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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas
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Salsa Verde Chicken Enchiladas are a vibrant and satisfying Mexican-inspired dish featuring tender shredded chicken combined with tangy salsa verde and a luscious cheese blend, all wrapped in soft corn tortillas and baked to bubbly perfection. This recipe balances bright, zesty flavors with comforting, cheesy goodness, making it a perfect meal for any occasion.

Ingredients

Scale

Chicken Filling

  • 2 cups shredded cooked chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup salsa verde (fresh tomatillos, jalapeños, garlic, cilantro)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

Enchiladas Assembly

  • 10–12 soft corn tortillas
  • 1 1/2 cups shredded cheese blend (Monterey Jack and cheddar)

Garnishes (Optional)

  • Sour cream or Mexican crema
  • Chopped cilantro
  • Thinly sliced radishes
  • Lime wedges
  • Jalapeño slices
  • Crumbled queso fresco

Instructions

  1. Prepare the Chicken Filling: Cook and shred the chicken if not already done. In a skillet, sauté the chopped onion and minced garlic until fragrant and translucent. Add the salsa verde, cumin, chili powder, salt, and pepper, then mix in the shredded chicken, lime juice, and chopped cilantro. Stir well, allowing the flavors to meld and the filling to become juicy and well-seasoned.
  2. Soften the Tortillas: Warm the corn tortillas gently in a skillet or microwave until they are pliable and easy to roll without cracking.
  3. Assemble the Enchiladas: Lightly spread a thin layer of salsa verde on the bottom of a baking dish. Spoon the chicken mixture onto each tortilla, then roll each tortilla up tightly and place seam-side down in the prepared dish. Repeat this process until all tortillas are filled and arranged in the dish.
  4. Add Cheese and Sauce: Pour the remaining salsa verde generously over the rolled enchiladas. Sprinkle the shredded cheese blend evenly on top to ensure every bite has a gooey, cheesy finish.
  5. Bake Until Bubbly: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted, bubbly, and the edges achieve a slight crispness.

Notes

  • Use fresh tomatillos for the best salsa verde flavor.
  • Do not overfill the tortillas to avoid tearing when rolling.
  • Warm tortillas before assembling to prevent cracking.
  • Let the enchiladas rest for 5-10 minutes after baking to set properly and avoid spillage when cutting.
  • Customize the cheese with queso fresco or mozzarella for different textures.

Nutrition

Keywords: Salsa Verde Chicken Enchiladas, Mexican Enchiladas, Baked Enchiladas, Gluten Free Mexican, Cheesy Chicken Enchiladas

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