Ingredients
Scale
For the Chicken Filling
- 2 cups cooked shredded chicken (rotisserie or poached breast)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Green Cream Sauce
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup green salsa (tomatillo salsa or salsa verde)
- 1/2 cup sour cream
- 1/2 cup heavy cream or full-fat milk
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
For Assembly
- 8 to 10 corn tortillas (or small flour tortillas if preferred)
- 1 1/2 cups shredded cheese (Monterey Jack, mozzarella, or Mexican blend)
- 2 tablespoons chopped cilantro (optional for garnish)
Preparation Notes
- If using raw chicken, boil or bake chicken breast until cooked through, then shred
- For beef lovers, substitute chicken with cooked and shredded beef or ground beef
- Homemade green salsa can be made with canned tomatillos, garlic, jalapeño, and cilantro blended together
- Use freshly grated cheese for better melt and flavor
- Warm tortillas before rolling to prevent cracking
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until soft.
- Stir in the shredded chicken, cumin, paprika, salt, and pepper. Mix well and cook for another 2 to 3 minutes. Set aside.
- In a separate saucepan, heat 1 tablespoon olive oil. Add the chopped onion and cook for 3 to 4 minutes until lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the green salsa, sour cream, and heavy cream. Add ground cumin, salt, and pepper to taste.
- Let the sauce simmer for 5 to 7 minutes on low heat until slightly thickened. Blend if a smoother sauce is desired.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with oil or cooking spray.
- Warm the tortillas briefly in a skillet or microwave to make them pliable. Wrap in a clean towel to keep warm.
- Spoon 1 to 2 tablespoons of chicken filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Repeat until all the filling and tortillas are used.
- Pour the prepared green sauce evenly over the rolled tortillas. Use a spatula to spread if needed.
- Sprinkle shredded cheese generously over the top of the sauced tortillas.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for another 10 to 15 minutes, or until the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Notes
- Use pre-cooked rotisserie chicken to save time and reduce prep
- Always warm tortillas before rolling to prevent them from tearing or cracking
- If the sauce seems too thick, thin it slightly with a splash of milk
- For more texture, add a few tablespoons of cooked corn or black beans to the filling
- Use flour tortillas if corn tortillas are hard to work with or if you prefer a softer texture
- The dish can be assembled a day ahead and refrigerated before baking
- To reduce spice, choose mild green salsa or add extra sour cream to mellow the flavor
- Freeze leftovers in individual portions for quick meals later
- Prep Time: 20 minutes
- Cook Time: 30 minutes