Green Monstah Chicken Enchiladas Verdes

Green Monstah Chicken Enchiladas Verdes

Bring authentic Mexican flavor to your table with our Green Monstah sauce! This Verde-style sauce combines tomatillos, poblanos, jalapeños, garlic, and a hint of pineapple sweetness for the perfect balance of tangy, smoky, and moderately spicy flavors. These enchiladas are comfort food with a kick!

Heat Level: Moderate Hot
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 (12 enchiladas)

Ingredients:

For the Enchiladas:

• 3 cups cooked, shredded chicken (rotisserie works great)
• 12 corn tortillas
• 1½ cups Green Monstah sauce (divided)
• 2 cups shredded Monterey Jack or Mexican blend cheese
• ½ cup sour cream
• 2 tablespoons vegetable oil

For Serving:

• Mexican rice
• Refried beans or black beans
• Fresh cilantro, chopped
• Diced white onion
• Lime wedges
• Extra Green Monstah sauce
• Crumbled queso fresco or cotija cheese

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

2. Prepare the filling: In a large bowl, mix shredded chicken with ½ cup Green Monstah sauce and ½ cup cheese. Set aside.

3. Warm the tortillas: Heat oil in a skillet over medium heat. Quickly dip each tortilla in the oil for 5-10 seconds per side to soften (this prevents cracking). Drain on paper towels.

4. Assemble enchiladas: Spread ¼ cup Green Monstah sauce on the bottom of the baking dish. Take each tortilla, add 3-4 tablespoons of chicken filling down the center, roll tightly, and place seam-side down in the dish.

5. Top and bake: Pour remaining ¾ cup Green Monstah sauce over the enchiladas, making sure they're well covered. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.

6. Serve: Let cool for 5 minutes. Drizzle with sour cream, garnish with fresh cilantro, diced onion, and crumbled queso fresco. Serve with Mexican rice, beans, and lime wedges on the side.

Chef's Tips:

• The Green Monstah sauce's tomatillo and poblano base creates authentic verde flavor with a moderate kick from the jalapeños
• The hint of pineapple in the sauce adds a subtle sweetness that balances the heat perfectly
• For milder enchiladas, mix sour cream into the sauce before pouring over the top
• Make it vegetarian by substituting black beans and sautéed vegetables for the chicken
• Leftover enchiladas reheat beautifully!

Why This Pairing Works: The creamy cheese and sour cream help tame the moderate heat of Green Monstah, while the Mexican rice and beans provide cooling, starchy elements. The fresh cilantro, onion, and lime add brightness that complements the sauce's tangy tomatillo base. Each bite delivers layers of flavor - smoky poblanos, zesty garlic, and that signature verde tang!