For these Chicken Enchiladas, tender chicken, a zesty homemade salsa verde, and gooey cheese get wrapped in a soft tortilla to make for one satisfying Mexican meal.
I love Mexican food. I love melted cheese. I love spice. I LOVE tacos. And the best part is? There are so many varieties of Mexican dishes. For those of you who think it begins and ends with hard-shell tacos filled with ground beef, you are SO missing out.
I don’t want to suggest there is a hierarchy in food but this enchiladas dish is above and beyond those basic tacos we all know (and still love, obviously). The cheese (Did I mention the cheese already? But it’s that good!), the kick of the salsa verde sauce, the succulent chicken… it’s just comfort food from south of the border.
You may recall I have made chicken enchiladas before but that was in an Air Fryer and NOT without the salsa verde, which is a total game changer. To make the salsa verde, refer to this other recipe I did that also used it. Yes, it is for Bacon-Wrapped Hot Dogs but I include salsa verde so YES, it is the right recipe.
Why You Will Love this Recipe
- This recipe is simple to make and done quickly. It may look like there’s a lot going on but there really isn’t. You’ll have it out and on the table in no time.
- The creamy filling combined with tender, juicy chicken and topped with melted cheese is the ultimate in texture goodness.
- The salsa verde adds extra flavor to the enchiladas and pairs well with the creamy cheese filling.
Are Chicken Enchiladas with Salsa Verde healthy?
- The salsa verde does a lot of the heavy lifting in terms of nutrition. Salsa verde consists of tomatillos, which are high in vitamin C and contain antioxidants.
- Skinless chicken is a great source of lean protein, low in fat, and contains B vitamins, phosphorus, and iron — essential for energy production and body maintenance.
INGREDIENTS
These ingredients should all be available at your local grocery store, especially if it has an ethnic foods section. If your town has a Mexican grocery store, even better. They’ll have more variety when it comes to tortillas and salsa.
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 red onion, chopped
- 1 cup salsa verde
- 2 tbsp sour cream
- ½ cup shredded Mexican cheese or cheddar cheese
- fresh cilantro for garnish, chopped
- 1 cup cooked chicken breast, shredded
- 4 flour or corn tortillas
- pinch of salt and pepper
INSTRUCTIONS
Prep
Preheat the oven to 400°F and prepare a casserole dish. Heat a skillet over MEDIUM-HIGH heat and add the olive oil.
Cook
Cook the minced garlic until fragrant for about 1 minute. Add the shredded chicken and cook until warm. Set aside.
Mix
In a bowl combine the sour cream, salsa verde, and half of the chopped cilantro. Season with salt and pepper. Combine the shredded chicken with half of the salsa verde sauce to make the filling. Divide the filling between the tortillas, roll them up, and place them into the casserole dish.
Cover
Spread the remaining sauce over the tortillas and sprinkle with Mexican or cheddar cheese. Cover the casserole with aluminum foil.
Bake
Bake in the preheated oven for about 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and lightly golden brown. Remove the casserole from the oven and garnish it with chopped cilantro and red onions.
Devour!
Variations
- Add your favorite vegetables to make this dish suit your preferences. I like to use zucchini or fresh spinach to add more nutrients and make it healthier.
- If you find sour cream a bit heavy or want a healthy option, go with plain Greek yogurt.
What To Serve with Enchiladas
Here are a few Mexican side dishes I love so that, for your Mexican night, your entire kitchen will be filled with deliciousness.
Mexican Mini-Bell Pepper Nachos – These mini bell pepper nachos are LOADED with Mexican flavor! They’re an easy, low-carb and gluten-free way to get your nacho fix for under 200 calories!
Mexican Grilled Corn Salad With Jalapeno And Avocado – This healthy, spicy Mexican grilled corn salad is an easy summer side dish that even picky eaters will love! Naturally gluten free and vegan, too!
Twice-Baked Mexican Sweet Potatoes – These Twice Baked Mexican Sweet Potatoes have a runny egg and a tangy lime avocado sauce! They’re a healthy, gluten free and whole30 meal!
Keto Mexican Cauliflower Rice – This quick and easy Keto Mexican Cauliflower Rice is only 5 ingredients and will please the whole family! Naturally low carb, paleo and whole30 too!
FAQs
If your enchiladas are soggy, make sure to drain all ingredients that contain lots of liquid. Also remove the aluminum foil in the last minutes of cooking. This will crisp up the top. Also, opt for corn tortillas instead of flour tortillas, they won’t get soggy that quick.
Add the sauce to the bottom of the pan to prevent the tortillas from sticking to the bottom. Ideally you can coat the baking dish with butter to prevent everything from sticking while baking.
To prevent the enchiladas from opening during baking, place them seam-side down in the baking dish.
how to store chicken enchiladas with salsa verde
Let your the dish cool completely. Once done, place the enchiladas in an airtight container or cover them in their original container with aluminum or plastic wrap. You can then refrigerate them for up to 4 days. You can also freeze the enchiladas for up to 3 months. Let them thaw overnight in the fridge before reheating. To reheat, put the enchiladas in an oven-safe dish and cover with aluminum. Set the oven to 350°F and warm for 20-25 minutes, until heated through.
Chicken Enchiladas With Salsa Verde
Ingredients
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 red onion chopped
- 1 cup salsa verde
- 2 tbsp sour cream
- ½ cup shredded Mexican cheese or cheddar cheese
- fresh cilantro for garnish chopped
- 1 cup cooked chicken breast shredded
- 4 flour or corn tortillas
- pinch of salt and pepper
Instructions
-
Preheat the oven to 400°F and prepare a casserole dish.
-
Heat a skillet over medium-high heat and add the olive oil. Cook the minced garlic until fragrant for about 1 minute. Add the shredded chicken and cook until warm. Set aside.
-
In a bowl combine the sour cream, salsa verde, and half of the chopped cilantro. Season with salt and pepper.
-
Combine the shredded chicken with half of the salsa verde sauce to make the filling. Divide the filling between the tortillas, roll them up, and place them into the casserole dish
-
Spread the remaining sauce over the tortillas and sprinkle with Mexican or cheddar cheese.
-
Cover the casserole with aluminum foil and bake in the preheated oven for about 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and lightly golden brown.
-
Remove the casserole from the oven and garnish it with chopped cilantro and red onions. Devour!
Notes
Add the sauce to the bottom of the pan to prevent the tortillas from sticking to the bottom. Ideally you can coat the baking dish with butter to prevent everything from sticking while baking.
If your enchiladas are soggy, make sure to drain all ingredients that contain lots of liquid. Also remove the aluminum foil in the last minutes of cooking. This will crisp up the top. Also, opt for corn tortillas instead of flour tortillas, they won’t get soggy that quick.
Nutrition
The post Green Chicken Enchiladas (with Salsa Verde) appeared first on Food Faith Fitness.
