Sprinkle with cheese and sliced green onions. Top with green enchilada sauce (Hatch is my favorite). Roll ’em up and place them in a deep baking dish. You can use regular or light.įill tortillas with chicken, cheese, and sour cream mixture. It makes the enchiladas extra creamy inside. Now, I know people can be picky when it comes to sour cream, but I promise it’s delicious in this recipe and absolutely necessary. Again, shredded chicken is best.Īs far as the cheese goes, I prefer using a blend of cheddar and monterey jack. I’ve noted my recipe for the chicken down below, make sure to check it out!įor the filling you need THREE simple ingredients: chicken, cheese and sour cream. If you’ve got some extra time, I highly recommend using a slow cooker or pressure cookie (hi Instant Pot!) to make your own. Rotisserie is a great option if you’re in a time crunch. To start, you’ll need about a pound of seasoned shredded chicken. They’re still a hit at our house, especially with my husband. My mom would make these all of the time, and we always devoured them! While I absolutely adore red enchiladas, these green chili enchiladas have a special place in my heart. I have so many delicious Mexican recipes in my repertoire, but for now, let’s talk enchiladas. This is a yummy recipe in my “I need to share these Mexican inspired recipes on the blog because people keep asking for them” series. Consider pairing these with Refried Beans, Roasted Salsa Verde, or Favorite Beef Tacos. Mom’s green chicken enchiladas are always a big hit! They’re loaded with seasoned shredded chicken, sour cream, LOTS of cheese, and topped with a green chile sauce. Did I mention they are also super quick and easy? Cheesy and gooey these are the BEST green enchiladas.
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