It’s almost Cinco de Mayo, so I decided to make a classic Mexican dish with these green enchiladas. Enchiladas are a traditional Mexican dish that has been enjoyed for centuries. This chicken enchiladas with green sauce recipe is an easy way to enjoy quality Mexican food right at home.
History of Enchiladas
The origins of enchiladas can be traced back to pre-Columbian times when the Mayan and Aztec civilizations used corn tortillas to wrap and fill various ingredients such as meat, beans, and vegetables. It wasn’t until the arrival of the Spanish in the 16th century that enchiladas, as we know them today, started to take shape.
Green Enchiladas or Enchiladas Verdes
Green enchiladas, also known as “enchiladas verdes” in Spanish, are a variation of the classic dish that originated in the region of Mexico known as Sinaloa. The green sauce used in this dish is made from a combination of tomatillos, green chilies, cilantro, and other ingredients, giving it a tangy and slightly spicy flavor that perfectly complements the chicken filling.
Over time, green enchiladas have become a staple of Mexican cuisine and are enjoyed all over the world. They are often served with rice and beans, as well as a variety of toppings such as sour cream, avocado, and chopped onions. If you’d like to try making this green chicken enchiladas recipe, read on to see how to make them.
How to make Green Enchiladas
3 cups cooked, shredded chicken
1 pack of taco seasoning
3 cups mozzarella, shredded
2 cups monterey jack, shredded
1 cup sour cream
10 corn tortillas
1 (28 oz) can of green enchilada sauce
Cilantro for garnish
To make this enchilada recipe with green sauce, preheat oven to 375°F. In a large bowl combine the chicken, 2 cups of the mozzarella, and 1 cups of the Monterey jack cheese, sour cream, and taco seasoning. Mix until combined. Layer the bottom of a 9×13 baking dish with green enchilada sauce to about a 1/4 inch.
Wrap tortillas in a damp paper or tea towel and microwave for 1 minute. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. arrange (seem side down) in the prepared 9×13 dish. Repeat until the filling is gone and you can’t fit any more enchiladas in the baking dish. Pour the remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese. Bake for 25 minutes, until cheese is starting to brown.
These green chicken enchiladas are a perfect balance of flavors and textures, with tangy green sauce, tender chicken, and melty cheese. They’re also incredibly versatile and can be adapted to suit your preferences. If you prefer a spicier flavor, simply add more green chiles to the sauce. You can also add some beans or corn to the chicken mixture for extra texture and flavor.
Green chicken enchiladas are a crowd-pleasing dish that is easy to make and packed with flavor. With this simple recipe, you can enjoy restaurant-quality enchiladas at home. So next time you’re in the mood for Mexican food, try making this delicious recipe for green chicken enchiladas.
If you’re looking for other Cinco de Mayo recipes, click here.