Yield: 4 servings
Salsa Verde Chicken Enchiladas
This 4 ingredient Salsa Verde Chicken Enchilada recipe is so easy but tastes like your favorite restaurant enchiladas! Dinner will be ready in under an hour!
Ingredients
- 1 16 oz jar salsa verde, divided
- 8 corn tortillas
- 3 cups cooked and shredded chicken
- 4 cups shredded Monterey jack cheese
Optional Toppings:
- Chopped onion
- Sour cream, Mexican crema or Cilantro Lime Crema
- Avocado or guacamole
- Pico De Gallo
- Jalapeños, pickled or fresh
- Cilantro
- Queso fresco or Cotija cheese
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Instructions
- Preheat oven to 350°F.
- Spread 2 tablespoons of salsa verde in the bottom of a 9x13 casserole dish.
- Wrap tortillas in a damp paper towel and microwave them for 30 seconds. This will help them be pliable so they don’t rip/tear while filling and rolling.
- Spread 2 tablespoons of the cheese and chicken in the center of a tortilla. Spread 1 tablespoon of salsa over the chicken.
- Roll the tortilla tight and lay it seam side down in the prepared baking dish. Repeat until all tortillas are filled.
- Pour the remaining salsa verde over the top of the enchiladas and then spread the remaining cheese over the top.
- Bake uncovered for 20 to 25 minutes, or until the cheese is melted and the enchiladas are hot. Let rest for 5 minutes and serve with your favorite toppings and sides.
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Notes
Storage: Store leftovers in an airtight container, in the fridge, for up to 3 days.
Freeze: If you want to freeze your enchiladas, freeze them prior to cooking. Assemble the enchiladas in a freezer friendly casserole dish (we like to use a foil baking dish) and cover them tightly with foil. Freeze for up to 3 months. Bake the enchiladas frozen straight from the freezer (do not thaw). Bake for 30 to 35 minutes until warmed through and bubbly.
Shredded Chicken: You can use a rotisserie chicken or make your own. We love salsa chicken (Crockpot Salsa Chicken or Instant Pot Salsa Chicken) or you can use this Instant Pot Shredded Chicken as well!
Nutrition
Serving: 1, Calories: 927kcal, Carbohydrates: 33g, Protein: 64g, Fat: 61g, Saturated Fat: 31g, Polyunsaturated Fat: 26g, Cholesterol: 207mg, Sodium: 1200mg, Fiber: 8g, Sugar: 4g