Salsa Verde Chicken Enchiladas are a vibrant and zesty twist on the traditional enchilada. These enchiladas are filled with tender shredded chicken, smothered in a tangy salsa verde made from tomatillos, and baked to perfection with melted cheese on top. The brightness of the green salsa contrasts beautifully with the richness of the chicken and cheese, making this dish both comforting and refreshing. Serve these enchiladas with a side of fresh guacamole or a simple salad for a satisfying meal that’s sure to impress.
Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups salsa verde (store-bought or homemade)
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- 12 corn tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes. Add the shredded chicken to the skillet, season with salt and pepper, and stir well to combine. Remove from heat.
- Mix the sauce: In a separate bowl, combine the salsa verde and sour cream. Set aside 1 cup of this mixture for topping.
- Warm the tortillas: To prevent cracking, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Assemble the enchiladas: Spread a thin layer of the salsa verde mixture on the bottom of the prepared baking dish. Take each tortilla, spoon in some of the chicken filling, add a sprinkle of cheese, then roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with sauce and cheese: Pour the reserved salsa verde mixture over the rolled enchiladas, spreading it evenly. Sprinkle the Monterey Jack and cheddar cheeses over the top.
- Bake: Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Enjoy your Salsa Verde Chicken Enchiladas with a dollop of sour cream or guacamole for extra flavor!
