When I think about enchiladas I tend to think about them as requiring too much effort but, when you have everything on hand, they are actually pretty easy. When I make my salsa verde chicken I like to make a double batch so that I can use some in tacos on the day that I make it and the leftovers go into these salsa verde chicken enchiladas! With the meat cooked and ready to go, this recipe becomes as simple as rolling the chicken in tortillas, placing them all in a baking dish, and topping with salsa verde and cheese before baking until the cheese is melted. Once the enchiladas are baked I like to garnish them with fresh ingredients to make them look spectacular before serving! Super easy!
Salsa Verde Chicken Enchiladas
Salsa verde chicken rolled up in tortillas and smothered in salsa and melted cheese!
ingredients
- 1 cup salsa verde
- 3 cups cooked salsa verde chicken
- 8 (8 inch) tortillas (gluten-free for gluten-free)
- 2 cups Monterey Jack cheese (or cheddar), shredded
directions
- Spread half of the salsa over the bottom of a 13×9 inch baking pan.
- Divide the chicken between the tortillas, roll them up and place them in the baking pan.
- Pour the remaining salsa over the enchiladas and sprinkle on the cheese before baking in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 10-15 minutes.
Option: Garnish with onions.
Option: Garnish with avocado.
Option: Garnish with jalapeno.
Option: Garnish with sour cream.
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“Tip: If you are using corn tortillas….” what???? Maybe steam them to make them pliable?
Flour tortillas always turn gummy and wet in enchiladas for me.
Corn tortillas for enchiladas, flour for wet burritos. But I digress. When I’m making enchiladas I fry the corn tortillas, briefly, in a little bit of HOT oil. This makes them pliable, plus the frying keeps the tortillas from becoming soggy.
This is what I do. Also, I add some cheese to the filling, and mix some sourcreamwith the salsa verde for the topping. I learned this recipe from a friend who lived in Del Rio Texas.These changes are minor, but worth trying.
thank you, great dish, love your salsa verde, hadn’t seen one that uses lime zest before, and the recipe I most recently used didn’t even use lime juice so nice change on the verde and it’s obviously a key component, much appreciated
Delicious! Used the salsa verde chicken as suggested. Will make again for sure. Thanks, Kevin!!
Oh my goodness these enchiladas are so yummy. The recipe is awesome. Thank you!
These salsa verde chicken enchiladas look absolutely mouthwatering! I can almost taste the savory flavors just by looking at the vibrant photos. Your recipe is so creative and inspiring, and I can’t wait to give it a try in my own kitchen. Thank you for sharing such a delicious dish with us!