Looking for a fun way to celebrate St. Patrick’s Day? These easy green chicken enchiladas are a festive and delicious choice.
They bring a pop of green to your table without any fuss. Your family will love the creamy sauce and melted cheese. This meal is ready in just 35 minutes.
Why This Recipe Is a Winner
This dish is a total winner for busy spring evenings. It uses simple ingredients to create a meal that feels special. You only need about 15 minutes of prep time.
The vibrant green salsa makes it perfect for a holiday celebration. It is budget-friendly and uses mostly pantry staples. Plus, it is a great way to use up leftover chicken.
Simple Method
Making these enchiladas is incredibly simple and stress-free. You just mix, roll, and bake until golden and bubbly. Using pre-cooked chicken is a great time-saving shortcut for you.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or pantry.
- 2 cups cooked chicken, shredded
- 16 ounces salsa verde
- 0.5 cup sour cream
- 8 corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
Step-by-Step
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
- In a medium bowl, mix the shredded chicken with ground cumin, garlic powder, and 0.25 cup of salsa verde.
- In a separate bowl, whisk the remaining salsa verde with the sour cream until smooth.
- Spread 0.5 cup of the salsa mixture onto the bottom of the prepared baking dish.
- Place a portion of chicken and 1 tablespoon of cheese into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the sauce is bubbling and the cheese is fully melted.
- Garnish with fresh cilantro and serve warm.
Best Ways to Enjoy It
Serve these warm with a side of Mexican rice or beans. A fresh garden salad adds a nice crunch to the meal. Set the table and enjoy a relaxing holiday dinner.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a 350°F oven for 10 minutes. This helps the cheese get melty and delicious again.
Tips for Best Results
- Don’t skip the step of greasing your baking dish.
- Avoid overfilling the tortillas so they roll up easily.
- Use rotisserie chicken to save even more time.
- Warm the tortillas slightly before rolling to prevent cracking.
- For St. Patrick’s Day, add extra green garnishes like avocado.
- Double the batch if you are feeding a larger crowd.
Make It Your Own
- Swap the chicken for black beans for a vegetarian version.
- Use flour tortillas if you prefer a softer texture.
- Add diced jalapeños for an extra kick of heat.
- In summer, top with fresh corn and tomato salsa.
Common Questions
Can I make it ahead?
Yes, you can assemble the dish the night before. Just keep it covered in the fridge until you are ready to bake.
What if I can’t find salsa verde?
You can use any mild green taco sauce as a substitute. The flavor will still be bright and delicious.
I hope these green enchiladas bring a little luck to your kitchen. They are a simple way to make the day feel special. Happy cooking and enjoy every cheesy bite!
— Lidia
St. Patrick’s Day Easy Green Chicken Enchiladas
Ingredients
- 2 cups cooked chicken, shredded
- 16 ounces salsa verde
- 0.5 cup sour cream
- 8 corn tortilla s
- 2 cups Monterey Jack cheese, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the shredded chicken with ground cumin, garlic powder, and 0.25 cup of salsa verde.
- In a separate bowl, whisk the remaining salsa verde with the sour cream until smooth.
- Spread 0.5 cup of the salsa mixture onto the bottom of the prepared baking dish.
- Place a portion of chicken and 1 tablespoon of cheese into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the sauce is bubbling and the cheese is fully melted.
- Garnish with fresh cilantro and serve warm.
