Description
These Salsa Verde Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with tangy sour cream and zesty salsa verde, wrapped in warm tortillas, topped with cheese, and baked to perfection. Perfect for a family dinner or casual gathering, they deliver a satisfying blend of creamy, tangy, and cheesy flavors with a mild kick from cumin and garlic.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ½ cup Salsa Verde, plus 1 cup extra for topping
Assembly
- 8-10 corn or flour tortillas
- 1 ½ cups shredded cheese (Monterey Jack or Mexican blend)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with sour cream, garlic powder, salt, cumin, and ½ cup of Salsa Verde. Mix thoroughly until all ingredients are well integrated and the mixture is creamy.
- Fill the Tortillas: Lay each tortilla flat and spoon a generous amount of the chicken mixture into the center, spreading it out slightly but keeping it contained for rolling.
- Roll the Tortillas: Tightly roll up each filled tortilla and arrange them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Salsa Verde and Cheese: Pour 1 cup of Salsa Verde evenly over the arranged enchiladas, then sprinkle shredded cheese generously over the top to cover all the tortillas.
- Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes to heat through and allow flavors to meld.
- Melt and Brown Cheese: Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly browned for a delicious crust.
- Serve: Let the enchiladas cool for a few minutes before serving to allow them to set slightly. Enjoy this flavorful dish straight from the oven.
Notes
- Use rotisserie chicken for a quick shortcut, or boil and shred your own chicken breasts.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the filling or salsa verde topping.
- If you prefer a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Warm tortillas slightly before filling to prevent cracking when rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
