Get ready to transform your dinner routine with these mouthwatering Chicken Enchiladas with Salsa Verde - a dish so delicious, it'll transport you straight to the vibrant streets of Mexico! Imagine tender, juicy shredded chicken wrapped in soft corn tortillas, smothered in tangy salsa verde and melted cheese, creating a symphony of flavors that will have your family begging for seconds. Whether you're a Mexican cuisine enthusiast or just looking to spice up your weeknight meals, this recipe is your ticket to culinary excitement!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 8 corn tortillas
- 1 cup salsa verde
- 1 cup cheese, shredded
- 1/2 onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onions until they become translucent and slightly soft, about 3-4 minutes.
- Add the shredded chicken to the skillet, season with salt and pepper. Stir to combine and warm the chicken thoroughly.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Pour a thin layer of salsa verde on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill with a portion of the chicken and onion mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining salsa verde over the top of the enchiladas.
- Sprinkle the shredded cheese evenly over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped onions or fresh cilantro if desired.
Tips
- Use warm tortillas to prevent cracking when rolling
- Shred chicken while it's still warm for easier handling
- Don't overfill tortillas - this can cause them to tear
- Use fresh, high-quality salsa verde for the best flavor
- Let enchiladas rest for 5 minutes after baking to set the filling
- For extra flavor, consider adding a sprinkle of fresh cilantro or chopped green onions before serving
- If you want a spicier version, add some diced jalapeños to the chicken mixture
Nutrition Facts
Calories: 346kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
