Green Chicken Enchiladas (With Salsa Verde)
Creamy salsa verde stuffed chicken rolled in tortillas and baked with melted cheese for a quick, flavorful weeknight meal.
Servings: 2 servings
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 cup cooked chicken breast shredded
- 2 tablespoons sour cream
- 1 cup salsa verde
- 1/2 bunch fresh cilantro chopped
- salt and pepper to taste
- 4 tortillas flour or corn
- 1/2 cup Mexican cheese or cheddar cheese shredded
- 1 red onion chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a casserole dish.
- Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shredded cooked chicken to the skillet and warm through, stirring for 1–2 minutes; remove from heat.
- In a mixing bowl, combine the sour cream, 1 cup salsa verde, and half of the chopped cilantro. Season with salt and pepper and stir until smooth.
- Mix half of the sauce into the warm shredded chicken to make the filling.
- Divide the chicken filling among the tortillas, roll each tortilla tightly, and place seam-side down in the prepared casserole dish.
- Pour the remaining sauce over the rolled tortillas and sprinkle evenly with the shredded Mexican or cheddar cheese.
- Cover the casserole with aluminum foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is melted and lightly golden.
- Remove from the oven and garnish with the remaining chopped cilantro and the chopped red onion before serving.
Equipment
- Skillet
- Mixing Bowl
- casserole dish (baking dish)
- Aluminum Foil
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- Use pre-cooked rotisserie chicken to save time.
- Adjust salsa verde amount to taste for milder or spicier flavor.
- Serve immediately for best texture.
- Leftover tortillas may become softer after refrigeration.