Zesty Salsa Verde Chicken Enchiladas

Discover the vibrant taste of Mexican cuisine with our Zesty Salsa Verde Chicken Enchiladas! This recipe features tender shredded chicken wrapped in warm corn tortillas, all smothered in a homemade salsa verde made from fresh tomatillos and herbs. Perfect for family dinners or gatherings, these enchiladas are not only delicious but also easy to make. Get ready to elevate your cooking with this flavorful dish that everyone will love. Dive into the article for step-by-step instructions and tips!

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Ingredients

For the Enchiladas:

2 cups cooked shredded chicken (rotisserie or boiled)

8 corn tortillas

1 cup shredded Monterey Jack cheese

½ cup sour cream

1 cup diced onion (divided)

For the Salsa Verde:

1 lb tomatillos, husked and rinsed

2 cloves garlic, minced

1-2 jalapeños, stems removed (adjust based on heat preference)

½ cup fresh cilantro, roughly chopped

Juice of 1 lime

Salt to taste

For Garnish:

Additional chopped cilantro

Slices of avocado

Crumbled queso fresco (optional)

Instructions

Make the Salsa Verde:

- Preheat your oven to 400°F (200°C).

- Cut the tomatillos in half and place them cut-side up on a baking sheet. Add the whole jalapeños (if you prefer them roasted) and garlic cloves.

- Roast in the oven for about 20 minutes, until the tomatillos are soft and slightly charred.

- Allow cooling slightly, then blend the roasted tomatillos, jalapeños, garlic, cilantro, lime juice, and salt in a food processor until smooth. Set aside.

Prepare the Chicken Filling:

- In a large bowl, mix the shredded chicken with ½ cup of the salsa verde, half of the diced onions, and ¼ cup of the shredded cheese. Stir until well combined.

Assemble the Enchiladas:

- Preheat your oven to 375°F (190°C).

- Warm the corn tortillas in a skillet over low heat for about 30 seconds on each side to make them pliable.

- Spoon about ¼ cup of the chicken mixture onto each tortilla, and roll them tightly. Place seam-side down in a greased 9x13 inch baking dish.

Add Salsa Verde and Cheese:

- Pour the remaining salsa verde evenly over the top of the enchiladas. Sprinkle the remaining shredded cheese and onion on top.

Bake:

- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

Serve:

- Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, and crumbled queso fresco if desired. Enjoy!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings