20 min
35 min

Green Chicken Enchiladas


  • 1 package (12 oz.) Ranchero® Queso Fresco cheese

  • ½ package (5 oz.) Cacique® Cotija, crumbled

  • 3 chicken breasts, pan fried or grilled, and shredded

  • 1 dozen corn tortillas

  • 2 cups green enchilada sauce

  • ½ cup cilantro, chopped

  • 1-2 jalapeños or Serrano chilies, minced

Preparation Method
Preheat oven to 350°F.

In a mixing bowl, combine chicken, chilies, ½ package Queso Fresco, 2.5 oz. Cotija cheese and 4 tablespoons of enchilada sauce then set aside. In a medium-sized saucepan, bring the remaining enchilada sauce to a boil then lower heat. Dip each tortilla, one at a time, in the sauce until soft. (about 10 seconds) Carefully place each tortilla on a plate. Spoon chicken mixture and cheese mixture onto the tortilla. Roll and arrange enchiladas seam side down in pan. Repeat with each tortilla.

Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with remaining cheeses and bake for 5-7 minutes or until cheese starts to brown.

Garnish with cilantro and serve hot.
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