Salsa Verde Chicken Enchiladas

There’s something incredibly satisfying about a plate of Salsa Verde Chicken Enchiladas. I remember the first time I made them for a cozy family gathering. The aroma of the baking enchiladas wafted through the kitchen, pulling everyone in. I watched as my loved ones gathered around the table, eager to dive into those cheesy, saucy delights. Each bite was a warm hug, filled with the flavors of tender chicken, zesty salsa verde, and melted cheese. Making enchiladas has become a cherished tradition in my home, especially on chilly evenings or when we’re craving something comforting yet vibrant. Whether it’s a casual weeknight dinner or a festive occasion, Salsa Verde Chicken Enchiladas never fail to impress. The best part? They’re surprisingly easy to make while still feeling special.

What’s In This Salsa Verde Chicken Enchiladas

When it comes to the ingredients for Salsa Verde Chicken Enchiladas, each component plays a vital role in creating a harmonious dish. You’ll find that the combination of chicken, salsa verde, and cheese melds beautifully together, resulting in a flavor explosion that’s simply irresistible.

• 2 tablespoons olive oil: This adds richness and ensures the enchiladas don’t stick to the baking dish.
• 24 ounces salsa verde, divided: This tangy sauce is the star of the dish, providing a zesty kick.
• 2 ½ to 3 cups cooked chicken: The protein that brings heartiness to the enchiladas.
• 8 to 10 medium-sized tortillas: Flour or corn, these are the vehicles for all the goodness!
• 1 ½ cups shredded manchego cheese: This melty cheese layer is essential for that gooey, comforting texture.
• Fresh cilantro: A sprinkle on top adds freshness and brightness to the dish.

Salsa Verde Chicken Enchiladas Instructions

Creating Salsa Verde Chicken Enchiladas is a straightforward and enjoyable process. Follow these steps carefully to achieve the best results. Gather your ingredients and let’s get cooking!

1. Preheat your oven to 400 degrees Fahrenheit. If you have a convection setting, use it for that perfect, evenly baked finish. Grab a 8×10-inch casserole dish and drizzle olive oil evenly across the bottom. Tip the dish around to ensure it’s fully coated.
2. Take 8 ounces of the salsa verde and spread it evenly across the bottom of the oiled baking dish. This layer will keep the enchiladas moist and flavorful.
3. In a medium bowl, combine the remaining salsa verde with your cooked chicken. Stir gently to mix everything thoroughly, ensuring each piece of chicken gets a good coating of that zesty sauce.
4. Now it’s time to assemble! Take a tortilla and scoop a portion of the filling mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all tortillas, packing them snugly together.
5. Once all the tortillas are filled and nestled in the dish, drizzle the remaining salsa verde over the top. It should cover the enchiladas generously, enhancing their flavor.
6. Sprinkle the shredded cheese evenly over the top of the enchiladas. This will create a deliciously gooey layer as it melts in the oven.
7. Place the casserole in the preheated oven and bake for about 15 minutes. You want the cheese to melt and turn a lovely golden brown, adding an appealing color to your dish.
8. Once done, remove the enchiladas from the oven and allow them to cool for a few minutes. This helps the layers settle and makes it easier to serve.
9. Finally, garnish with fresh cilantro before serving. This adds a pop of color and freshness, making your Salsa Verde Chicken Enchiladas look even more inviting.

Helpful Hints

Here are a few helpful hints to ensure your Salsa Verde Chicken Enchiladas turn out perfectly every time.

• Storage: Enchiladas can be stored airtight in the fridge for up to 5 days, making them perfect for meal prep.
• Freezing: You can freeze these enchiladas for up to 4 months. Just make sure to wrap them well to avoid freezer burn.
• Pairing: These enchiladas pair well with a side of Mexican rice or a fresh salad for a complete meal.
• Cheese options: Feel free to mix and match cheeses based on your preference. Each variety brings a unique flavor!
• Oven adjustments: If you’re using a convection oven, check the enchiladas a few minutes earlier, as they cook faster.

