Description
Salsa Verde Chicken Enchiladas are a comforting Mexican classic, filled with tender shredded chicken, zesty salsa verde, and melted cheese, all wrapped in soft tortillas. Baked until bubbly and golden, this easy dish brings vibrant, bold flavors to your table and is perfect for family dinners, casual gatherings, or meal prep.
Ingredients
-
2 cups shredded cooked chicken (rotisserie, baked, or poached)
-
1 ½ cups salsa verde (homemade or store-bought)
-
8–10 small corn or flour tortillas
-
1 ½ cups shredded Monterey Jack cheese (or Mexican blend)
-
¼ cup sour cream or cream cheese (optional for creamy filling)
-
1 teaspoon cumin (optional)
-
1 teaspoon garlic powder (optional)
-
Fresh cilantro (for garnish)
-
Optional toppings: avocado slices, diced onions, extra sour cream
Instructions
-
Preheat oven to 375°F (190°C).
-
In a bowl, mix shredded chicken, ½ cup salsa verde, ½ cup cheese, and optional sour cream, cumin, and garlic powder.
-
Warm tortillas using a microwave or skillet until soft.
-
Place a spoonful of filling into each tortilla and roll tightly.
-
Arrange rolled tortillas seam-side down in a baking dish.
-
Pour remaining salsa verde over the top, covering all the tortillas.
-
Sprinkle remaining cheese evenly over the dish.
-
Cover with foil and bake for 20 minutes.
-
Remove foil and bake an additional 5–10 minutes until cheese is bubbly and slightly golden.
-
Let rest for 5 minutes before serving. Top with cilantro, avocado, or other desired toppings.
Notes
For crispier edges, broil for 2–3 minutes after baking.
You can prepare the enchiladas ahead and refrigerate until ready to bake.
Use corn tortillas for a more traditional flavor or flour tortillas for easier rolling.
Adjust the spice level by adding more jalapeños or spicy salsa verde.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican