Why You’ll Love This Recipe
This dish is quick to prepare, and the combination of creamy sour cream, tangy Salsa Verde, and tender chicken creates a delightful balance of flavors. The cheese adds richness, and the crunchy tortilla wraps make it the perfect comfort food. It’s easy enough for a weeknight meal but impressive enough for guests.
Ingredients
- Shredded cooked chicken (rotisserie or homemade)
- Tortillas (corn or flour)
- Sour cream
- Salsa Verde
- Garlic powder
- Cumin
- Shredded cheese (Monterey Jack or Mexican blend)
- Seasonings (salt)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling: Mix shredded chicken with sour cream, garlic powder, salt, cumin, and some Salsa Verde.
- Fill the Tortillas: Place chicken mixture onto tortillas, roll them up, and arrange in a baking dish.
- Top with Salsa Verde & Cheese: Cover the enchiladas with Salsa Verde and sprinkle with cheese.
- Bake: Bake covered for 20 minutes, then uncover to melt and brown the cheese.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Greek Yogurt: Substitute sour cream for Greek yogurt for added protein.
- Other Proteins: Use taco meat, pork carnitas, or even beans for a different filling.
- Smaller Tortillas: Use smaller tortillas and adjust the number you use.
Storage/Reheating
- Store leftovers in the refrigerator for up to 3 days or freeze for later use.
Conclusion
Salsa Verde Chicken Enchiladas are a flavorful and easy-to-make dish that’s perfect for family dinners or prepping for the week. With its creamy filling and savory toppings, it’s sure to become a staple in your kitchen.
Print
Salsa Verde Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Salsa Verde Chicken Enchiladas are a creamy and cheesy Mexican dish filled with shredded chicken, sour cream, and Salsa Verde, topped with cheese, and baked to perfection. This easy-to-make dish is full of tangy and savory flavors, making it perfect for a weeknight meal or meal prep.
Ingredients
Shredded cooked chicken (rotisserie or homemade)
Tortillas (corn or flour)
Sour cream
Salsa Verde
Garlic powder
Cumin
Shredded cheese (Monterey Jack or Mexican blend)
Seasonings (salt)
Instructions
-
Prepare the Filling:
- In a large bowl, mix shredded chicken with sour cream, garlic powder, salt, cumin, and some Salsa Verde until well combined.
-
Fill the Tortillas:
- Place the chicken mixture onto the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
-
Top with Salsa Verde & Cheese:
- Pour Salsa Verde over the rolled tortillas.
- Sprinkle shredded cheese evenly over the top.
-
Bake:
- Cover the baking dish with foil and bake at 350°F (175°C) for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes to melt and brown the cheese.
-
Serve:
- Let the enchiladas cool for a few minutes, then serve and enjoy!
Notes
- Greek Yogurt: Substitute sour cream with Greek yogurt for added protein and a tangy flavor.
- Other Proteins: Try using taco meat or beans as an alternative filling.
- Smaller Tortillas: Use smaller tortillas (like street taco size) and adjust the number you need.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
