Description
These Salsa Verde Chicken Enchiladas are a delicious and easy-to-make dish that combines tender shredded chicken, tangy salsa verde, creamy sour cream, and gooey cheese, all rolled up in soft tortillas and baked to perfection. A perfect meal for any day of the week!
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 2 cups salsa verde (store-bought or homemade)
- 1 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 tablespoon olive oil (for softening tortillas)
For Garnish (optional):
- Chopped fresh cilantro
- Diced avocado
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup salsa verde, 1/2 cup sour cream, 1 cup shredded cheese, cumin, garlic powder, salt, and pepper.
- Assemble the Enchiladas: Warm the tortillas and fill each with about 1/4 cup of the chicken mixture, then roll them up and place seam-side down in the baking dish.
- Add Sauce and Cheese: Whisk together the remaining salsa verde and sour cream, pour over the enchiladas, and sprinkle with the remaining 1/2 cup cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Garnish and Serve: Garnish with cilantro and avocado if desired, and serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap Monterey Jack for pepper jack for a spicy kick.
- Enchiladas can be assembled and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
