Description
Salsa Verde Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken blended with tangy sour cream and zesty salsa verde, wrapped in soft tortillas, topped with melted Monterey Jack cheese, and baked to perfection. This recipe is perfect for a comforting family meal or a casual dinner with friends.
Ingredients
Scale
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup salsa verde, divided
Tortillas & Topping
- 8-10 corn or flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with sour cream, garlic powder, ground cumin, salt, and half of the salsa verde. Mix well until all ingredients are evenly incorporated.
- Fill the Tortillas: Lay out each tortilla on a flat surface and spoon an even amount of the chicken mixture onto the center of each one.
- Roll the Tortillas: Tightly roll each tortilla around the chicken filling and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Salsa Verde & Cheese: Pour the remaining salsa verde evenly over the rolled tortillas, then sprinkle the shredded Monterey Jack or Mexican blend cheese generously on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes to allow the flavors to meld and the filling to heat thoroughly.
- Uncover and Brown Cheese: Remove the foil and continue baking for an additional 5-10 minutes to melt and lightly brown the cheese topping for a delicious golden finish.
- Serve: Let the enchiladas cool slightly after baking, then serve warm. Enjoy your flavorful and comforting Salsa Verde Chicken Enchiladas!
Notes
- Use rotisserie chicken for a quick and easy meal.
- corn tortillas can be warmed before filling to make them more pliable and less likely to crack.
- Adjust the amount of salsa verde based on your spice preference.
- Feel free to substitute sour cream with Greek yogurt for a healthier option.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
