THE RECIPE JOURNAL · Main Course
Deliciously Creamy Chicken Enchiladas in Green Sauce
These creamy chicken enchiladas are packed with flavor and smothered in a vibrant green sauce that’s both tangy and comforting. Perfect for a cozy dinner, they’re easy to make and sure to please everyone at the table.
FROM THE KITCHEN • Deliciously Creamy Chicken Enchiladas in Green Sauce
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Preheat your oven to 350°F. In a bowl, mix together the sour cream and salsa until smooth. Heat some oil in a large skillet over medium heat, then add the onions and garlic. Cook, stirring occasionally, until they’re softened but still have a little bite, about 4 to 5 minutes. Add the cooked chicken, half of the sour cream mixture, the chiles, and half a cup of cheese to the skillet. Stir everything together until well combined.
02
Step 2
Lay out the tortillas and spoon about 1/3 cup of the chicken mixture down the center of each one. Roll them up and place them seam-side down in a greased 13x9-inch baking dish. Pour the remaining tomatillo sauce over the top and sprinkle with the rest of the cheese. Cover the dish with foil and bake for 15 to 20 minutes, until everything is heated through and bubbly. Let it cool for a few minutes before serving.
Why you’ll love it
This dish is packed with rich, creamy flavors that blend perfectly with the tangy green sauce. It’s comforting and satisfying, making it a great meal for any day of the week. Plus, it’s easy to make and always a crowd-pleaser.
How to serve
Serve these enchiladas with a simple side salad or Mexican rice. A dollop of sour cream or some chopped fresh cilantro on top adds a nice touch. For extra flavor, try adding slices of avocado or a squeeze of lime.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to keep them moist. You can also freeze the enchiladas for up to 2 months; thaw overnight before reheating.
