Description
These Salsa Verde Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish. Featuring tender shredded chicken mixed with creamy sour cream, zesty salsa verde, and a blend of spices, all wrapped in soft tortillas and baked with melted cheese on top. Perfect for a comforting weeknight dinner that serves six.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 cup salsa verde (plus extra for topping)
Assembly and Topping
- 6-8 tortillas (corn or flour)
- 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
- Cooking spray or butter for greasing the baking dish
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with the sour cream, garlic powder, salt, cumin, and 1/2 cup of salsa verde. Mix until all ingredients are well incorporated and the mixture is creamy and flavorful.
- Fill the Tortillas: Lay each tortilla flat and spoon a portion of the chicken mixture into the center. Spread evenly but do not overfill to allow for easy rolling.
- Roll the Tortillas: Tightly roll each tortilla around the chicken filling. Place the rolled tortillas seam-side down in a greased baking dish to prevent them from unrolling while baking.
- Top with Salsa Verde & Cheese: Pour the remaining salsa verde evenly over the rolled tortillas in the dish. Then sprinkle the shredded cheese generously over the top to cover the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in and bake in a preheated oven at 350°F (175°C) for 20 minutes. This allows the enchiladas to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes or until the cheese is melted, bubbly, and starting to brown slightly.
- Serve: Let the enchiladas cool for a few minutes after baking to allow them to set. Serve warm and enjoy your flavorful salsa verde chicken enchiladas!
Notes
- You can use either corn or flour tortillas depending on your preference.
- Rotisserie chicken is a great shortcut, but homemade shredded chicken works just as well.
- Adjust the amount of salsa verde based on how spicy and saucy you like your enchiladas.
- For extra flavor, consider adding chopped cilantro or diced onions inside the filling or as a garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
