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Salsa Verde Chicken Enchiladas

These Salsa Verde Chicken Enchiladas combine tender shredded chicken, tangy salsa verde, and melty cheese, all wrapped in tortillas for a cozy and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 16 ounces salsa verde, divided
  • 3 cups cooked shredded chicken rotisserie works great
  • 8-10 pieces corn or flour tortillas Corn tortillas keep it gluten-free; flour tortillas are softer.
  • 2 cups shredded cheese Monterey Jack or Pepper Jack
  • ¼ cup fresh cilantro, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F and prepare an 8x10 inch baking dish by coating the bottom with olive oil.
  2. Pour about half of the salsa verde into the dish, spreading it into an even layer.
Mixing Filling
  1. In a medium bowl, combine shredded chicken with the remaining salsa verde, ensuring the chicken is well coated.
  2. Optional: Stir in black beans or corn for extra texture.
Filling Tortillas
  1. Warm tortillas in the microwave for 10-15 seconds, stacked between damp paper towels.
  2. Spoon chicken filling down the center of each tortilla and roll them up snugly, seam side down.
Baking Enchiladas
  1. Nestle tortillas seam-side down in the prepared dish, lining them up closely.
  2. Pour remaining salsa verde over the top and sprinkle shredded cheese over everything.
  3. Bake in the oven for 15-20 minutes until cheese is melted and slightly golden.
  4. Optionally, broil for 1-2 minutes at the end for extra color.
Garnishing
  1. Remove from the oven and let sit for 5 minutes before serving.
  2. Garnish with chopped cilantro right before serving.

Notes

Use rotisserie chicken to cut prep time. Let the dish rest before cutting to keep the filling intact. Save extra salsa verde for drizzling at the table.