Description
Salsa Verde Chicken Enchiladas are a quick and easy weeknight dinner featuring tender shredded chicken wrapped in soft tortillas, smothered with vibrant, tangy salsa verde sauce, and topped with gooey melted cheese. This family-friendly dish combines fresh ingredients and classic Mexican flavors, perfect for making ahead or customizing to your taste.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup salsa verde
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Tortillas and Cheese
- 8 flour or corn tortillas
- 1 1/2 cups shredded Monterey Jack or cheddar cheese, divided
Garnish
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving (optional)
- Sliced avocado, for serving (optional)
Instructions
- Prepare the Chicken Filling: Shred the cooked chicken into bite-sized pieces. In a skillet over medium heat, sauté the chopped onion and garlic until fragrant and soft, about 3-4 minutes. Add the shredded chicken, salsa verde, ground cumin, salt, and pepper. Stir to combine and warm through, allowing the flavors to meld.
- Warm the Tortillas: Lightly warm the tortillas using a skillet or microwave for 20-30 seconds each, making them pliable and easier to roll without cracking during assembly.
- Assemble the Enchiladas: Spread a thin layer of salsa verde sauce on the bottom of a baking dish. Spoon a generous amount of the chicken filling onto each tortilla, sprinkle with some shredded cheese, and roll tightly. Place each rolled tortilla seam-side down in the baking dish.
- Top and Bake: Pour the remaining salsa verde evenly over the assembled enchiladas. Sprinkle the rest of the shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from the oven and let the enchiladas rest for 5 minutes to allow the sauce to thicken and flavors to meld. Garnish with chopped fresh cilantro. Serve with sour cream and sliced avocado if desired.
Notes
- Use homemade salsa verde for the freshest flavor, but store-bought works well too.
- Don’t overfill the tortillas to prevent tearing and spilling when rolling.
- Warming tortillas before rolling helps keep them flexible and easy to handle.
- Add cheese both inside the filling and on top for extra melty goodness.
- Let enchiladas rest after baking for better texture and flavor melding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg