Description
These Salsa Verde Chicken Enchiladas are a delicious twist on traditional enchiladas, with a tangy salsa verde and creamy chicken filling, all baked to perfection with melty cheese.
Ingredients
Scale
For the Filling:
- 3 cups cooked and shredded chicken breast
- 2 cups salsa verde (tomatillo salsa)
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded Monterey Jack cheese (divided)
For the Enchiladas:
- 8-10 flour or corn tortillas
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup diced red onion (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the Filling: In a large bowl, combine the shredded chicken, 1 cup salsa verde, sour cream, cumin, garlic powder, onion powder, and 1 cup shredded cheese. Mix well.
- Prepare the Tortillas: Warm the tortillas until pliable.
- Assemble the Enchiladas: Spread chicken mixture on tortillas, roll them up, and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour remaining salsa verde over enchiladas, sprinkle with cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
- Garnish and Serve: Garnish with cilantro and red onion before serving.
Notes
- For a spicier version, add diced jalapeños or use spicy salsa verde.
- Substitute Greek yogurt for a lighter option.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
