Indulge your taste buds in a symphony of flavors with our Easy Salsa Verde Chicken Enchiladas recipe. These enchiladas boast a mouthwatering blend of tender shredded chicken, zesty salsa verde, and gooey melted cheese, all wrapped up in a warm tortilla. The simplicity of this dish belies its extraordinary taste, making it a perfect addition to your weeknight dinner repertoire. Get ready to elevate your enchilada game with minimal effort and maximum flavor!
In our household, the Easy Salsa Verde Chicken Enchiladas have become an absolute favorite, especially with my husband and our little ones. The aroma of the garlic-infused salsa verde, the creamy sour cream, and the perfectly melted cheese create a sensory experience that has us all eagerly gathering around the dinner table. It’s become our go-to recipe for family gatherings and impromptu celebrations, turning ordinary evenings into fiestas filled with laughter, warmth, and, of course, fantastic food.
Why This Recipe Rocks:
- Authentic Flavor Fusion: The combination of salsa verde, cilantro, and shredded chicken brings an authentic Mexican flair to your table.
- Quick and Easy: With minimal prep and simple steps, you can have a restaurant-worthy dish ready in no time.
- Customizable Heat: Adjust the spice level to your liking, ensuring everyone at the table can enjoy this delectable dish.
- Family Favorite: Loved by both kids and adults, these enchiladas are destined to become a staple in your home.
Ingredients:
- 1 teaspoon neutral flavored oil
- 2 garlic cloves, minced
- 2 cups (16 ounces or approximately 450g) salsa verde (store-bought or homemade)
- 1/2 cup sour cream
- 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
- 6 (6-inch) flour or corn tortillas
Directions:
Make Sauce:
- In a skillet over medium heat, warm the oil and sauté minced garlic until fragrant (about 1 minute).
- Stir in salsa verde, heating through for approximately 1 minute.
- Remove from heat and blend in sour cream and chopped cilantro. Adjust seasoning to taste.
Make Chicken Filling:
- Mix shredded chicken and half of the cheese into the sauce, excluding about 1 cup for later use.
To Finish:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish and spread a small amount of reserved sauce on the bottom.
- Spoon about 1/3 cup of chicken filling into the center of each tortilla, rolling them into cylinders.
- Arrange the filled tortillas, seam-side down, tightly in the dish.
- Spread the reserved sauce over the tortillas and sprinkle with the remaining cheese.
- Cover the dish with foil and bake for about 15 minutes. Remove foil and bake an additional 10 minutes until cheese is melted.
- Serve with a sprinkle of cilantro on top.
Notes: Feel free to experiment with different cheeses or tortilla types to suit your preferences. For a spicier kick, add diced jalapeños to the chicken filling. These enchiladas also freeze well, making them a convenient make-ahead option for busy days. Enjoy the flavorful journey this recipe brings to your dinner table!
