Salsa Verde Chicken Enchiladas
User Reviews
4.6
Salsa Verde Chicken Enchiladas
Description
Salsa Verde Chicken Enchiladas combine diced or shredded chicken with salsa verde to create a flavorful filling wrapped in tortillas. The casserole is assembled by coating the baking dish with olive oil and salsa verde, then filling tortillas with the chicken mixture, arranging them seam-side down, and topping them with more salsa verde and shredded manchego cheese before baking. Baking at 400°F allows the cheese to melt and form a lightly browned crust over the enchiladas.
The salsa verde imparts a fresh, tangy flavor characteristic of tomatillo-based sauces, complementing the tender chicken. Manchego cheese lends a mild sharpness and creamy texture as it melts. Baking softens the tortillas and melds all ingredients while creating slight crispy edges.
This dish is best served hot, garnished with fresh cilantro for added brightness. It is convenient to prepare for a family meal or gathering due to its casserole format and can be accompanied by simple sides such as rice or beans to round out the meal.
For best results, use cooked chicken from a reliable recipe or rotisserie chicken for ease. If using corn tortillas, warming them gently before rolling prevents cracking. Leftover enchiladas store well in the refrigerator for several days or can be frozen for longer storage.
Ingredients
- 2 tablespoons olive oil
- 24 ounces salsa verde divided (Trader Joe's or Herdez are my two favorites)
- 2 ½ to 3 cups chicken see Note 1 below, cooked
- 8 to 10 tortilla I used flour, corn are traditional, medium-sized
- 1 ½ cups manchego cheese Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted, shredded
- cilantro to taste for garnishing, fresh
Instructions
- Preheat oven to 400F (use convection if you have it) and to a 8x10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
- Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
- To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
- Divide the filling mixture evenly between 8 to 10 tortillas.
- Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
- Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
- Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
- Evenly sprinkle with cilantro to garnish and serve immediately.
Notes
- Use diced or shredded cooked chicken, such as from poaching or rotisserie, for the filling.
- If using corn tortillas, warm briefly in a low oven to make rolling easier and prevent tearing.
- Store enchiladas airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 506kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 131mg | 44% |
| Sodium | 386mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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