Get ready to transform your dinner routine with these mouthwatering Salsa Verde Green Chicken Enchiladas that will transport your taste buds straight to the heart of Mexico! Imagine tender, juicy chicken wrapped in soft corn tortillas, smothered in tangy salsa verde and melted cheese - this isn't just a meal, it's a culinary adventure that will have your family begging for seconds. Whether you're a Mexican cuisine enthusiast or just looking to spice up your weeknight dinner, these enchiladas are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium mixing bowl, combine the shredded chicken with 1/2 cup of salsa verde. Mix thoroughly to ensure the chicken is well-coated and seasoned.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Place a corn tortilla on a flat surface and add about 2-3 tablespoons of the chicken mixture down the center of the tortilla.
- Roll the tortilla tightly around the chicken filling and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining 1/2 cup of salsa verde evenly over the top of the rolled enchiladas, ensuring they are completely covered.
- 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 are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving.
- Drizzle sour cream over the top and garnish with fresh chopped cilantro before serving.
Tips
- For maximum flavor, use freshly shredded rotisserie chicken or season and cook chicken breasts specifically for this recipe.
- Warm tortillas are key! Always heat them slightly to prevent cracking when rolling.
- Don't be afraid to customize - try adding black beans, jalapeños, or switching up the cheese for your personal twist.
- Use a high-quality salsa verde for the best results - homemade or premium store-bought works best.
- Let the enchiladas rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.
- These enchiladas freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 310kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 9g
Cholesterol: mg
