Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

4 servings
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!

Ingredients

  • salsa verde
    2 c
  • ground cumin
    ¾ tsp
  • sour cream or Greek yogurt
    ¼ c
  • cooked shredded chicken

    see notes

    2 c
  • cheddar cheese

    divided

    1 c
  • flour tortillas

    8-inch

    8
  • Monterey Jack cheese

    divided

    1 c

Directions

  1. 1

    Preheat the oven to 350 degrees F.

  2. 2

    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 1/2 cup of the sauce mixture to the bottom of a 9x13 pan and spread out evenly. Reserve another 1/2 cup of the sauce in a separate bowl.

  3. 3

    Add the chicken to the saucepan and stir well to get it evenly coated in the remaining sauce. Add 1/2 cup of the shredded cheddar cheese and stir to combine.

  4. 4

    Assemble the enchiladas. Add about 1/3 cup of the chicken mixture to the center of each flour tortilla. Roll up and place seam side down in the baking dish.

  5. 5

    Top with the remaining reserved 1/3 cup of salsa verde sauce. Sprinkle with the remaining cheddar cheese and all of the Monterey Jack cheese.

  6. 6

    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!

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

35 min4 servings604 cal

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About this Recipe

Easy & Cheesy Salsa Verde Chicken Enchiladas

Craving a hearty, flavorful chicken dinner recipe that comes together with minimal fuss? Look no further than these incredible Salsa Verde Chicken Enchiladas! This recipe proves that you don't need a long ingredient list to create an incredibly satisfying meal. With just 7 simple ingredients and a total time of 35 minutes, you can have a bubbling, cheesy, and utterly delicious dish on your table.

What makes these enchiladas truly special is the vibrant combination of tangy salsa verde and tender shredded chicken. We mix the cooked shredded chicken with a generous amount of green salsa and a touch of sour cream (or Greek yogurt for a lighter option) to create a creamy, zesty filling that's packed with flavor. A hint of ground cumin adds a wonderful warmth, complementing the bright salsa verde perfectly.

Each flour tortilla is generously filled with this delicious mixture, rolled up, and then topped with a generous layer of both sharp cheddar and melty Monterey Jack cheese. As they baked chicken in the oven, the tortillas soften, the filling becomes wonderfully warm and integrated, and the cheese melts into a golden-brown, bubbly crust that’s impossible to resist. These enchiladas are a fantastic choice for a comforting weeknight meal or a casual gathering. Serve them with a side of rice, black beans, or a simple green salad for a complete and utterly satisfying experience.

Tips for Perfect Enchiladas

  • Shredded Chicken Shortcut: To make this recipe even quicker, use a store-bought rotisserie chicken. It's perfectly cooked and shreds easily.
  • Cheese Blend: Feel free to experiment with your favorite cheese blends! A Mexican blend or even pepper jack for an extra kick would be delicious.
  • Top with Freshness: Garnish your baked enchiladas with fresh cilantro, diced avocado, or extra sour cream for an added layer of flavor and texture.

Frequently Asked Questions