Salsa Verde Chicken Enchiladas
Salsa verde chicken enchiladas are full of flavorful shredded chicken in a salsa verde sauce, then topped with cheese and baked until bubbly and browned. Just 7 ingredients!
Yield: 4 servings
Ingredients
- 2 cups salsa verde
- ¾ teaspoon ground cumin
- ¼ cup sour cream or Greek yogurt
- 2 cups cooked shredded chicken, (see notes)
- 1 cup shredded cheddar cheese, divided
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, warm the salsa verde over medium low heat. Add cumin then stir in the sour cream until the mixture is smooth. Transfer ½ cup of the sauce mixture to the bottom of a 9x13 pan and spread out evenly. Reserve another ½ cup of the sauce in a separate bowl.
- Add the chicken to the saucepan and stir well to get it evenly coated in the remaining sauce. Add ½ cup of the shredded cheddar cheese and stir to combine.
- Assemble the enchiladas. Add about ⅓ cup of the chicken mixture to the center of each flour tortilla. Roll up and place seam side down in the baking dish.
- Top with the remaining reserved ⅓ cup of salsa verde sauce. Sprinkle with the remaining cheddar cheese and all of the Monterey Jack cheese.
- Bake at 350 for 20 minutes. If desired, broil on high for 2-3 minutes to brown the cheese. (Be sure to watch carefully so it doesn’t burn.) Serve hot and enjoy!
Notes
Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store or some Instant Pot shredded chicken or crockpot shredded chicken.
Make ahead: If you want to prep these ahead, you can definitely make the chicken filling and have that ready to go. Then you just need to roll and assemble the enchiladas before baking them off.
Small batch: If you are serving a smaller group - just 2 people - you can make a half batch of enchiladas and use an 8x8 glass baking pan instead.
Leftovers: Once cooled, store the leftover chicken enchiladas verde in a covered container in the refrigerator for up to 5 days. Reheat in individual servings in the microwave. Start with 1 minute, then check and add additional time as needed to get them hot.
Video
Nutrition
Serving: 1serving | Calories: 604kcal | Carbohydrates: 38g | Protein: 36g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 1666mg | Potassium: 534mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1330IU | Vitamin C: 4mg | Calcium: 524mg | Iron: 4mg
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