Easy Salsa Verde Chicken Enchiladas
Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself or buy it from the store. Look for a salsa with medium heat.
Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself or buy it from the store. Look for a salsa with medium heat.
- 2 garlic cloves minced
- 1/2 cup sour cream
- 1 teaspoon neutral flavored oil
- 2 cups (16 ounces) salsa verde, store-bought or try our
- 1/4 cup cilantro leaves and tender stems chopped, plus more for serving
- 2 cups shredded cooked chicken see how we make shredded chicken here
- 1 cup shredded cheddar monterey jack or mexican cheese blend
- 6 (6-inch) flour tortillas
- Carbohydrate 1.77734250077651 g
- Cholesterol 38.1768750071089 mg
- Fat 11.9901900021873 g
- Fiber 0.0314999985694885 g
- Protein 7.7884875005359 g
- Saturated Fat 7.59163575136162 g
- Serving Size 1 1 Serving (51g)
- Sodium 185.149125007473 mg
- Sugar 1.74584250220702 g
- Trans Fat 0.62172375011265 g
- Calories 146 calories
Step-by-step
- Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute.
- Stir in the salsa verde and cook until heated through, about 1 minute.
- Remove skillet from the heat then stir in the sour cream and cilantro.
- Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.
- Set aside about 1 cup of the sauce for assembling the enchiladas.
- Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
- Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.
- Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish.
- Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and place in the oven.
- Bake until heated through, about 15 minutes.
- Remove the foil and bake 10 minutes longer, until the cheese is melted.
- Serve with cilantro on top.
Easy Salsa Verde Chicken Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. These Easy Salsa Verde Chicken Enchiladas are a perfect example. They're quick to assemble, bursting with flavor, and always a crowd-pleaser – even with picky eaters! Forget spending hours in the kitchen; this recipe allows you to enjoy a homemade meal without the endless prep time. The vibrant green salsa verde adds a fresh and zesty twist, while the tender chicken and melted cheese create a comforting and satisfying experience.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of cheese – a blend of Monterey Jack and cheddar works wonderfully, but you can also use pepper jack for a spicier kick, or even a creamy queso fresco for a more authentic taste. If you're short on time, you can easily use pre-cooked rotisserie chicken instead of cooking your own. And don't be afraid to adjust the spice level to your preference – a little extra jalapeño in the salsa verde will add some heat for those who like it fiery! This dish is a true testament to the fact that delicious meals don't have to be complicated. It's the kind of recipe that makes you feel good – both about the food you’re eating and the time you've saved.
One of my favorite things about this enchilada recipe is its versatility. It's perfect for a casual weeknight dinner, a potluck gathering, or even a relaxed weekend brunch. The leftovers are just as delicious the next day, making it a great option for meal prepping. The combination of flavors is so well-balanced that it's satisfying without being heavy. It's the kind of dish that makes you feel nourished and energized, without that sluggish feeling that can come after a heavy meal. I often find myself making a double batch, just so I can enjoy the leftovers throughout the week. Trust me, this recipe will quickly become a staple in your kitchen, a go-to when you need a flavorful and satisfying meal that doesn't require hours of preparation.
The vibrant green color of the salsa verde is always a conversation starter. It's a dish that looks as good as it tastes, adding a pop of color to your dinner table. And let's be honest, who doesn't love melted cheese? The gooey, cheesy goodness is the perfect complement to the zesty salsa verde and tender chicken. It's a combination of textures and flavors that is simply irresistible. I often find myself adding a dollop of sour cream on top for an extra creamy touch. And the fresh cilantro adds a lovely herbaceous note that brightens up the entire dish. I encourage you to experiment and personalize this recipe to your liking. Add some black beans or corn for extra texture and nutrients. Or, if you're feeling adventurous, try adding a sprinkle of your favorite spices for an extra layer of complexity. The possibilities are endless!
Beyond its ease and deliciousness, this recipe represents something more to me. It’s a reminder that even amidst the chaos of daily life, taking the time to create a simple, wholesome meal for my family is a source of joy and connection. The aroma of the simmering salsa verde and the bubbling cheese in the oven fills our kitchen with warmth and comfort. And the shared meal itself is a cherished moment of connection and togetherness, a small act of love and care in the midst of our busy lives. It’s a reminder that even the simplest meals can be extraordinary, filled with flavor, love, and cherished memories.
