Description
Savor the vibrant flavors of Salsa Verde Chicken Enchiladas, a delectable dish that transforms any weeknight dinner into a festive occasion. Packed with tender shredded chicken enveloped in soft tortillas and smothered in zesty salsa verde, then topped with melty cheese, these enchiladas are sure to please everyone at the table. Quick to prepare and bursting with flavor, they make for an ideal meal for gatherings or weeknight cravings. Enjoy the warmth and comfort of this Mexican classic that’s perfect for impressing family and friends alike.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 2 cups salsa verde
- 8 corn or flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cloves fresh garlic, minced
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a pot, boil chicken seasoned with salt and pepper until tender (about 20-25 minutes). Shred the chicken.
- Mix shredded chicken with half of the salsa verde and minced garlic in a bowl.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining salsa verde over enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg