Salsa Verde Chicken Enchiladas (Print)
Tender chicken in soft tortillas with tangy salsa verde and melted cheese
# Ingredient List:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup salsa verde
03 - 1/2 cup canned black beans, drained and rinsed
04 - 1/2 cup corn kernels
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and pepper, to taste
→ Assembly
09 - 8 corn tortillas (6-inch)
10 - 1 1/2 cups salsa verde (divided)
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup crumbled queso fresco (optional)
→ Garnishes
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup thinly sliced green onions
15 - 1/2 cup diced avocado
16 - Lime wedges
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix until evenly distributed.
03 - Heat tortillas in the microwave for 30 seconds or in a dry skillet until soft and pliable to prevent cracking.
04 - Spoon about 1/4 cup of chicken filling onto center of each tortilla. Roll tightly and place seam-side down in prepared baking dish.
05 - Pour remaining 1 cup salsa verde evenly over enchiladas. Sprinkle shredded Monterey Jack cheese across the top.
06 - Bake for 25 to 30 minutes until cheese is melted and bubbly, and edges are lightly golden.
07 - Remove from oven and let cool for 5 minutes. Top with fresh cilantro, green onions, avocado, and queso fresco if desired. Serve with lime wedges.
# Expert Suggestions:
01 -
- The salsa verde creates this incredible bright tangy flavor that cuts through all the rich cheese and tender chicken
- Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
- Corn tortillas crack when they are cold so warm them really well before rolling
- Dipping stubborn tortillas in warm salsa verde for a second softens them right up
03 -
- Use a rotisserie chicken to cut prep time down to almost nothing
- Let the baked dish rest those 5 minutes or the filling will slide right out when you cut