Easy Salsa Verde Chicken Enchiladas
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 -5 Servings
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Calories
788 kcal
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Course
Main Course, Others
Easy Salsa Verde Chicken Enchiladas
Description
These Easy Salsa Verde Chicken Enchiladas use shredded rotisserie or cooked chicken mixed into a creamy salsa verde sauce made with sautéed red onion, cilantro, and sour cream. The mixture is wrapped in flour or corn tortillas along with shredded Mexican cheese, rolled up, and arranged in a casserole dish. The enchiladas are topped with reserved sauce and more cheese before baking at 350°F until the cheese melts and bubbles. The final dish balances tangy, creamy, and cheesy flavors, with warmth from the baked tortillas and a fresh finish from optional chopped tomato, onion, and cilantro garnish.
The sauce’s base of salsa verde combined with sour cream softens its tang, while the cooked onion and cilantro add mild sweetness and herbaceous notes. Baking melds the ingredients together and cooks the tortillas through without drying them out. The enchiladas can be served as a main course and pair well with fresh garnishes that add brightness and texture contrast.
Ingredients
- 1 rotisserie chicken shredded (or 4 cooked chicken breasts shredded)
- 2 Cup Mexican cheese shredded
- 1/2 red onion diced
- 1/4 Cup cilantro Chopped
- 2 Teaspoons olive oil
- 1/2 Cup sour cream
- 2 cups salsa verde
- 7-8 flour tortillas or corn for gluten free
Garnish (optional)
- 1 tomato chopped
- cilantro chopped
- red onion diced
Instructions
- Preheat Oven to 350 Degrees Fahrenheit
- Heat olive oil in a big mouth sauté pan over medium heat
- Add the diced red onion and cilantro. Cook until they both soften. 2-3 minutes
- Pour in the salsa verde and let it simmer for 2 minutes
- Add the sour cream and mix well
- Reserve 1 cup of this sauce for the top <---- DON'T FORGET THIS STEP
- To the remaining sauce, add in the shredded chicken and mix until all the chicken is coated in the sauce
- To assemble the enchiladas: Grab a tortilla and fill it with 1/4 Cup of the chicken and about 1 tb (or more) or the shredded cheese. Roll it up like a tobacco and place it seam down on a large casserole pan. Continue until the pan is full
- Cover with the reserved sauce and shredded cheese
- Bake uncovered for 20 minutes or until the cheese is melted and the top is bubbly
- Garnish with the onions, cilantro, and tomato
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 Servings
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 41g | 14% |
| Protein | 60g | 120% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 214mg | 71% |
| Sodium | 2216mg | 92% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 510mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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