Salsa Verde Chicken Enchiladas (Printer-Friendly)
Tender chicken in soft tortillas with tangy salsa verde and melted cheese
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup salsa verde
03 - 1/2 cup canned black beans, drained and rinsed
04 - 1/2 cup corn kernels
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and pepper, to taste
→ Assembly
09 - 8 corn tortillas (6-inch)
10 - 1 1/2 cups salsa verde (divided)
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup crumbled queso fresco (optional)
→ Garnishes (optional)
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup thinly sliced green onions
15 - 1/2 cup diced avocado
16 - Lime wedges
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
03 - Warm the tortillas in the microwave or on a skillet until soft and pliable.
04 - Spoon about 1/4 cup of the chicken filling onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
05 - Pour the remaining 1 cup salsa verde evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese over the top.
06 - Bake for 25–30 minutes, or until the cheese is melted and bubbly.
07 - Remove from oven. Let cool for 5 minutes. Garnish with fresh cilantro, green onions, diced avocado, and queso fresco if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The tangy salsa verde cuts through rich melted cheese in the most perfect way
- They come together faster than you can decide between margaritas or beer
02 -
- If your tortillas crack while rolling, quickly dip them in warm salsa verde before filling
- The enchiladas will look saucier than you expect when they come out of the oven, but they need that moisture
03 -
- Line your baking dish with foil for easier cleanup since that baked-on cheese can be stubborn
- Let the filling cool slightly before rolling, otherwise it can make the tortillas soggy