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.
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.
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.
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.
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.
Sprinkle the shredded cheese evenly over the top of the enchiladas. This will create a deliciously gooey layer as it melts in the oven.
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.
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.
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.
