Mean Green Chicken Enchiladas

Get ready to elevate your enchilada game with these irresistible Mean Green Chicken Enchiladas! Packed with tender shredded chicken, vibrant salsa verde, creamy sour cream, and a zesty kick from green chilies and cumin, this recipe is a flavorful twist on a Mexican classic. Each flour tortilla is stuffed to perfection, smothered in a tangy homemade enchilada sauce, and topped with a bubbling duo of Monterey Jack and cheddar cheese. Finished with fresh avocado, scallions, and a squeeze of lime, these enchiladas are a wholesome, crowd-pleasing dinner option that's ready in under an hour. Perfectly balanced with bright, savory, and creamy flavors, they’ll quickly become a new family favorite. Great for weeknight meals or casual gatherings, these enchiladas are the ultimate comfort food indulgence!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Green salsa verde
• 1 cup Sour cream
• 0.5 cup Chopped fresh cilantro
• 1 can (4 oz) Diced green chilies
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 Flour tortillas (8 inches)
• 2 cups Shredded Monterey Jack cheese
• 1 cup Shredded cheddar cheese
• 1 tablespoon Olive oil
• 0.25 cup Thinly sliced scallions (green onions)
• 1 large Diced avocado
• 1 whole lime (cut into wedges) Lime wedges, for serving

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.

Step 2

In a large mixing bowl, combine the shredded chicken, 1 cup of green salsa verde, 1/2 cup sour cream, chopped cilantro, diced green chilies, garlic powder, cumin powder, salt, and black pepper. Mix until well combined and set aside.

Step 3

In a separate small bowl, combine the remaining 1 cup of green salsa verde with the remaining 1/2 cup of sour cream. Stir until smooth to create the enchilada sauce.

Step 4

Take one flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.

Step 5

Pour the enchilada sauce evenly over the rolled tortillas, spreading it to cover all the edges.

Step 6

Sprinkle the shredded Monterey Jack cheese and cheddar cheese evenly over the top of the enchiladas.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with sliced scallions, diced avocado, and additional chopped cilantro, if desired.

Step 9

Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	2644.3 grams (2644.3g)

Amount per serving	% Daily Value*
Calories	4750

Total Fat 250.10g	321%
Saturated Fat 116.70g	584%
Polyunsaturated Fat 1.30g
Cholesterol 1044mg	348%
Sodium 8673mg	377%
Total Carbohydrate 278.20g	101%
Dietary Fiber 35.90g	128%
Total Sugars 53.80g
Protein 352.50g	705%

Vitamin D 48IU	240%
Calcium 3437mg	264%
Iron 33mg	183%
Potassium 5307mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 29.5%

Carbs: 23.3%