Description
These Simple Enchiladas Verdes are a delicious and easy-to-make Mexican dish featuring tender shredded chicken, zesty salsa verde, and gooey melted cheese all rolled up in warm tortillas. Perfect for a quick weeknight meal or a casual dinner with friends.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups salsa verde
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 8 small corn or flour tortillas
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Onion: In a skillet, heat olive oil over medium heat and sauté the diced onion for 2-3 minutes until softened.
- Prepare Filling: In a large bowl, combine the shredded chicken, sautéed onion, half of the salsa verde, half of the shredded cheese, sour cream, cilantro, cumin, salt, and pepper.
- Assemble Enchiladas: Warm the tortillas slightly, spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
- Bake: Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Serve hot with extra cilantro and lime wedges.
Notes
- Swap chicken for shredded beef or beans for a different filling.
- Top with diced avocado or a drizzle of Mexican crema for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
