Description
Salsa Verde Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring shredded chicken smothered in a creamy salsa verde sauce, wrapped in soft flour tortillas, and baked with melted cheddar and Monterey Jack cheeses. Perfect for a cozy dinner, these enchiladas combine tangy, savory, and cheesy elements for a crowd-pleasing meal.
Ingredients
Scale
Sauce and Filling
- 2 cups salsa verde
- ¾ teaspoon ground cumin
- ¼ cup sour cream or Greek yogurt
- 2 cups cooked shredded chicken
- ½ cup shredded cheddar cheese (for filling)
Assembly
- 8 (8-inch) flour tortillas
- ½ cup shredded cheddar cheese (remaining)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Prepare sauce: In a medium saucepan over medium-low heat, warm the salsa verde. Add the ground cumin and stir. Then mix in the sour cream or Greek yogurt until the sauce is smooth. Remove ½ cup of this sauce and spread it evenly on the bottom of a 9×13-inch baking dish. Reserve another ½ cup in a separate bowl for topping later.
- Mix chicken filling: Add the shredded cooked chicken to the remaining sauce in the saucepan and stir well to coat the chicken evenly. Mix in ½ cup of shredded cheddar cheese to combine.
- Assemble enchiladas: Spoon about ⅓ cup of the chicken mixture down the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Add toppings: Pour the reserved ½ cup of salsa verde sauce over the rolled enchiladas. Sprinkle the remaining ½ cup of cheddar cheese and all of the Monterey Jack cheese evenly over the top.
- Bake enchiladas: Bake in the preheated oven for 20 minutes. For a golden cheese finish, optionally broil on high for 2-3 minutes—watch carefully to prevent burning.
- Serve: Remove from the oven and serve hot. Enjoy your delicious salsa verde chicken enchiladas!
Notes
- The chicken used in this recipe needs to be cooked beforehand. Use a rotisserie chicken, or prepare shredded chicken using an Instant Pot or slow cooker.
- You can prepare the chicken filling ahead of time to save time on the day of baking. Just assemble and bake when ready.
- For smaller servings, make a half batch using an 8×8-inch baking dish and reduce ingredient quantities proportionally.
- Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat individual portions in the microwave, starting with 1 minute and adding more time as necessary.
