Flavor-Packed Green Sauce Chicken Enchiladas

Recipe Collection: Dinner

Flavor-Packed Green Sauce Chicken Enchiladas transform your dinner table with a non-vegetarian Mexican dish featuring tender chicken, Monterey Jack cheese, and sweet corn, all enveloped in soft corn tortillas and topped with a tangy green enchilada sauce. Perfect for family gatherings or weeknight meals, these enchiladas are a crowd-pleaser that bursts with flavor in every bite.

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Overview

These Zesty Green Sauce Chicken Enchiladas are a delightful twist on a classic Mexican dish. Packed with tender chicken, creamy Monterey Jack cheese, and sweet corn, all wrapped in soft corn tortillas and smothered in a tangy green enchilada sauce, this recipe promises a burst of flavor in every bite. Perfect for family dinners or gatherings, these enchiladas are sure to become a favorite.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 1 Tablespoon (tbsp) butter
• 1 Cup white rice
• 14.5 Ounces (oz) can chicken broth
• 3 Boneless chicken breast halves, cubed
• 1 Pound (lb) Monterey Jack cheese, divided
• 11 Ounces (oz) can sweet corn, drained
• 24 Ounces (oz) jar green enchilada sauce
• 24 6 Inch corn tortillas
• 1 Clove garlic, minced
• 1 Small can diced green chiles
• 0.5 Cup sour cream
• 0.5 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) chili powder
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) black pepper, ground

Steps

1. In a large skillet, melt the butter over medium heat. Add the rice and minced garlic, sautéing until the rice is lightly toasted.
2. Pour in the chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until the rice is tender. Let cool.
3. Preheat your oven to 350 degrees F (175 degrees C).
4. Cube 3/4 pound of the Monterey Jack cheese; shred the remaining 1/4 pound and set aside.
5. In a large bowl, combine the cubed chicken, cubed cheese, drained corn, cooled rice, diced green chiles, sour cream, cumin, chili powder, salt, and pepper. Mix well.
6. Warm the corn tortillas in the microwave for 2 minutes to make them pliable.
7. Spread 1/4 cup of the green enchilada sauce in the bottom of a 9x13 inch baking dish.
8. Place a portion of the chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
9. Pour the remaining green enchilada sauce evenly over the enchiladas.
10. Sprinkle the shredded Monterey Jack cheese over the top.
11. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
12. Serve hot, garnished with additional sour cream and fresh cilantro if desired.

Enjoy your homemade Flavor-Packed Green Sauce Chicken Enchiladas!