Description
These Salsa Verde Chicken Enchiladas are a flavorful and comforting dish that is perfect for a weeknight dinner or a casual gathering. The combination of tender shredded chicken, tangy salsa verde, and creamy cheeses wrapped in tortillas creates a delicious and satisfying meal.
Ingredients
Scale
For the Enchiladas:
- 3 cups cooked shredded chicken
- 2 cups salsa verde, divided
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 8 flour or corn tortillas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, mix chicken, 1 cup salsa verde, sour cream, 1/2 cup Monterey Jack cheese, cheddar cheese, garlic powder, and cumin.
- Assemble the Enchiladas: Spread 1/2 cup salsa verde in a baking dish. Fill each tortilla with chicken mixture, roll tightly, and place in the dish seam-side down.
- Bake: Pour remaining salsa verde over enchiladas, top with Monterey Jack cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted.
- Serve: Sprinkle with cilantro and serve with lime wedges.
Notes
- You can use rotisserie chicken for convenience.
- For extra heat, add jalapeños or cayenne to the filling.
- Corn tortillas offer a traditional texture, while flour tortillas are softer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
