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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas
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Salsa Verde Chicken Enchiladas are a quick, flavorful, and cheesy dinner option combining tender shredded chicken, tangy salsa verde, and melty cheese wrapped in soft tortillas. Ready in under 30 minutes, this dish brings vibrant, zesty flavors perfect for weeknights or casual gatherings. Easy to customize and made with simple ingredients, these enchiladas offer a comforting meal that everyone will enjoy.

Ingredients

Scale

Protein and Sauce

  • 2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 ½ cups salsa verde

Tortillas and Cheese

  • 8 flour tortillas (or corn tortillas for gluten-free option)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Aromatics and Seasonings

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons oil for sautéing (vegetable or olive oil)

Garnishes (optional)

  • Fresh cilantro, chopped
  • Sour cream or crema

Instructions

  1. Prepare the Chicken Filling: Sauté finely chopped onion and minced garlic in oil over medium heat until fragrant and translucent. Add shredded cooked chicken, cumin, salt, and pepper. Stir in a generous amount of salsa verde and heat through, allowing the flavors to meld beautifully.
  2. Assemble the Enchiladas: Warm tortillas briefly to make them pliable. Spoon a generous portion of the chicken and salsa verde filling onto each tortilla, sprinkle with shredded cheese, then roll tightly. Place rolled enchiladas seam-side down in a baking dish to prevent unraveling.
  3. Top with Sauce and Cheese: Pour additional salsa verde evenly over the assembled enchiladas. Sprinkle more shredded cheddar and Monterey Jack cheese on top for a golden, bubbly finish.
  4. Bake Until Golden: Bake the enchiladas in a preheated oven at 375°F (190°C) for 15 to 20 minutes or until the sauce bubbles and the cheese melts and turns slightly browned.
  5. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and a dollop of sour cream or crema before serving.

Notes

  • Use rotisserie chicken to save time and add extra flavor and juiciness.
  • Warm tortillas by wrapping them in a damp towel and microwaving for soft flexibility to prevent tearing.
  • Do not skimp on salsa verde; more sauce means moister, more flavorful enchiladas.
  • Mix sharp cheddar and Monterey Jack cheeses for the best meltiness and depth of flavor.
  • Let enchiladas rest for 5 minutes after baking to allow the sauce to set and flavors to develop.

Nutrition

Keywords: salsa verde, chicken enchiladas, quick dinner, Mexican recipe, cheesy enchiladas, easy weeknight meal, shredded chicken, baked enchiladas

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