Description
Celebrate St. Patrick’s Day with these easy and flavorful Green Chicken Enchiladas featuring tender shredded chicken, vibrant fresh spinach, creamy cheese, and zesty green salsa baked to perfection. A festive and wholesome meal ready in just 35 minutes, perfect for a family dinner.
Ingredients
Scale
Chicken and Filling
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh spinach, chopped
- 1 cup green salsa
- 8 oz cream cheese, softened
- ½ cup fresh cilantro, chopped
Assembly and Topping
- 8 corn tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking.
- Cook and Shred Chicken: In a skillet over medium heat, cook the chicken breasts for 6-8 minutes on each side until fully cooked and no longer pink inside. While warm, shred the chicken into bite-sized pieces using two forks or your hands.
- Mix Filling: In a large bowl, combine the shredded chicken, chopped spinach, softened cream cheese, half of the green salsa, and chopped cilantro. Mix thoroughly until the ingredients are evenly incorporated.
- Assemble Enchiladas: Spoon about 2 tablespoons of the filling onto each corn tortilla, rolling each tortilla tightly, then place seam-side down in the prepared baking dish to keep them sealed.
- Add Salsa and Cheese Topping: Drizzle the remaining green salsa evenly over the rolled enchiladas, then generously sprinkle the shredded Monterey Jack and cheddar cheese blend across the top.
- Bake Until Bubbly and Golden: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown, and the enchiladas are heated through.
Notes
- Ensure the chicken is cooked thoroughly before shredding to avoid any undercooked meat.
- You can substitute corn tortillas with flour tortillas if preferred.
- For a spicier dish, add some diced jalapeños or hot sauce to the filling or salsa.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a creamier texture, you can add a bit more cream cheese or sprinkle some queso fresco on top before baking.
