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Homemade Green Chicken Enchiladas (With Salsa Verde) photo

Green Chicken Enchiladas (With Salsa Verde)

Cheesy green chicken enchiladas baked in a bright salsa verde sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • Skillet
  • Mixing Bowl
  • Casserole Dish
  • Spatula
  • Knife
  • Cutting Board
  • Aluminum Foil

Ingredients
  

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 cup cooked chicken breast shredded
  • 2 tablespoons sour cream
  • 1 cup salsa verde
  • 1 bunch fresh cilantro chopped
  • salt and pepper to taste
  • 4 tortillas flour or corn
  • 1/2 cup Mexican cheese or cheddar cheese shredded
  • 1 red onion chopped, for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a casserole dish.
  • Heat a skillet over medium-high heat and add the olive oil.
  • Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
  • Add the shredded chicken to the skillet and cook just until warmed through, then remove from heat and set aside.
  • In a mixing bowl, combine the sour cream, salsa verde, and half of the chopped cilantro; season with salt and pepper.
  • Toss the warmed shredded chicken with about half of the salsa verde mixture to make the filling.
  • Divide the filling among the tortillas, roll each tortilla up, and place seam-side down in the prepared casserole dish.
  • Pour or spread the remaining salsa verde sauce over the rolled enchiladas and sprinkle evenly with the shredded cheese.
  • Cover the casserole with aluminum foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and lightly golden.
  • Remove from the oven and garnish with the remaining chopped cilantro and the chopped red onion before serving.

Notes

  • Use rotisserie chicken to save time.
  • Warm tortillas briefly if they crack when rolling.
  • Adjust salsa verde amount to preferred spice level.