Chicken Verde Enchiladas
Creamy, cheesy chicken enchiladas with salsa verde for a quick and satisfying weeknight meal.
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
- Chef knife
- Cutting Board
- Measuring Cups
- Spoon
Ingredients
- 3 cups cooked chopped chicken
- 2 cups shredded Pepper Jack cheese
- 1/2 cup sour cream
- 1 4-oz can diced green chilies
- 1/3 cup chopped fresh cilantro
- 8 8-inch flour tortillas
- 1/2 cup sour cream for topping
- 1/2 cup salsa verde
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
- In a mixing bowl, combine 3 cups chopped cooked chicken, 2 cups shredded Pepper Jack cheese, 1/2 cup sour cream, the 4-oz can diced green chilies, and 1/3 cup chopped cilantro until evenly mixed.
- Spoon an even portion of the chicken mixture down the center of each 8-inch flour tortilla and roll tightly. Place seam-side down in the prepared baking dish.
- Bake the enchiladas for 30–35 minutes, or until they are heated through and lightly golden on top.
- While the enchiladas bake, whisk together 1/2 cup sour cream and 1/2 cup salsa verde until smooth.
- Pour the salsa verde–sour cream mixture evenly over the baked enchiladas, then return the dish to the oven and bake an additional 5–10 minutes until warmed through.
Notes
- Rotisserie chicken works well as a shortcut.
- Feel free to substitute corn tortillas if preferred.
- Use Monterey Jack cheese for a milder flavor.
- You can replace salsa verde with a can of green enchilada sauce.
- Omit cilantro if desired.
- Additions: chopped white onion, lime juice, black beans, garlic, or ground cumin/taco seasoning.