Description
Green chiles and tender chicken dance together in these irresistible Salsa Verde Chicken Enchiladas, wrapping comfort and zesty Mexican flavors into each savory bite. Melted cheese and tangy salsa verde create a mouthwatering meal that promises pure culinary satisfaction for anyone craving bold, authentic tastes.
Ingredients
Scale
Main Protein:
- 1 pound (lb) / 454 grams cooked, shredded chicken (breasts or thighs)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Sauces and Dairy:
- 1 cup salsa verde
- ½ cup sour cream
Tortillas:
- 8 small corn tortillas, cut into 1-inch strips
Cheese:
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
Garnish and Optional Toppings:
- Fresh cilantro, chopped
- Diced avocado (optional)
- Jalapeno slices (optional)
- Lime wedges (optional)
Instructions
- Sauté aromatics in a spacious oven-safe skillet, gently sweating diced onions until translucent and softened, then introduce minced garlic and allow its fragrance to bloom briefly.
- Incorporate shredded chicken into the aromatic base, sprinkling cumin, chili powder, salt, and pepper to infuse the meat with robust, zesty flavors.
- Pour salsa verde and sour cream into the skillet, stirring meticulously to create a harmonious, creamy mixture that envelops the chicken completely.
- Delicately integrate tortilla strips into the sauce, ensuring each piece is thoroughly coated and absorbs the vibrant, tangy essence.
- Generously scatter Monterey Jack and cheddar cheeses across the surface, creating a luscious blanket of melting dairy.
- Transfer the skillet to a preheated 375F (190C) oven, allowing the enchiladas to bake until the cheese transforms into a golden, effervescent layer and the edges become slightly crisp.
Notes
- Swap shredded chicken with rotisserie chicken for a quicker, more flavorful base that saves time during meal preparation.
- Use gluten-free tortillas to make the dish suitable for those with gluten sensitivities or celiac disease.
- Consider adding diced green chilies or jalapeños for extra heat and complexity in flavor profile.
- Opt for Greek yogurt instead of sour cream to reduce fat content while maintaining creamy texture and tangy taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 65
- Sugar: 7g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg