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Chicken Enchiladas with Green Sauce
These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!
👥 6 Servings⏱️ Prep & Cook: 6h⏳ Prep: 30 min🔥 Cook: 5h 30m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- saucepan
- blender
- pan
- griddle
- oven
- baking dish
📝 Preparation Steps
1
Make the chicken: Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low ⏱️ 5 hours (or until chicken is cooked through). Shred and set aside.
chicken broth1 cup
2
Make the enchilada sauce: Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer ⏱️ 20 minutes, until sauce thickens.
3
Warm the tortillas: Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about ⏱️ 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
corn tortillas (I prefer Guerrero Brand)12
4
Preheat oven to 350 degrees F.
5
Assemble and bake the enchiladas: To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish.
shredded Monterrey Jack cheese (about 12 oz.)3 cups
6
Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese.
7
Bake in preheated oven for ⏱️ 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.
Sour cream (, for serving)
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