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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas
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Salsa Verde Chicken Enchiladas offer a quick and flavorful dinner featuring tender shredded chicken mixed with tangy salsa verde, wrapped in soft tortillas, baked with melted Monterey Jack and cheddar cheese. Perfect for busy weeknights, this dish delivers bright, fresh flavors with minimal prep and easy cleanup.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup salsa verde (fresh or store-bought)
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • ¼ cup chopped fresh cilantro

Toppings and Assembly

  • 8–10 flour or corn tortillas
  • 1 ½ cups shredded cheese (Monterey Jack and cheddar mix)

Instructions

  1. Prepare the chicken filling: Heat a skillet over medium heat and sauté the finely chopped onion and minced garlic until fragrant and translucent. Add the shredded chicken, half of the salsa verde, ground cumin, salt, and pepper. Stir well and cook until heated through, then mix in the chopped cilantro. Taste and adjust seasoning as needed.
  2. Warm the tortillas: Soften the tortillas by warming them in a dry skillet or microwave for a few seconds. This prevents cracking when rolling and helps them absorb the sauce better while baking.
  3. Assemble the enchiladas: Spoon about ⅓ cup of the chicken mixture onto each warmed tortilla, roll tightly, and place seam-side down in a prepared baking dish to keep them closed during baking.
  4. Add salsa and cheese: Pour the remaining salsa verde evenly over the rolled enchiladas, then cover liberally with the shredded cheese mixture to create a flavorful sauce and golden crust.
  5. Bake until bubbly: Bake at 375°F (190°C) for 15-20 minutes or until the cheese is melted, bubbly, and lightly browned. Remove from oven and let rest for 5 minutes before serving to meld the flavors and make slicing easier.

Notes

  • Use rotisserie chicken for quick prep and added flavor.
  • If your salsa verde is watery, drain slightly to prevent soggy enchiladas.
  • Do not overfill tortillas; about ⅓ cup filling per tortilla is ideal for rolling.
  • For saucier enchiladas, add extra salsa verde before baking.
  • Allow enchiladas to rest 5 minutes after baking for better flavor and texture.

Nutrition

Keywords: Salsa Verde, Chicken Enchiladas, Mexican, Quick Dinner, Baked Enchiladas, Easy Recipe

Find it online: https://linacorner.com/salsa-verde-chicken-enchiladas/