Enchiladas: Creamy, Flavor-Packed & Family-Favorite Comfort Food
Ingredients: 2 cups cooked shredded chicken (rotisserie works great!); 1 tbsp olive oil; ½ small onion, finely chopped; 1 garlic clove, minced; ½ tsp ground cumin; Salt & black pepper to taste; Optional: ¼ cup chopped fresh cilantro; 12 (6″) corn tortillas (or flour if preferred); 3 cups salsa verde (homemade or high-quality store-bought); 2 cups shredded Monterey Jack or Oaxaca cheese; Optional: ½ cup crumbled queso fresco; Sliced avocado; Sour cream or Mexican crema; Chopped cilantro; Thinly sliced red onion; Lime wedges

Ingredients

Scale

For the filling:

2 cups cooked shredded chicken (rotisserie works great!)
1 tbsp olive oil
½ small onion, finely chopped
1 garlic clove, minced
½ tsp ground cumin
Salt & black pepper to taste
Optional: ¼ cup chopped fresh cilantro

For assembly:

12 (6″) corn tortillas (or flour if preferred)
3 cups salsa verde (homemade or high-quality store-bought)
2 cups shredded Monterey Jack or Oaxaca cheese
Optional: ½ cup crumbled queso fresco

For garnish:

Sliced avocado
Sour cream or Mexican crema
Chopped cilantro
Thinly sliced red onion
Lime wedges

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Sauté filling: In a skillet, heat oil over medium. Cook onion 3–4 min until soft. Add garlic and cumin; cook 30 sec. Stir in chicken, season with salt and pepper, and mix in cilantro if using. Remove from heat.
Warm tortillas: Lightly char tortillas on a dry skillet or microwave wrapped in a damp towel for 30 sec—this prevents cracking.
Assemble: Spread ½ cup salsa verde in bottom of baking dish.
- Fill each tortilla with ~¼ cup chicken. Roll tightly and place seam-side down in dish.
- Pour remaining salsa verde evenly over top. Sprinkle with Monterey Jack.
Bake uncovered 20–25 minutes until sauce is bubbly and cheese is golden.
Garnish with queso fresco, avocado, crema, cilantro, onion, and lime.

Prep Time & Nutrition (per enchilada, serves 6):