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Homemade Salsa Verde Chicken Enchiladas photo

Salsa Verde Chicken Enchiladas

Cheesy shredded chicken enchiladas baked in tangy salsa verde for a crowd-pleasing weeknight dinner.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 servings

Equipment

  • 9x13-inch Casserole Dish
  • 9x9-inch casserole dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or spoon
  • Aluminum Foil
  • Oven

Ingredients
  

  • 2 1/2 cups salsa verde divided
  • 4 cups cooked shredded chicken about 1 rotisserie chicken
  • 3 1/2 cups shredded Monterey Jack cheese divided
  • 1 3/4 cups crumbled queso fresco divided
  • 3/4 cup sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 10 count soft flour tortillas 10-inch
  • fresh cilantro leaves for garnish
  • sliced jalapeno for garnish
  • sliced green onions for garnish
  • lime wedges for serving

Instructions
 

  • Preheat the oven to 375°F and lightly spray both a 9x13-inch and a 9x9-inch casserole dish with cooking spray.
  • Spread 1/2 cup salsa verde in the bottom of the 9x13-inch dish and 1/4 cup salsa verde in the bottom of the 9x9-inch dish.
  • Make the filling: in a large bowl combine 3/4 cup salsa verde, the shredded chicken, 2 cups shredded Monterey Jack, 1 cup crumbled queso fresco, sour cream, onion powder, garlic powder, oregano, cumin, salt, chili powder, and black pepper; stir until evenly mixed.
  • Assemble enchiladas: place about 1/2 cup of the chicken mixture along the bottom half of a tortilla, roll it up tightly, and place seam-side down in one of the prepared dishes; repeat until you have 10 enchiladas (6 in the 9x13 and 4 in the 9x9).
  • Spoon remaining salsa verde over the filled tortillas: 1/2 cup on the larger dish and 1/4 cup on the smaller dish.
  • Top the enchiladas with cheese: sprinkle 1 cup shredded Monterey Jack and 1/2 cup crumbled queso fresco over the large dish, and 1/2 cup shredded Monterey Jack and 1/4 cup crumbled queso fresco over the small dish.
  • Cover both dishes with foil and bake for about 25 minutes, until cheese is melted and enchiladas are heated through; optionally remove foil and broil briefly to brown the tops.
  • Garnish with cilantro, sliced jalapeno, sliced green onions, and serve with lime wedges.

Notes

  • Use rotisserie chicken to save time.
  • Divide fillings and toppings as directed for two casserole sizes.
  • Broil briefly to brown cheese if desired.