Green Chicken Enchilada from Mexico

Recipe from Mexico! It is so easy to make Green Chicken Enchilada with rice and beans. Sour cream and cilantro to top off a delicious weekday dinner without the hassle.

I'm not going to lie, these enchiladas are not easy to eat just one! I usually have two and believe me when I say, it's hard to stop. I started making these after a friend of mine had me for dinner and this was on my plate. 

She informed me that her Mexican mom said the sauce is as good as homemade so she started buying it herself. I need the sauce! Where is it, I must have the green sauce, I said. Would ya know, I go by it every time I pass the taco section bottom shelf at the grocery store.

Every bite is full of chicken, rice and beans but the green sauce melts into every bite with melted cheese that makes it the perfect bite. Now, let me share with you how my friend makes this recipe that is so quick and easy, you won’t believe it.

What Ingredients are in Green Chicken Enchilada?

• Roasted chicken
• Monterey Jack cheese
• beans
• cooked rice
• Hatch Green Chile Enchilada Sauce 
• tortillas
• cilantro leaves
• Olive oil

Where to Buy Ingredients?

Most grocery stores carry Hatch Green Chile Enchilada Sauce but if you can't find it, have no fear Amazon is here with the next day delivery!

How I Made Green Chicken Enchilada

• Shred chicken with a fork, add to mixing bowl.
• Coat one side of the tortilla with the Hatch green chile sauce.

• On the side it is coated, fill corn tortillas with shredded chicken, rice and beans.
• Place a little olive oil on the bottom of casserole along with a little green sauce.

• Roll each tortilla and place seam side down into a greased casserole dish.
• Repeat until the casserole dish is filled.

• Pour Hatch Green Chile Enchilada Sauce over enchiladas. 
• Sprinkle it with cheese.
• Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until the cheese is completely melted.
• Serve with chopped cilantro and sour cream on top. EnJoy!

Variations 

I have made these with tofu or jackfruit for a vegan version and it came out delicious.

Storage

These Green Chile Enchilada are great the next day. We have not been able to store them because they usually are gone the next day! I personally do not like to freeze tortilla with sauce it makes it to saggy once it is reheated. I've tried it with other recipes. Just my personal taste on this but I know a lot of people make a batch and freeze individually.

Top Tip

• Let the chicken cool of before shredding with a fork.
• I usually make a batch of rice that I freeze in individual contains so I can use when I need rice.
• Another trick for rice, most grocery stores have a food section with rice as a side. I sometimes just buy the rice and chicken.

I hope you love this recipe as much as I enjoy eating it. Till next time my friends, enjoy and happy eating.

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