Super Easy Chicken Enchiladas Verde
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
10
-
Calories
346 kcal
-
Course
Main Course
-
Cuisine
Mexican
Super Easy Chicken Enchiladas Verde
Report
With a few easy shortcuts, you can have these delicious enchiladas on your table in less than an hour!
Share:
Ingredients
- For the sauce:
- 1 16- ounce bottle mild salsa verde
- 1 cup fresh cilantro tightly packed
- For the enchiladas:
- 3 cups shredded rotisserie chicken breast*
- 3 cups Monterey jack cheese about 12 ounces
- ½ cup finely chopped fresh cilantro
- 1 medium jalapeño** finely chopped (optional)
- 2 teaspoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste***
- 8 inch flour tortillas
- For the diced pickled red onion:
- ½ medium red onion peeled and diced
- ¼ cup white wine vinegar or any other mild vinegar
- ¼ cup water
- 1 teaspoon sugar
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425˚F. Spray a 9x13-inch pan with cooking spray or oil it lightly. Set aside.
- Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.
- Combine chicken, 1 cup cheese, ½ cup chopped cilantro and diced jalapeño (if using) in a medium-size bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.
- Drizzle about 2 teaspoons of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about ⅓ cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.
- Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups of cheese over the sauce. Leave a one inch border that’s not covered with sauce and cheese. (These edges crisp up in the oven and are delicious!)
- Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion, if desired.
- While the enchiladas are baking, prepare pickled red onions: combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper toweling.
Notes
- *I use only the white, breast meat for my enchiladas but feel free to use thighs or legs if you prefer. **Most “mild” purchased salsa verdes have a pretty good kick but the spiciness is toned down with all the other ingredients. If you like things more toward the mild side, skip the jalapeño. **Rotisserie chicken varies in amount of seasoning. Once the chicken is combined with the cheese and lime juice mixture, take a taste and see if it needs any more salt and pepper. I find that with Costco chickens, I don’t need any extra.
Nutrition Information
Show Details
Serving
1g
Calories
346kcal
(17%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
62mg
(21%)
Sodium
1044mg
(44%)
Potassium
309mg
(9%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
755IU
(15%)
Vitamin C
5.4mg
(6%)
Calcium
304mg
(30%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 346kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 1044mg | 44% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 304mg | 30% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
Other Recipes
You'll Also Love
