Description
A flavorful and comforting dish made with tender shredded chicken, zesty salsa verde, and gooey cheese wrapped in warm corn tortillas.
Ingredients
Corn tortillas: 10-12 (depending on size)
Shredded chicken: 2 cups (cooked and shredded)
Salsa verde: 2 cups
Cheese: 2 cups (shredded, such as Monterey Jack or cheddar)
Sour cream: 1 cup (for serving)
Cilantro: 1/4 cup (fresh, chopped for garnish)
Salt and pepper: to taste
Olive oil: 1 tablespoon (for greasing the baking dish)
Instructions
- Prepare the chicken by shredding it and mixing it with one cup of salsa verde, salt, and pepper.
- If desired, make your own salsa verde by roasting tomatillos, jalapeños, and garlic, then blending with cilantro and lime juice.
- Warm the corn tortillas in a skillet for about 30 seconds on each side.
- Assemble the enchiladas by placing a quarter cup of the chicken mixture in the center of each tortilla, rolling it up, and placing it seam-side down in a greased baking dish.
- Pour the remaining salsa verde over the enchiladas and sprinkle with shredded cheese.
- Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 20 minutes, then remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- Warm your tortillas before filling to prevent cracking.
- Use quality chicken for better flavor.
- Opt for fresh ingredients whenever possible.
- Mix different cheeses for a unique flavor.
- Don’t overbake; keep an eye on the cheese.
- Let the enchiladas rest before serving.
- Customize the filling to your taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Salsa Verde, Chicken Enchiladas, Mexican Cuisine, Comfort Food