For other delicious ways to make enchiladas, look at these vegetarian skillet enchiladas and enchilada stuffed peppers recipes.
Chicken: Once cooked and shredded, chicken breasts make a tender, juicy filling! You can also use up leftover chicken or get a rotisserie chicken for convenience. Onion: Adds a subtle sweetness. Garlic: Infuses the filling with it’s distinct, savory flavor. Green enchilada sauce: This canned sauce is the key ingredient, moistening the dish with green chili flavor. You can find green enchilada sauce in the Mexican section of most grocery stores, or buy it online. It comes in a variety of spice levels from mild to hot so you can choose which will work best for your family. Monterey jack cheese: You can’t have enchiladas without oozy melted cheese! Get a block of cheese and grate it at home as the pre-grated packages can have preservatives that taste less fresh. Sour cream: Makes the filling creamier with a tangy flavor. Tortillas: 8 inch flour tortillas serve as the vessels for your enchiladas. Cilantro: A herby addition to freshen up the dish. Oil: To saute the ingredients. Salt and pepper: To enhance the other flavors.
How to prevent your enchiladas from getting soggy
While your green chicken enchiladas are meant to be full of cheesy, creamy goodness and juicy chicken, the tortilla shouldn’t be soggy! Here are some tips: When it’s time for the main meal, serve your chicken enchiladas with green sauce alongside some sweet potato nachos, corn salsa with black beans, spicy Mexican rice or taco rice, and salsa chicken. Round out the meal with this Mexican cucumber salad. Don’t forget the cocktails! Try this Mexican mule or a pineapple margarita.
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