Easy Enchiladas Verdes Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
555 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Enchiladas Verdes Recipe
Description
This recipe uses shredded cooked chicken combined with sautéed red bell pepper, jalapeño, onion, garlic, and seasoning, mixed with salsa verde to create a flavorful filling. Corn tortillas are lightly fried in coconut oil to soften, then stuffed with the filling and arranged in a baking dish.
The enchiladas are covered with additional salsa verde, sprinkled with mozzarella or dairy-free cheese, and baked until bubbly and hot. The final dish is garnished with fresh cilantro, avocado, and diced tomato adding freshness and texture contrast.
Advance preparation includes cooking and mixing the filling ahead of time and refrigerating. Unbaked filled tortillas can be frozen in the pan covered for later baking. Reheating is best done in the oven to preserve the texture, though the microwave is an option for quick warming.
Ingredients
- 1 ¼ lbs. chicken shredded, cooked
- 1 Tbsp. olive oil
- ½ cup red bell pepper finely chopped
- 1 small jalapeño finely chopped, optional
- ½ cup sweet onion finely chopped
- 2 garlic crushed, cloves
- ½ tsp. salt
- ¼ tsp. black pepper
- 8 corn tortillas
- 2-3 Tbsp. coconut oil
- 16 oz. salsa verde mild or medium, jarred
- ½ cup mozzarella cheese or dairy-free cheese
Toppings:
- cilantro finely chopped
- avocado finely diced
- tomato finely diced
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat combine 1 tablespoon oil, finely chopped bell pepper, jalapeño, and onion. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.
- Remove from heat and stir in shredded chicken, salt, pepper ,and ½ cup salsa verde.
- In a large skillet over medium heat add 1 tablespoon coconut oil and heat up 2-3 corn tortillas for 1 minute per side. Place tortillas on a paper towel and repeat previous step with remaining coconut oil and tortillas.
- Spray a 9 x 13-inch pan with non-stick cooking spray and pour ¼ cup salsa verde into the bottom of the pan.
- Fill each corn tortilla with equal amounts of the chicken mixture. Roll up tortillas and place seam side down in the baking pan. Repeat until all tortillas are used.
- Pour remaining salsa verde on top of the enchiladas, making sure to cover the edges of the tortillas. Sprinkle cheese on top, cover pan with aluminum foil, and bake in preheated oven for 25-30 minutes.
- Serve salsa verde enchiladas with cilantro, avocado, and diced tomatoes. Enjoy!
Notes
- Prepare and mix the chicken filling with veggies and salsa verde ahead, and refrigerate until assembling to save time.
- Lightly frying corn tortillas in coconut oil softens them for rolling; avoid refrigerating assembled tortillas without sauce to prevent hardening.
- Store leftover enchiladas in an airtight container in the refrigerator for 4-5 days.
- Freeze unbaked assembled enchiladas in a freezer-safe pan covered with plastic wrap and foil; thaw before baking.
- Reheat baked enchiladas best in the oven at 300°F for 15-20 minutes to maintain texture; microwave is a faster alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 1272mg | 53% |
| Potassium | 768mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 30mg | 33% |
| Calcium | 141mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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