Description
Salsa Verde Chicken Enchiladas are a delicious and easy-to-make dish featuring tender chicken, creamy cheese, and zesty salsa verde wrapped in tortillas and baked to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 24 ounces salsa verde, divided
- 2 ½ to 3 cups cooked chicken
- 8 to 10 medium-sized tortillas
- 1 ½ cups shredded manchego cheese (or Monterrey Jack, Pepper Jack)
- fresh cilantro, to taste for garnishing
Instructions
- Preheat oven to 400F (use convection if you have it) and to a 8×10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
- Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
- To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
- Divide the filling mixture evenly between 8 to 10 tortillas.
- Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
- Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
- Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
- Evenly sprinkle with cilantro to garnish and serve immediately.
Notes
- For a traditional flavor, use corn tortillas instead of flour.
- Feel free to mix different types of cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg