Description
These Salsa Verde Chicken Enchiladas are quick and easy to make, featuring tender chicken wrapped in tortillas and smothered with tangy salsa verde and melted cheese. Perfect for a weeknight dinner, this comforting dish balances vibrant, fresh flavors with creamy, cheesy goodness, and is finished with a sprinkle of fresh cilantro.
Ingredients
Units
Scale
Tortillas & Main Components
- 8 to 10 medium-sized tortillas (flour or corn)
- 2 1/2 to 3 cups cooked chicken, shredded or diced
Sauces & Oils
- 24 ounces salsa verde, divided
- 2 tablespoons olive oil
Cheese & Garnish
- 1 1/2 cups shredded manchego cheese (or Monterrey Jack, Pepper Jack, or cheese blend)
- Fresh cilantro, to taste, for garnish
Instructions
- Prepare Baking Dish – Preheat your oven to 400°F. Drizzle 2 tablespoons of olive oil into an 8×10-inch (or similar sized) casserole dish, tilting the dish to coat the bottom evenly.
- Add First Layer of Salsa – Pour 8 ounces of the salsa verde evenly over the bottom of the prepared baking dish and set aside.
- Mix Filling – In a medium bowl, combine 8 ounces of salsa verde with the cooked chicken. Mix thoroughly to ensure the chicken is evenly coated and moist.
- Fill and Roll Tortillas – Divide the chicken filling evenly among the tortillas. Roll each tortilla tightly around the filling and place them seam side down in the baking dish.
- Add Remaining Salsa – Drizzle the remaining 8 ounces of salsa verde evenly over the rolled tortillas in the baking dish, ensuring full coverage.
- Add Cheese and Bake – Sprinkle 1 1/2 cups of shredded cheese evenly over the sauced tortillas. Bake for about 15 minutes, or until the cheese is fully melted and lightly golden brown on top.
- Garnish and Serve – Remove from the oven and immediately sprinkle with fresh cilantro. Serve hot and enjoy!
Notes
- Chicken Options: Use diced, baked chicken or save time with shredded rotisserie chicken. Traditional prep involves poaching chicken with onion and garlic before shredding.
- Tortilla Tips: Warm corn tortillas in a low oven for a few minutes to make them more pliable for rolling and prevent tearing.
- Storage: Store leftovers in an airtight container. Enchiladas will keep in the fridge for up to 5 days or in the freezer for up to 4 months.
- Cheese Varieties: Feel free to substitute your favorite cheese blend for manchego or use spicier options like Pepper Jack for more kick.
- Make Ahead: Prepare everything ahead and refrigerate before baking to save time; add a few extra minutes to baking if chilled.
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 2g
- Sodium: 660mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 52mg
