Monterey Jack Chicken Enchiladas with Green Sauce

Recipe Collection: Dinner

Monterey Jack Chicken Enchiladas with Green Sauce bring the vibrant flavors of Mexico to your table. This dish combines tender chicken, rich Monterey Jack cheese, and a vibrant green enchilada sauce, making it perfect for family dinners or gatherings. With its creamy texture and bold flavors, these enchiladas are versatile enough to be served with a side of rice or fresh salad. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious meal!

Overview

These Creamy Green Sauce Chicken Enchiladas are a delightful twist on a classic Mexican dish. With tender chicken, creamy Monterey Jack cheese, and a zesty 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
• 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. Prepare the Rice: In a large skillet, melt the butter over medium heat. Add the rice and minced garlic, sautéing until the rice is lightly toasted. Pour in the chicken broth, bring to a simmer, cover, and cook on low heat for 15-20 minutes until the rice is tender. Let it cool.
2. Preheat the Oven: Set your oven to 350 degrees F (175 degrees C).
3. Prepare the Cheese: Cube 3/4 pound of the Monterey Jack cheese. Shred the remaining 1/4 pound and set aside.
4. Mix the Filling: 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.
5. Warm the Tortillas: Wrap the tortillas in a damp paper towel and microwave for 2 minutes to soften them.
6. Assemble the Enchiladas: Spread 1/4 cup of the green enchilada sauce in the bottom of a 9x13 inch baking dish. Place a portion of the chicken mixture on each tortilla, roll them up, and place them seam-side down in the dish. Repeat until the dish is full.
7. Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
8. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
9. Serve: Let the enchiladas cool slightly before serving. Enjoy with a side of sour cream or guacamole for added flavor.

Enjoy your homemade Monterey Jack Chicken Enchiladas with Green Sauce!