Zesty Green Chicken Enchiladas

$To make green chicken enchiladas, gather these ingredients: - 2 cups cooked chicken, shredded - 1 cup green enchilada sauce - 1 cup fresh spinach, chopped - 1 cup cheese (Monterey Jack or a blend) - 8 small corn tortillas - 1/2 cup black beans, rinsed and drained - 1/4 cup fresh cilantro, chopped - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil - Slices of avocado and additional cilantro for garnish If you need to swap some ingredients, try these options: - Use shredded rotisserie chicken for quick prep. - Try salsa verde in place of green enchilada sauce for added flavor. - Spinach can be replaced with kale or Swiss chard. - Use any cheese blend you like, such as cheddar or pepper jack. - Black beans can be swapped for pinto beans or even lentils. Seasoning makes a big difference in flavor. Here are some tips: - Always taste as you go. This helps you adjust the salt and spice levels. - Adding a squeeze of lime juice can brighten up the dish. - Fresh herbs, like cilantro, add a burst of freshness. - Consider adding a pinch of chili powder for extra heat. - If you want more depth, try smoked paprika or onion powder. {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easy and fun. You need: - 2 cups cooked chicken, shredded - 1 cup green enchilada sauce - 1 cup fresh spinach, chopped - 1 cup cheese (Monterey Jack or a blend) - 8 small corn tortillas - 1/2 cup black beans, rinsed and drained - 1/4 cup fresh cilantro, chopped - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil Next, preheat your oven to 375°F (190°C). In a large bowl, mix the shredded chicken, spinach, black beans, and half the cheese. Add the green enchilada sauce, cumin, and garlic powder. Season with salt and pepper. Stir until well blended. Now, it’s time to fill the tortillas. Warm the corn tortillas in a dry skillet for about 30 seconds on each side. This makes them soft and easy to roll. Take one tortilla and fill it with about 1/4 cup of the chicken mixture. Roll it tightly and place it seam-side down in a greased baking dish. Repeat this with all the tortillas. Before you add the sauce, spread about 1/4 cup of the remaining enchilada sauce on the bottom of the dish. This helps prevent sticking. Once all tortillas are rolled, pour the rest of the enchilada sauce over the top. Sprinkle the remaining cheese on top. Cover your dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Once baked, take them out and let them cool for a few minutes. For a fresh touch, garnish with chopped cilantro and avocado slices. Serve the enchiladas on a colorful platter. Drizzle with extra green sauce for a beautiful finish. Enjoy your tasty meal! To make your corn tortillas soft, warm them up. Heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This quick step helps them roll better. To boost flavors, add more spices. Try adding extra cumin or a pinch of chili powder. Fresh herbs like cilantro also brighten up the dish. You can even mix in some lime juice for a zesty kick. Avoid using cold tortillas. Cold tortillas crack easily. Also, do not overload the tortillas with filling. Filling them too much makes rolling hard. Lastly, don’t skip the baking step. Baking helps meld the flavors together and makes the cheese melt beautifully. Pro Tips Warm Your Tortillas: Warming the corn tortillas in a skillet makes them more pliable and less likely to tear when rolling. Extra Creamy Filling: For an even creamier filling, consider adding a dollop of sour cream or cream cheese to the chicken mixture. Customize Your Cheese: Experiment with different cheeses like pepper jack or queso fresco for a unique flavor profile. Make Ahead: Prepare the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking for a quick weeknight meal. {{image_2}} I love vegetarian green enchiladas. They are packed with flavor and nutrients. To make them, swap the chicken for more veggies. You can use zucchini, mushrooms, or bell peppers. Add black beans for protein. Use the same spices to keep the taste vibrant. Top with cheese and bake just like the chicken version. You’ll enjoy a tasty meal that everyone will love. If you want to switch up the protein, you have options! Ground turkey or beef works well. Simply cook it before mixing with the sauce and veggies. You can also try shredded pork or even tofu for a unique spin. Each protein brings its own flavor to the dish. Feel free to experiment and find your favorite. For a gluten-free option, use corn tortillas. They work great in this recipe. Make sure to check the label when buying. Some brands add gluten. You can also try using lettuce leaves instead of tortillas for a lighter dish. This adds crunch and freshness while keeping the meal gluten-free. Enjoy your enchiladas without worry! To freeze your green chicken enchiladas, let them cool first. Wrap each enchilada in plastic wrap. Place them in a freezer-safe bag. Make sure to remove as much air as possible. Label the bag with the date. They will stay fresh in the freezer for up to three months. For short-term storage, keep the enchiladas in the fridge. Place them in a covered dish. They will last in the refrigerator for about three to four days. Make sure to cover them well to prevent drying out. To reheat, you can use an oven or a microwave. For the oven, preheat to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 15-20 minutes, or until warm. If using a microwave, place one enchilada on a plate. Heat for 1-2 minutes, checking to ensure it’s hot throughout. Enjoy your meal again! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This step makes your cooking faster and easier. Green chicken enchiladas pair well with various sides. Here are some ideas: - Mexican rice - Refried beans - A fresh salad - Corn on the cob - Sliced avocado These sides add color and taste to your meal. Green enchiladas are usually milder than red ones. They often use green chilies, which have a gentle heat. Red enchiladas use red chilies, which can be hotter. If you want more heat, add jalapeños or hot sauce to your green enchiladas. In this blog post, we covered all you need for great green chicken enchiladas. We stated the key ingredients and their substitutes, plus helpful seasoning tips. I broke down the steps for prepping, assembling, and baking your enchiladas. You learned ways to enhance flavors and avoid common mistakes. We also discussed fun variations, storage tips, and answered common questions. Whip up these tasty enchiladas for a satisfying meal! Enjoy experimenting in your kitchen.$

Zesty Green Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, spinach, and topped with green enchilada sauce and cheese.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup green enchilada sauce
1 cup fresh spinach, chopped
1 cup cheese (Monterey Jack or a blend)
8 small corn tortillas
0.5 cup black beans, rinsed and drained
0.25 cup fresh cilantro, chopped
0.5 teaspoon cumin
0.5 teaspoon garlic powder
to taste salt and pepper
1 tablespoon olive oil
to taste slices of avocado and additional cilantro for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, chopped spinach, black beans, 1/2 cup of green enchilada sauce, cumin, garlic powder, and half of the cheese (1/2 cup). Mix well and season with salt and pepper to taste.
In a lightly greased baking dish, spread about 1/4 cup of the remaining enchilada sauce on the bottom to prevent sticking.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Take a tortilla and fill it with about 1/4 cup of the chicken mixture, then roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining green enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Once baked, remove from the oven and let cool for a few minutes before garnishing with fresh cilantro and avocado slices.

Notes

Serve the enchiladas on a colorful platter, drizzled with extra green sauce, and garnished with avocado slices and a sprinkle of cilantro for a fresh twist.

Keyword chicken, enchiladas, green sauce, spinach