5 from 27 votes
Easy Enchiladas Verdes Recipe
Easy Enchiladas Verdes are corn tortillas rolled with a shredded chicken filling mixed with bell peppers, jalapeño, onions, garlic, and salsa verde. The enchiladas are topped with salsa verde and mozzarella cheese, baked until heated through. The result is a saucy, mildly spicy dish with tender chicken and melted cheese, suitable for a comforting weeknight meal.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
4
servings
Calories:
555 kcal
Course:
Main Course
Cuisine:
Mexican
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 555
% 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.