Description
Zesty salsa verde chicken enchiladas bring Mexican comfort straight to dinner tables, packed with tangy flavors and cheesy goodness. Hearty tortillas rolled with seasoned chicken and smothered in green sauce create a perfect meal for friends and family to savor together.
Ingredients
Scale
- 1 pound (1 lb) cooked, shredded chicken (breasts or thighs)
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 8 small corn tortillas, cut into 1-inch strips
- 1 small yellow onion, diced
- 1 tablespoon (1 tbsp) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (1 tsp) ground cumin
- 1 teaspoon (1 tsp) chili powder
- ½ teaspoon (½ tsp) salt
- ¼ teaspoon (¼ tsp) black pepper
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced avocado, jalapeno slices, lime wedges
Instructions
- Aromatize Skillet: Warm olive oil in a large oven-safe pan over medium flame. Sauté diced onions until translucent, then introduce minced garlic and cook briefly until fragrant.
- Season Protein: Incorporate shredded chicken into the skillet, seasoning with cumin, chili powder, salt, and pepper. Thoroughly blend and heat the protein mixture.
- Create Creamy Base: Pour salsa verde and sour cream into the skillet, stirring until the sauce achieves a smooth, uniform consistency that envelops the chicken completely.
- Layer and Integrate: Gently fold tortilla strips into the creamy mixture, ensuring each strip is thoroughly coated and integrated with the sauce and chicken.
- Finalize and Bake: Generously scatter Monterey Jack and cheddar cheeses across the surface. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-15 minutes until the cheese transforms into a golden, bubbling crust.
Notes
- Shred chicken using two forks for consistent, tender pieces that absorb sauce perfectly.
- Modify chili powder and cumin quantities to control heat intensity and match personal preference.
- Use freshly grated cheese instead of pre-shredded for smoother, more even melting and better flavor integration.
- Swap regular tortillas with gluten-free or low-carb alternatives, and use Greek yogurt instead of sour cream for healthier protein-packed version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg