Green Chicken Enchiladas (With Salsa Verde)

Who doesn’t love a comforting plate of enchiladas? These Green Chicken Enchiladas (With Salsa Verde) are bursting with flavor and are incredibly easy to whip up. Perfect for a busy weeknight dinner or a cozy weekend feast, this dish combines tender shredded chicken, zesty salsa verde, and a sprinkle of cheese, all wrapped up in soft tortillas. As you dig in, you’ll find that each bite is a delicious balance of creamy and savory, making these enchiladas a crowd-pleaser for sure!

Why Green Chicken Enchiladas (With Salsa Verde) is Worth Your Time

Green Chicken Enchiladas (With Salsa Verde) is not just a meal; it’s an experience. The vibrant green salsa adds a refreshing kick that complements the tender chicken beautifully. Each ingredient plays a vital role in creating a harmonious flavor profile. The best part? This recipe is quick to prepare while still delivering that homemade goodness that everyone loves. Whether you’re cooking for your family or hosting friends, these enchiladas will impress and satisfy.

Shopping List

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup cooked chicken breasts, shredded
• 2 tablespoons sour cream
• 1 cup salsa verde
• 1 bunch fresh cilantro, chopped
• Salt and pepper, to taste
• 4 flour or corn tortillas
• 1/2 cup Mexican cheese or cheddar cheese, shredded
• 1 red onion, chopped (for garnish)

What You’ll Need (Gear)

• Large skillet – for sautéing and mixing ingredients.
• Baking dish – to hold the enchiladas while they bake.
• Mixing spoon – for combining the filling ingredients.
• Measuring cups and spoons – to ensure precise ingredient amounts.
• Chopping board and knife – for prepping your fresh ingredients.

Green Chicken Enchiladas (With Salsa Verde) Cooking Guide

Step 1: Prepare the Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Carefully add the shredded chicken, sour cream, and 1/2 cup of the salsa verde to the skillet. Stir well to combine and season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.

Step 2: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining salsa verde on the bottom of a baking dish. Take a tortilla and spoon a generous amount of the chicken mixture onto the center. Sprinkle a bit of chopped cilantro and shredded cheese over the filling. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas.

Step 3: Add Toppings

Once all enchiladas are in the baking dish, pour any remaining salsa verde over the top. Sprinkle the remaining cheese evenly across the enchiladas.

Step 4: Bake

Cover the baking dish with aluminum foil to prevent the cheese from over-browning. Bake in the preheated oven for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 5: Garnish and Serve

Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped red onion and additional cilantro before serving. Enjoy your delicious Green Chicken Enchiladas (With Salsa Verde) with a side of your favorite rice or beans!

Smart Substitutions

• Chicken: Substitute shredded turkey or even a plant-based chicken alternative for a different protein.
• Sour Cream: Use Greek yogurt for a healthier twist.
• Salsa Verde: You can make your own by blending tomatillos, jalapeños, and cilantro if you prefer homemade.
• Tortillas: Swap flour tortillas with whole wheat or gluten-free options according to your dietary needs.

Cook’s Commentary

These Green Chicken Enchiladas (With Salsa Verde) are incredibly versatile. Feel free to add in your favorite ingredients, such as black beans or corn, for added texture and flavor. You can also adjust the spiciness of the dish by choosing mild or hot salsa verde. The combination of creamy and tangy flavors really sets this dish apart. Plus, it’s a fantastic way to use up leftover chicken!

Shelf Life & Storage

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the assembled but unbaked enchiladas for up to 2 months. Just be sure to wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, bake them straight from the freezer; just add a few extra minutes to the cooking time.

Top Questions & Answers

Can I make these enchiladas ahead of time?

Absolutely! You can prepare the filling and assemble the enchiladas a day in advance. Just cover and refrigerate until you’re ready to bake them.

What can I serve with Green Chicken Enchiladas (With Salsa Verde)?

They pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad. Guacamole and chips are also great accompaniments!

Can I use a different type of cheese?

Yes! Feel free to experiment with different cheeses like pepper jack for a bit of spice or mozzarella for a milder flavor.

Is this recipe suitable for meal prep?

Yes, these enchiladas are perfect for meal prep! Just portion them out in individual containers for quick lunches or dinners throughout the week.

You Might Also Like

• Cheesy Chicken Quesadillas
• Vegetarian Black Bean Enchiladas
• Creamy Tomato Basil Pasta
• Spicy Shrimp Tacos with Cilantro Lime Slaw

Next Steps

Now that you have the perfect recipe for Green Chicken Enchiladas (With Salsa Verde), gather your ingredients and get cooking! Impress your family or friends with this delightful dish that’s sure to become a staple in your home. Don’t forget to snap a picture of your delicious creation and share it on social media – we’d love to see your enchilada masterpiece!