Zesty Green Chicken Enchiladas: A Flavor Fiesta!

These Green Chicken Enchiladas are a guaranteed crowd-pleaser! Packed with tender chicken, a creamy, tangy sauce, and melted cheese, they’re surprisingly easy to make. This recipe walks you through each step, ensuring enchilada perfection every time.

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of the savory chicken, vibrant green sauce, and gooey cheese is simply irresistible.
* **Easy to Customize:** Adjust the spice level, add your favorite veggies, or swap out the cheese – the possibilities are endless!
* **Perfect for Meal Prep:** Make a batch ahead of time and enjoy delicious enchiladas throughout the week.
* **Crowd-Pleasing:** This recipe is always a hit at parties, potlucks, and family gatherings.
* **Comfort Food at Its Finest:** Warm, cheesy, and satisfying, these enchiladas are the perfect comfort food.

## Ingredients You’ll Need

### For the Chicken Filling:

* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs
* **Olive Oil:** 1 tablespoon
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **Green Bell Pepper:** 1 medium, chopped
* **Jalapeño:** 1, seeded and minced (optional, for heat)
* **Cumin:** 1 teaspoon
* **Chili Powder:** 1 teaspoon
* **Oregano:** 1/2 teaspoon
* **Salt and Black Pepper:** To taste
* **Chicken Broth:** 1/2 cup
* **Cream Cheese:** 4 ounces, softened
* **Monterey Jack Cheese:** 1 cup, shredded, divided

### For the Green Sauce:

* **Tomatillos:** 1 pound, husked and rinsed
* **Serrano Peppers:** 2-3, stemmed (adjust to your spice preference)
* **Onion:** 1/2 medium, roughly chopped
* **Garlic:** 2 cloves, minced
* **Cilantro:** 1/2 cup, packed
* **Lime Juice:** 2 tablespoons
* **Chicken Broth:** 1/2 cup
* **Salt:** To taste

### Other:

* **Corn Tortillas:** 12-15 (6-inch)
* **Shredded Cheese:** 2 cups Monterey Jack, Cheddar, or Mexican blend
* **Optional Toppings:** Sour cream, guacamole, salsa, chopped cilantro

## Equipment You’ll Need

* Large Skillet
* Baking Dish (9×13 inch)
* Blender or Food Processor
* Cutting Board
* Knife
* Measuring Cups and Spoons

## Step-by-Step Instructions

Let’s dive into making these delicious Green Chicken Enchiladas!

### Part 1: Prepare the Chicken Filling

1. **Cook the Chicken:** There are several ways to cook the chicken:
* **Boiling:** Place the chicken breasts in a pot, cover with water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through (internal temperature of 165°F). Shred with two forks.
* **Baking:** Preheat oven to 375°F (190°C). Place chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through. Shred with two forks.
* **Instant Pot:** Place chicken breasts in the Instant Pot with 1 cup of chicken broth. Cook on high pressure for 8 minutes, followed by a 10-minute natural pressure release. Shred with two forks.
2. **Sauté the Vegetables:** Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic, chopped green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
3. **Add Spices:** Stir in cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
4. **Combine Chicken and Vegetables:** Add the shredded chicken to the skillet with the vegetables. Pour in chicken broth and stir well. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
5. **Add Cream Cheese and Cheese:** Reduce heat to low. Stir in the softened cream cheese and 1 cup of shredded Monterey Jack cheese until melted and creamy. Remove from heat.

### Part 2: Make the Green Sauce

1. **Roast the Tomatillos and Peppers:** Preheat broiler. Place tomatillos and serrano peppers (whole) on a baking sheet lined with foil. Broil for 5-7 minutes, flipping halfway through, until the tomatillos are slightly charred and softened. Watch carefully to prevent burning.
2. **Blend the Sauce:** Transfer the roasted tomatillos and peppers to a blender or food processor. Add chopped onion, garlic, cilantro, lime juice, chicken broth, and salt. Blend until smooth.
3. **Taste and Adjust:** Taste the sauce and adjust the seasoning as needed. Add more salt, lime juice, or serrano pepper for extra heat. Be cautious when adding more serranos – a little goes a long way!

### Part 3: Assemble the Enchiladas

1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Warm the Tortillas:** This step is crucial to prevent the tortillas from cracking. There are several ways to warm them:
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until softened.
* **Oven:** Wrap the tortillas in foil and warm in the preheated oven for 5-10 minutes.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until softened.
3. **Assemble the Enchiladas:** Dip each tortilla in the green sauce, coating both sides. Place a spoonful of chicken filling down the center of the tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
4. **Top with Sauce and Cheese:** Pour the remaining green sauce evenly over the enchiladas. Sprinkle generously with the remaining shredded cheese.
5. **Bake:** Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
6. **Garnish and Serve:** Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro.

