Green Chicken Enchiladas (With Salsa Verde)
These Green Chicken Enchiladas (With Salsa Verde) are bursting with flavor and easy to make! A perfect weeknight dinner that will impress your guests!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 cup cooked chicken breasts shredded
- 2 tablespoons sour cream
- 1 cup salsa verde
- 1 bunch fresh cilantro chopped
- to taste Salt and pepper
- 4 flour or corn tortillas
- 1/2 cup Mexican cheese or cheddar cheese shredded
- 1 red onion chopped (for garnish)
Instructions
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.
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.
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.
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.
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!
Equipment
- Large Skillet
- Baking Dish
- Mixing spoon
- Measuring cups and spoons
- Chopping board and knife
Notes
- Feel free to substitute shredded turkey or a plant-based chicken for a different protein.
- For a healthier twist, use Greek yogurt instead of sour cream.
- You can make your own salsa verde by blending tomatillos, jalapeños, and cilantro.
- Swap flour tortillas for whole wheat or gluten-free options as needed.
- These enchiladas are perfect for meal prep; just portion them out for quick meals!