Description
These salsa verde chicken enchiladas are a delightful twist on traditional enchiladas, featuring a creamy and vibrant salsa verde sauce, tender shredded chicken, and melted cheese. Perfect for a flavorful and easy dinner option that can be prepared ahead of time.
Ingredients
For the Salsa Verde Sauce:
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 16 ounces salsa verde
- 3/4 cup sour cream
For the Enchiladas:
- 2 cups shredded cooked chicken
- 1.5 cups shredded Monterey Jack or Mexican cheese blend
- 8 (6-inch) tortillas, flour or corn
- Cilantro for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13 baking dish.
- Prepare the Salsa Verde Sauce: In a skillet, sauté garlic in olive oil, then add salsa verde and heat through. Remove from heat, stir in sour cream, season, and reserve 1 cup of sauce.
- Prepare the Chicken Mixture: In a bowl, combine chicken, half of the cheese, and the remaining sauce.
- Assemble the Enchiladas: Spread some reserved sauce in the baking dish. Fill each tortilla with chicken mixture, roll up, and place seam side down in the dish.
- Bake: Pour remaining sauce over enchiladas, sprinkle with cheese, cover with foil, and bake. Garnish with cilantro before serving.
Notes
- Top with green onions, sour cream, guacamole, or salsa.
- Experiment with different cheeses for added flavor.
- Make it vegetarian by replacing chicken with assorted veggies.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 6g
- Sodium: 765mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.002g
- Carbohydrates: 7g
- Fiber: 0.1g
- Protein: 19g
- Cholesterol: 77mg