Perfect Matches for Salsa Verde Chicken Enchiladas

When it comes to serving Salsa Verde Chicken Enchiladas, there are countless delicious options to create a full meal experience. Here are a few pairing suggestions:

• Mexican rice: A fluffy side of Mexican rice complements the flavors of the enchiladas perfectly.
• Refried beans: This classic side adds a hearty component to your meal, balancing the flavors.
• Fresh salad: Serve a crisp salad with avocado and lime dressing to bring brightness to the table.
• Margaritas: For an extra festive touch, serve with refreshing margaritas (non-alcoholic options work too!).
• Game day gatherings: These enchiladas are great for sharing during sports events, making them a hit with friends.
• Seasonal celebrations: They’re perfect for any occasion, whether it’s a summer barbecue or a cozy winter dinner.

FAQ

Conclusion

Salsa Verde Chicken Enchiladas are a delightful blend of flavors and textures that make them truly special. They’re easy to prepare, packed with comforting ingredients, and perfect for any occasion. I encourage you to try making them and share them with your family and friends. Embrace the warmth and joy they bring to the table, and enjoy every delicious bite!

Salsa Verde Chicken Enchiladas

The ultimate comfort food, Salsa Verde Chicken Enchiladas are gooey, cheesy, and bursting with flavor. Perfect for a cozy family dinner, these enchiladas are easy to prepare and will satisfy your cravings. Make them tonight for a delicious weeknight meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 10 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 24 ounces salsa verde divided (Trader Joe’s or Herdez are my two favorites)
• 2 ½ to 3 cups cooked chicken see Note 1 below
• 8 to 10 medium-sized tortillas I used flour, corn are traditional
• 1 ½ cups shredded manchego cheese Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted
• to taste fresh cilantro for garnishing

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 400 degrees Fahrenheit. If you have a convection setting, use it for that perfect, evenly baked finish. Grab a 8x10-inch casserole dish and drizzle olive oil evenly across the bottom. Tip the dish around to ensure it’s fully coated.
2. Take 8 ounces of the salsa verde and spread it evenly across the bottom of the oiled baking dish. This layer will keep the enchiladas moist and flavorful.
3. In a medium bowl, combine the remaining salsa verde with your cooked chicken. Stir gently to mix everything thoroughly, ensuring each piece of chicken gets a good coating of that zesty sauce.
4. Now it’s time to assemble! Take a tortilla and scoop a portion of the filling mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all tortillas, packing them snugly together.
5. Once all the tortillas are filled and nestled in the dish, drizzle the remaining salsa verde over the top. It should cover the enchiladas generously, enhancing their flavor.
6. Sprinkle the shredded cheese evenly over the top of the enchiladas. This will create a deliciously gooey layer as it melts in the oven.
7. Place the casserole in the preheated oven and bake for about 15 minutes. You want the cheese to melt and turn a lovely golden brown, adding an appealing color to your dish.
8. Once done, remove the enchiladas from the oven and allow them to cool for a few minutes. This helps the layers settle and makes it easier to serve.
9. Finally, garnish with fresh cilantro before serving. This adds a pop of color and freshness, making your Salsa Verde Chicken Enchiladas look even more inviting.

Notes

• Tip 1: Enchiladas can be stored airtight in the fridge for up to 5 days, making them perfect for meal prep.
• Tip 2: You can freeze these enchiladas for up to 4 months. Just make sure to wrap them well to avoid freezer burn.
• Tip 3: These enchiladas pair well with a side of Mexican rice or a fresh salad for a complete meal.
• Tip 4: Feel free to mix and match cheeses based on your preference. Each variety brings a unique flavor!
• Tip 5: If you’re using a convection oven, check the enchiladas a few minutes earlier, as they cook faster.

Previous PostPepper Chicken Stir Fry

Next Post Sheet Pan Greek Chicken Veggies Pita Pockets

Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.