Elevate your weeknight dinner with our Easy Salsa Verde Chicken Enchiladas—an effortless symphony of flavors wrapped in warm tortillas. Bursting with zesty salsa verde, creamy sour cream, and tender shredded chicken, these enchiladas are a celebration of simplicity and taste. Whether you’re a seasoned cook or a kitchen novice, this recipe promises a fiesta of flavors that will have everyone coming back for more.
In our kitchen, the aroma of Salsa Verde Chicken Enchiladas signals an evening filled with joy and flavor. Picture the sizzle of garlic in the skillet, the vibrant hues of salsa verde dancing in the pan, and the anticipation as the enchiladas bake to perfection. This recipe has become a cherished favorite, bringing the spirit of Mexican comfort food to our table with minimal effort and maximum satisfaction.
Why These Salsa Verde Chicken Enchiladas:
Why This Recipe Spells Weeknight Dinner Magic
- Zesty Salsa Verde Sauce: A quick blend of garlic, salsa verde, sour cream, and cilantro creates a lively and creamy sauce that coats each bite.
- Effortless Chicken Filling: Shredded chicken and cheese effortlessly marry with the sauce, creating a delectable and satisfying filling for the enchiladas.
- Versatile Tortilla Choices: Whether you opt for flour or corn tortillas, the choice is yours. Soft and pliable flour tortillas or robust corn tortillas—either way, it’s a win.
- Quick Baking Perfection: A brief stint in the oven turns these enchiladas into golden delights, with melted cheese and a tantalizing aroma that fills your kitchen.
Ingredients:
For Salsa Verde Chicken Enchiladas:
- 1 teaspoon neutral flavored oil
- 2 garlic cloves, minced
- 2 cups (16 ounces) salsa verde
- 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:
- Sauté garlic in oil, add salsa verde, heat through, and stir in sour cream and cilantro. Set aside 1 cup of sauce.
- Make Chicken Filling:
- Combine shredded chicken and half of the cheese with the remaining sauce.
- Finish Enchiladas:
- Preheat oven to 350°F. Grease a baking dish, spread reserved sauce on the bottom.
- Fill tortillas with chicken mixture, roll into cylinders, and arrange in the dish. Top with reserved sauce and remaining cheese.
- Bake:
- Cover with foil, bake until heated through (15 mins), then uncover and bake until cheese melts (10 mins).
- Serve:
- Sprinkle with cilantro and serve.
Tips:
- Meatless Version: Swap chicken for vegetables, such as zucchini, eggplant, mushrooms, onion, and winter squash.
- Tortillas: Flour tortillas soften more than corn; choose based on preference. Soften corn tortillas before filling by frying them in a little oil.
- Make-ahead: Best enjoyed fresh; avoid making too far in advance to maintain texture.
Note: Nutrition facts provided are estimates.
