Salsa Verde Enchiladas
Roasted tomatillo salsa verde enchiladas filled with shredded chicken, sour cream, and Monterey Jack cheese, baked until bubbly and served with fresh toppings.
Servings: 10 servings
Ingredients
Ingredients
- 1 1/4 poundstomatilloshusked and halved
- 1 white onionpeeled and quartered
- 4-5 clovesgarlic
- 1-2 jalapeñosstems removed
- 2 teaspoonground cumin
- 1 teaspoonsalt
- 1/2 cupcilantro
- 4 1/2 cupsshredded cooked chickenfrom a deli rotisserie chicken or 3 large leftover grilled chicken breasts
- 3/4 cupsour cream+ extra for serving
- 3 cupsshredded monterey jack cheeseor Mexican blend cheese
- 108- inch flour tortillas or corn for gluten-free
- salt and pepper
- chopped tomatoes
- cilantro
- avocados
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Arrange a rimmed baking sheet large enough for the vegetables.
- Place the husked and halved tomatillos, quartered white onion, peeled garlic cloves, and jalapeños on the baking sheet in a single layer. Roast 15–20 minutes, until the tomatillos are bubbling and juicy.
- Transfer the hot roasted vegetables and any juices from the baking sheet to a food processor. Add the 2 teaspoons ground cumin, 1 teaspoon salt, and 1/2 cup cilantro. Pulse until the mixture is well combined but still slightly chunky. Taste and adjust salt if needed. Set aside the salsa verde to cool for a few minutes.
- Reserve about one-third of the prepared salsa verde for mixing into the filling; keep the remaining two-thirds for spreading and topping the enchiladas.
- In a large bowl, combine the 4 1/2 cups shredded cooked chicken with the reserved one-third salsa verde, 3/4 cup sour cream, and 2 cups shredded Monterey Jack (or Mexican blend) cheese. Mix until evenly combined. Season with salt and pepper to taste.
- Reduce the oven temperature to 350°F (175°C). Lightly spread some of the remaining salsa verde over the bottom of a 9×13-inch baking dish using a spoon or spatula.
- Warm the 10 tortillas briefly (in a microwave covered with a damp paper towel for 20–30 seconds or in a dry skillet for a few seconds per side) so they are pliable. Place about an equal scoop of the chicken mixture near one edge of each tortilla, then fold the sides in and roll tightly (seam side down) to form enchiladas.
- Place the rolled enchiladas seam-side down in the prepared baking dish, arranging them snugly; overlap slightly if needed to fit all 10.
- Pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining 1 cup shredded cheese over the top.
- Bake uncovered at 350°F for 20–30 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
- Remove from the oven and let rest 5 minutes. Garnish with chopped tomatoes, additional cilantro, sliced avocados, and extra sour cream to taste. Serve warm.
Equipment
- Oven
- Rimmed Baking Sheet
- Food Processor
- 9x13 inch Baking Dish
- Large Bowl
- microwave or skillet
Notes
Notes
Storing Leftovers –
Place leftover enchiladas in an airtight container and store in the refrigerator for up to 1 week.
Freezing Leftovers –
I don’t recommend baking these enchiladas
before
freezing. Once the green chicken enchiladas have been prepared, wrap the entire dish tightly in plastic wrap, and then again with aluminum foil. Keep in the freezer for up to three months. You can defrost the sour cream enchiladas overnight in the fridge, and then bake at 350 degrees F for 20-30 minutes; or, to heat from frozen, you can remove the foil and plastic wrap, re-cover with fresh foil, and bake in a 350 degree preheated oven for about 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbling hot.
Reheating Leftovers –
Reheat in the oven at a low heat.
Storing Leftovers –
Place leftover enchiladas in an airtight container and store in the refrigerator for up to 1 week.
Freezing Leftovers –
I don’t recommend baking these enchiladas
before
freezing. Once the green chicken enchiladas have been prepared, wrap the entire dish tightly in plastic wrap, and then again with aluminum foil. Keep in the freezer for up to three months. You can defrost the sour cream enchiladas overnight in the fridge, and then bake at 350 degrees F for 20-30 minutes; or, to heat from frozen, you can remove the foil and plastic wrap, re-cover with fresh foil, and bake in a 350 degree preheated oven for about 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbling hot.
Reheating Leftovers –
Reheat in the oven at a low heat.