Shredded Chicken Enchiladas Verdes
Tired of last-minute dinner stress? These Shredded Chicken Enchiladas Verdes are a perfect solution for delicious, freezer friendly dinner recipes, making weeknights a breeze. You’ll love how easy it is to prepare a flavorful meal that’s ready whenever you are.
Key Ingredients & Substitutions
- Cooked Shredded Chicken: Use rotisserie chicken for a shortcut, or boil and shred chicken breasts.
- Green Enchilada Sauce: A good quality store-bought sauce works well.
- Corn Tortillas: Flour tortillas can be used for a softer texture.
- Cheese: Monterey Jack or a Mexican blend melts beautifully. Cheddar is also a good option.
Ingredients
Main:
- 3 cups cooked, shredded chicken
- 2 cups green enchilada sauce
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese
Optional:
- 1/2 cup sour cream (for serving)
- Chopped fresh cilantro (for garnish)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 6
- Tools Needed: 9×13 inch baking dish, large skillet or microwave-safe plate
Step-by-Step Instructions
1. Prepare Your Tortillas
Gently warm your corn tortillas in a dry skillet over medium heat for 15-20 seconds per side, or microwave them for 30 seconds wrapped in a damp paper towel. This makes them pliable and prevents tearing.
2. Assemble the Filling
In a medium bowl, combine your shredded chicken with 1/2 cup of the green enchilada sauce and 1/2 cup of the shredded cheese. Mix everything well so the chicken is evenly coated.
3. Fill and Roll
Pour 1/2 cup of green enchilada sauce into the bottom of your 9×13 inch baking dish. Take one warmed tortilla, spoon about 1/4 cup of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Top and Bake
Pour the remaining enchilada sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 1/2 cups of shredded cheese evenly over the top. Cover the baking dish loosely with aluminum foil.
5. Bake Until Bubbly
Bake in a preheated oven at 375°F (190°C) for 20 minutes with the foil on. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let it rest for a few minutes before serving. These make excellent freezer friendly dinner recipes.
Variation Ideas
- Add diced cooked bell peppers or corn to the chicken mixture for extra vegetables.
- Mix in a tablespoon of chopped canned green chiles with the chicken for a little extra kick.
- Top with a dollop of Greek yogurt instead of sour cream for a lighter option.
Storage Instructions
You can easily turn these enchiladas into freezer friendly dinner recipes. Allow the cooked enchiladas to cool completely. Cover tightly with plastic wrap and then aluminum foil, or transfer to an airtight freezer-safe container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. To reheat from frozen, bake covered at 350°F (175°C) for 45-60 minutes, then uncovered for 10-15 minutes, or until heated through.
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes, assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.
What kind of chicken should I use?
Any cooked shredded chicken works great, like rotisserie chicken or chicken breasts you’ve boiled and shredded.
Can I use flour tortillas instead of corn?
Absolutely, flour tortillas will give you a softer, less chewy enchilada.
How do I prevent tortillas from tearing?
Warming your tortillas briefly makes them much more pliable and less likely to tear.
Are these enchiladas spicy?
The spiciness depends on your green enchilada sauce. Choose a mild or hot version to your preference.
Can I freeze uncooked enchiladas?
Yes, you can assemble them uncooked and freeze. Thaw overnight in the refrigerator before baking as directed. This is a great way to prepare freezer friendly dinner recipes.
