For an extra layer of flavor, consider adding a can of diced green chilies to the chicken mixture. If you don't have corn tortillas on hand, flour tortillas can be used as a substitute, but the texture will be slightly different. To prevent the tortillas from tearing, avoid overfilling them with the chicken mixture. Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Feel free to adjust the amount of green enchilada sauce to your preference. For a spicier dish, use a hot enchilada sauce.
Green Sauce Enchiladas
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS301
Dive into a world of flavor with these Green Sauce Enchiladas! Tender chicken, creamy cheese, and sweet corn are enveloped in warm tortillas and bathed in a tangy green sauce. This dish is destined to become a new family favorite, offering a delightful balance of comfort and zesty satisfaction.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol101 mg
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Fiber7 g
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Protein33 g
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Saturated Fat16 g
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Sodium500 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large skillet, melt butter over medium heat. Add rice and sauté for 2-3 minutes until lightly toasted. (Time: 5 minutes)
02 Step
Recipe View 25 mins Pour in chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until rice is cooked and tender. Remove from heat and let cool slightly. (Time: 25 minutes)
03 Step
Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).
04 Step
Recipe View 5 mins Cube 3/4 pound of the Monterey Jack cheese; shred the remaining 1/4 pound and set aside. (Time: 5 minutes)
05 Step
Recipe View 5 mins In a large bowl, combine cubed chicken, cubed cheese, drained corn, cooled rice, and 1/4 cup of green enchilada sauce. Mix well to ensure all ingredients are evenly distributed. (Time: 5 minutes)
06 Step
Recipe View 5 mins Warm tortillas in the microwave for 1-2 minutes to make them pliable and prevent cracking. Spread another 1/4 cup of the green enchilada sauce in the bottom of a 9x13 inch baking dish. (Time: 5 minutes)
07 Step
Recipe View 15 mins Place a spoonful of the chicken mixture onto each tortilla and roll up tightly. Arrange the filled tortillas seam-side down in the prepared baking dish, fitting as many as possible. (Time: 15 minutes)
08 Step
Recipe View 2 mins Sprinkle the shredded cheese evenly over the enchiladas and pour any remaining green sauce over the top. (Time: 2 minutes)
09 Step
Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (Time: 30 minutes)
10 Step
Recipe View 5 mins Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or diced avocado.
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Allie Reynolds
Dec 28, 2024The tortillas were a little tricky to roll without tearing, but the end result was worth it. So good!
Clinton Torphy
Feb 26, 2024Next time, I'll try using shredded rotisserie chicken to save time. Thanks for the great recipe!
Sonia Bahringer
Aug 22, 2023These are the best enchiladas I've ever made! The flavors are perfectly balanced and the recipe is easy to follow.
Leann Swift
Jul 23, 2023I added a can of black beans to the filling for extra protein and fiber. They were delicious!
Douglas Steuber
Jun 2, 2023These enchiladas were a hit! My family loved the creamy filling and the tangy green sauce. I'll definitely be making these again!