## Tips for Success

* **Don’t Overfill the Tortillas:** Overfilling can cause the tortillas to tear during rolling.
* **Warm the Tortillas Properly:** Warming the tortillas is essential to prevent them from cracking.
* **Adjust the Spice Level:** Control the heat by adjusting the number of serrano peppers in the sauce and the jalapeño in the filling.
* **Use High-Quality Ingredients:** Fresh, high-quality ingredients will make a big difference in the flavor of your enchiladas.
* **Make Ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Freezing:** Assembled enchiladas can be frozen before baking. Wrap the baking dish tightly with plastic wrap and foil. Thaw in the refrigerator overnight before baking as directed, adding about 10-15 minutes to the baking time.

## Variations

* **Vegetarian:** Substitute the chicken with black beans, pinto beans, or crumbled tofu.
* **Spicy:** Add more serrano peppers to the sauce or a pinch of cayenne pepper to the filling.
* **Creamy:** Add more cream cheese to the filling or a dollop of sour cream to each enchilada before serving.
* **Seafood:** Replace the chicken with shrimp or crab.
* **Add Vegetables:** Mix in cooked corn, zucchini, or spinach to the chicken filling.

## Serving Suggestions

Green Chicken Enchiladas are delicious on their own, but they also pair well with a variety of side dishes:

* **Mexican Rice:** A classic side dish that complements the flavors of the enchiladas.
* **Refried Beans:** Creamy and flavorful, refried beans are a great accompaniment.
* **Guacamole and Chips:** A perfect appetizer or side dish.
* **Salsa and Sour Cream:** Essential toppings for enchiladas.
* **Mexican Salad:** A refreshing salad with lettuce, tomatoes, corn, black beans, and a lime vinaigrette.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients and portion sizes used.)

* Calories: 400-500 per serving
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

## Frequently Asked Questions (FAQ)

**Q: Can I use rotisserie chicken?**
A: Yes, rotisserie chicken is a great shortcut. Shred the chicken and use it in the filling.

**Q: Can I use flour tortillas?**
A: While corn tortillas are traditionally used for enchiladas, you can use flour tortillas if you prefer. However, they may become a bit soggy.

**Q: How can I make the sauce less spicy?**
A: Remove the seeds and membranes from the serrano peppers, or use fewer peppers.

**Q: Can I make this ahead of time?**
A: Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

**Q: Can I freeze these enchiladas?**
A: Yes, assembled enchiladas can be frozen before baking. Wrap the baking dish tightly with plastic wrap and foil. Thaw in the refrigerator overnight before baking as directed, adding about 10-15 minutes to the baking time.

## Green Chicken Enchiladas Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 30 minutes
**Cook Time:** 35 minutes

**Ingredients:**

### For the Chicken Filling:

* 2 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 medium green bell pepper, chopped
* 1 jalapeño, seeded and minced (optional)
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon oregano
* Salt and black pepper to taste
* 1/2 cup chicken broth
* 4 ounces cream cheese, softened
* 1 cup Monterey Jack cheese, shredded, divided

### For the Green Sauce:

* 1 pound tomatillos, husked and rinsed
* 2-3 serrano peppers, stemmed
* 1/2 medium onion, roughly chopped
* 2 cloves garlic, minced
* 1/2 cup cilantro, packed
* 2 tablespoons lime juice
* 1/2 cup chicken broth
* Salt to taste

### Other:

* 12-15 corn tortillas (6-inch)
* 2 cups shredded cheese (Monterey Jack, Cheddar, or Mexican blend)
* Optional toppings: sour cream, guacamole, salsa, chopped cilantro

**Instructions:**

### Prepare the Chicken Filling:

1. Cook the chicken using your preferred method (boiling, baking, or Instant Pot). Shred with two forks.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic, chopped green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
3. Stir in cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
4. Add the shredded chicken to the skillet with the vegetables. Pour in chicken broth and stir well. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
5. Reduce heat to low. Stir in the softened cream cheese and 1 cup of shredded Monterey Jack cheese until melted and creamy. Remove from heat.

### Make the Green Sauce:

1. Preheat broiler. Place tomatillos and serrano peppers on a baking sheet lined with foil. Broil for 5-7 minutes, flipping halfway through, until the tomatillos are slightly charred and softened. Watch carefully to prevent burning.
2. Transfer the roasted tomatillos and peppers to a blender or food processor. Add chopped onion, garlic, cilantro, lime juice, chicken broth, and salt. Blend until smooth.
3. Taste and adjust seasoning as needed.

### Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).
2. Warm the tortillas using your preferred method (microwave, oven, or skillet).
3. Dip each tortilla in the green sauce, coating both sides. Place a spoonful of chicken filling down the center of the tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
4. Pour the remaining green sauce evenly over the enchiladas. Sprinkle generously with the remaining shredded cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
6. Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro.

Enjoy your delicious Green Chicken Enchiladas!