Salsa Verde Enchiladas
Get ready to savor bold Mexican-inspired flavors with these luscious Salsa Verde Enchiladas! This easy-to-make dish features tender shredded chicken seasoned with zesty salsa verde, creamy Monterey Jack cheese, and an optional kick of jalapeño, all wrapped in warm, pliable corn tortillas. After being smothered in more tangy green salsa and baked to perfection, each enchilada emerges bubbly and golden, ready to be topped with dollops of sour cream and a sprinkle of fresh cilantro. Ideal for weeknight dinners or festive gatherings, these enchiladas come together in under an hour and serve six generously. Perfect for fans of cheesy, saucy comfort foods, this recipe delivers a satisfying combination of flavors and textures with every bite.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Salsa verde
- 12 Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Diced jalapeño (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, mix the shredded chicken with 1 cup of salsa verde, 1/2 cup of shredded Monterey Jack cheese, salt, and black pepper. If using jalapeño, add it to the mix.
Heat the olive oil in a skillet over medium heat. Briefly warm the corn tortillas in the skillet until pliable, about 10-15 seconds per side. This helps prevent cracking during assembly.
Spread 1/2 cup of salsa verde evenly over the bottom of a 9x13-inch baking dish.
Fill each tortilla with approximately 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining salsa verde over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Let the enchiladas cool for 5 minutes, then garnish with sour cream and chopped cilantro before serving.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 40.2 g | ||
| Protein | 327.5 g | 655% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2490 mg | 192% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4221 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
