Description
These Salsa Verde Chicken Enchiladas are a quick and flavorful Mexican-inspired dish featuring tender shredded chicken mixed with creamy sour cream and zesty salsa verde, wrapped in warm tortillas, topped with cheese, and baked to perfection. Perfect for a comforting dinner or meal prep, they offer a delicious blend of tangy, savory, and cheesy flavors in every bite.
Ingredients
Scale
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 cup salsa verde, plus additional for topping
Assembly
- 8-10 corn or flour tortillas
- 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
- Cooking spray or butter, for greasing the baking dish
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken with sour cream, garlic powder, ground cumin, salt, and 1/2 cup salsa verde. Mix thoroughly until the ingredients are evenly distributed and the mixture is creamy.
- Fill the Tortillas: Lay out each tortilla flat and spoon an even amount of the chicken mixture into the center. Make sure not to overfill to allow for easy rolling.
- Roll the Tortillas: Carefully roll each tortilla tightly around the filling. Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish to prevent them from unrolling during baking.
- Top with Salsa Verde and Cheese: Pour additional salsa verde evenly over the rolled tortillas, ensuring they are covered well. Then sprinkle shredded cheese generously over the top to create a melty, golden crust.
- Bake Covered: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake the enchiladas for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 5 to 10 minutes. This step lets the cheese melt completely and develop a light golden-brown color.
- Serve: Remove the enchiladas from the oven and let them cool slightly for a few minutes before serving. This rest time helps the filling settle, making them easier to serve and enjoy.
Notes
- You can use either corn or flour tortillas depending on your preference; corn tortillas offer a more traditional taste.
- Leftover salsa verde chicken enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added spice, consider adding chopped jalapeños or a dash of chili powder to the chicken filling.
- If you prefer a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Make sure tortillas are soft and pliable before rolling; you can warm them slightly in a dry skillet or microwave.
