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Salsa Verde Chicken Enchiladas Recipe

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4.1 from 54 reviews

Salsa Verde Chicken Enchiladas are a vibrant and flavorful Mexican-inspired dish featuring shredded chicken mixed with tangy salsa verde, spices, and cheese, all rolled in warm tortillas and baked until bubbly. Topped with fresh avocado, cilantro, and sour cream, these enchiladas deliver a perfect balance of creamy, spicy, and zesty flavors for a comforting and satisfying meal.

  • Total Time: 40 minutes
  • Yield: Serves 6

Ingredients

Main Ingredients

  • 3 Cups cooked and shredded chicken
  • 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 shredded Monterey Jack cheese or Pepper Jack cheese
  • 12 small tortillas (flour or corn)
  • Juice of 1 lime

Optional Toppings

  • 1 avocado, thinly sliced
  • ¼ Cup fresh cilantro, chopped
  • Sour cream

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish to prevent sticking.
  2. Mix Chicken Filling: In a large bowl, combine the shredded chicken, 1 cup of salsa verde, sour cream, onion powder, garlic powder, cumin, chili powder, salt, 1 cup of shredded cheese, chopped cilantro, and lime juice. Mix thoroughly until all ingredients are well incorporated.
  3. Prepare Baking Base: Spread ½ cup of salsa verde evenly across the bottom of the prepared baking dish to keep the enchiladas moist during baking.
  4. Warm Tortillas: To make tortillas more pliable and prevent cracking, warm them by microwaving wrapped in a damp towel for about 30 seconds.
  5. Assemble Enchiladas: Spoon approximately ¼ cup of the chicken mixture into the center of each warmed tortilla. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
  6. Add Salsa and Cheese: Pour the remaining salsa verde evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
  7. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, allowing flavors to meld and cheese to start melting.
  8. Bake Uncovered: Remove the foil and bake for an additional 5 minutes until the cheese is fully melted, bubbly, and slightly golden on top.
  9. Garnish and Serve: Remove from oven and garnish with fresh cilantro, sliced avocado, and a dollop of sour cream as desired. Serve warm and enjoy!

Notes

  • Warm tortillas before rolling to prevent them from cracking and tearing.
  • Use about ¼ cup of filling per tortilla to ensure they hold together well without overfilling.
  • Bake in two stages: covered first for even cooking, then uncovered for melted, bubbly cheese.
  • If the salsa verde is very tart, balance acidity by adding a pinch of sugar or honey to the mixture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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