Salsa Verde Chicken Enchiladas
These salsa verde chicken enchiladas are creamy, cheesy and packed with zesty flavor. They’re easy to prepare and make a satisfying, comforting meal.
Servings: 12 enchiladas
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
- 3 Cups chicken cooked and shredded
- 1 to 2 Cups salsa verde homemade or store-bought
- 1 Cup sour cream or Greek yogurt
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon ground cumin
- ½ Teaspoon chili powder optional
- ½ Teaspoon salt
- 2 Cups Monterey Jack cheese or Pepper Jack, shredded
- 12 tortillas small, flour or corn
- juice of 1 lime
Optional Toppings
- 1 avocado thinly sliced
- ¼ Cup fresh cilantro chopped
- sour cream
Instructions
- Preheat oven to 375°F and lightly grease a 9 x 13-inch baking dish.
- In a large bowl, mix shredded chicken, 1 cup salsa verde, sour cream, onion powder, garlic powder, cumin, chili powder, 1 cup cheese, cilantro, and lime juice until well combined.
- Spread ½ cup salsa verde across the bottom of the baking dish.
- Warm tortillas (microwave for 30 seconds wrapped in a damp towel) to make them pliable.
- Spoon about ¼ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Continue until all tortillas are filled.
- Pour remaining salsa verde over the enchiladas, spreading evenly. Sprinkle the remaining 1 cup cheese over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro, avocado slices and/or sour cream and serve.
Notes
Warm tortillas first: This prevents cracking when rolling.
Don’t overfill: Use about ¼ cup filling per tortilla to keep them intact.
Bake in two stages: Cover first for even cooking, then uncover for melted cheese.
Balance acidity: Add a pinch of sugar or honey if salsa verde is very tangy.
Don’t overfill: Use about ¼ cup filling per tortilla to keep them intact.
Bake in two stages: Cover first for even cooking, then uncover for melted cheese.
Balance acidity: Add a pinch of sugar or honey if salsa verde is very tangy.
Nutrition
Calories: 267kcal | Carbohydrates: 19g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 585mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 2mg
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