Whisk the mixture until everything is evenly combined. See below. I must say, I won’t skip the “fry” step for the tortillas ever again. I love that you used chicken! Remove foil and continue to bake for an additional 5-10 minutes or completely heated through. Thanks so much Naomi, I’m so excited for you to try them too, I think you will LOVE them! You. If you use flour tortillas you do not need to fry them or dip them in the green enchilada sauce. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you so much Kerri, I’m so pleased you’re enjoying my recipes! Green enchilada sauce is generally a mixture of green tomatillos and green chilies, along with ingredients like onions, garlic, vinegar and other spices. Add cheese, cover and bake at 350 degrees for 30 minutes. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later). It just involves some short-term pain. Another bonus of corn tortillas is they reheat and freeze better than flour tortillas. So if you would like a way to use up your green tomatoes, it might be worth a try. You want to bake them for 30-45 minutes until everything is hot an bubbly. You can use less cheese if you like, but more cheese means more delicious. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through. Green Chile Chicken Enchiladas - this super easy chicken enchilada recipe is loaded with chicken, cheese and topped with a green chile sauce! So, glad I did. This is one of those magic sauces that is so much more than it appears. I’m so pleased you found all my details helpful and I love your addition of veggies too! Enchiladas is a great use of any leftover meat you have. You can reheat individual servings of Enchiladas Verdes in the microwave until heated through or you can reheat the entire pan in the oven. The Difference Between Red and Green Sauce . This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite! We’ve tried a few of your recipes lately and love them! I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart. I use yellow corn tortillas (my fave) always for enchiladas. Roll Tortillas: Roll up each tortilla and place seam side down in prepared baking dish. If you add veggies, you will want to use less chicken or there will be too much filling. The seasoned chicken is combined with enchilada sauce, sour cream, and Monterrey Jack cheese for a one-stop filing instead of tediously layering them separately. Mexican Rice Skillet is one of my favorite for a quick and easy dinner on a busy night. To microwave corn tortillas, work in 2 batches. You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive by signing up for this list. Frying the tortillas also enhances the corn flavor – yum! To microwave corn tortillas, work in 2 batches. People tend to think that making enchiladas is difficult, but it really isn’t. I have not tried these green enchiladas with salsa verde, but I imagine it would work fine if that’s what you have on hand. Most green enchilada sauces use green chilis, which includes jalapenos and serrano, tipping off the spicy scale. Set aside. You can serve it with tortillas or not. I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken. Required fields are marked *. Or if you have leftover chicken shred it up and toss with some taco seasoning for a quick and easy filling. Mexican dishes are always a family hit! I microwaved them the first time and, really, the fry method doesn’t take very long and it gives a much better result. Pour enchilada sauce evenly over the enchiladas, and top with any remaining cheese, chicken or onion. From my crazy popular Salsa Verde Honey Lime Chicken Enchiladas to my Jalapeno Chicken Enchiladas to my Barbacoa Beef Enchiladas to my Creamy Green Chili Chicken Enchiladas to my Breakfast Ham and Cheese Enchiladas – you might be wondering if there is room for one more enchilada recipe? ","Add enough canola or vegetable oil to a cast iron\/medium skillet so it covers the bottom and heat over medium-high heat. If you want your sauce to be milder, omit the jalapeño altogether. The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine. You don’t want to broil too long though or the cheese won’t be as gooey. I have a foolproof method of preparing the corn tortillas so they don’t tear, crumble or fall apart. Use canned green enchilada sauce as opposed to jarred salsa verde.