Skip links

Main navigation

Green Chicken Enchiladas

February 18, 2016

Green Chicken Enchiladas 0 0 5 0

I know a lot of people find making enchiladas intimidating. However, when you break it down, you’re just putting in some well flavored meat and veggie mixture inside a tortilla, rolling it up, toping that with a sauce and cheese and in the oven to bake until it’s nice and bubbly!

Add to favorites:


1 Tbsp olive or vegetable oil

1 onion, diced

2 cooked chicken breasts, shredded

1 bell pepper, thinly sliced

1 tsp cumin

1/2 tsp salt

dash of cinnamon

dash of cayenne pepper

dash of ground coriander

8 tortillas (I used whole wheat this time)

20 oz enchilada sauce (I used green enchilada sauce this time)

1 cup shredded cheddar cheese


1Heat oil in a skillet over medium heat.

2Add onion and saute for 2 minutes.

3Add bell pepper and continue to saute until veggies begin to be tender – about 5 minutes.

4Add shredded chicken, cumin, salt, cinnamon, cayenne, and coriander. Saute until meat is heated and all ingredients are well combined. Taste and add more seasoning if desired.

5Take saute pan off the heat.

6Pre-heat oven to 350 degrees.

7Meanwhile, spray a baking dish with a non-stick cooking spray.

8Divide meat and veggie mixture into eights. Place 1/8 of the mixture near the edge of a tortilla, roll, and place tortilla seam-side down in the baking dish. Repeat 7 more times.

9Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.

10Place baking dish in oven and cook until the dish is bubbly and cheese melted (about 15-20 minutes).


0 Reviews