Easy Salsa Verde Chicken Enchiladas

These inexperienced fowl enchiladas are so basic to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they're a tasty, quick, and basic dinner. Jump to the Chicken Enchiladas Recipe or watch our quickly video beneath to see how we make it.

Makes four Servings YOU WILL NEED 1 teaspoon impartial flavored oil 2 garlic cloves, minced 2 cups (16 ounces) salsa verde, store-bought or attempt our roasted salsa verde recipe 1/2 cup sour cream 1/4 cup cilantro leaves and delicate stems, chopped, plus additional for serving 2 cups shredded cooked chicken, see how we make shredded chicken 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend 6 (6-inch) flour or corn tortillas, see notes DIRECTIONS MAKE SAUCE Heat oil in a skillet over medium warmth then cook dinner garlic till fragrant, about 1 minute. Stir within the salsa verde and cook dinner till heated through, about 1 minute. Remove skillet from the warmth then stir within the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or additional sour cream if the sauce it too spicy. Set apart about 1 cup of the sauce for assembling the enchiladas. MAKE CHICKEN FILLING Stir the shredded fowl and half of the cheese into the sauce that has no longer been set aside. TO FINISH Heat the oven to 350 ranges F. Grease a 2-quart baking dish and unfold somewhat bit reserved sauce on the bottom. Add about 1/3 cup of the fowl filling to the heart of every tortilla and roll right into a cylinder. Repeat, lining up tortillas, seam-side down, tightly within the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil and location within the oven. Bake till heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, till the cheese is melted. Serve with cilantro on top. ADAM AND JOANNE'S TIPS Meatless Version: Swap the fowl for vegetables similar to zucchini, eggplant, mushrooms, onion, and winter squash. Add them to the creamy sauce cooked, but nonetheless with a few crunch due to the fact that they may proceed to cook dinner within the oven. Tortillas: Both flour and corn tortillas may be used. Flour tortillas soften a lot additional than corn so it relies on what you've got available and the last outcome you're watching for. If you use corn tortillas, appear for thicker tortillas due to the fact that they cling up somewhat higher than thin. You will ought to melt the corn tortillas up somewhat earlier than filling and rolling them. Frying them in somewhat bit oil softens them and enhances the corn style of the tortillas. Make-ahead: As the enchiladas sit, they take in additional and additional of the sauce, that may make them softer and somewhat bit soggy. I favor making those the day of and don’t suggest making them forward of time or freezing them. (That said, I’ve been identified to chow down on the leftovers the subsequent day with out complaint.) Nutrition facts: The foodstuff statistics supplied beneath are estimates. We have used the USDA database to calculate approximate values.

How to Make The Easiest Salsa Verde Chicken Enchiladas
I love enchiladas with red sauce, but my favourite solution to make fowl enchiladas is with salsa verde. Salsa verde is a inexperienced salsa constructed from tomatillos, garlic, onion, and peppers. It’s totally delicious. You may make salsa verde your self (here’s our basic recipe) otherwise you purchase it on the grocery store. I quite love utilizing the Hatch model once I don’t have do-it-yourself on hand.

What You’ll Need To Make Green Enchiladas
These basic enchiladas are spicy, creamy, and cheesy. Our recipe beneath serves 4, but you'll be able to simply double and even triple it for a crowd. I do that when attending household potlucks all of the time. These are all of the time a hit.

Salsa verde that may be customary as tomatillo salsa. As I stated above, you'll be able to purchase this on the shop or make your own.
Cooked and shredded chicken. Store-bought rotisserie fowl or leftover fowl works perfectly. I also love making large batches of shredded fowl for dinners during the week. Here’s our recipe for delicate shredded fowl for those who desire to do the same.
Garlic provides additional style and spice.
Sour cream and shredded cheese. The sour cream makes the inexperienced sauce for the enchiladas additional creamy and the cheese melts within the oven.
Fresh cilantro provides an additional pop of shade and freshness.
Corn or flour tortillas. Corn are additional traditional, but flour works, too. We used flour tortillas within the video.
These inexperienced fowl enchiladas are so basic to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they're a tasty, quick, and basic dinner.
The Steps For Making Salsa Verde Enchilada Sauce
This creamy inexperienced enchilada sauce might no longer be simpler. Here’s the basic steps I observe to make it:

Step 1: Warm garlic in somewhat bit oil and stir in salsa verde. The salsa already has garlic added, but I love the additional spice from the additional garlic.

Step 2: Stir in sour cream and recent cilantro to the salsa. It’s the sour cream that makes the sauce so creamy.

Step 3: Stir in shredded fowl and a handful of cheese. By including the fowl to the pleasant and cozy sauce, it will get a head jump on warming up. The fowl absorbs so a lot flavor. I might simply cease right right here and consume the entire skillet!

How to Make Green Chicken Enchiladas - Sour cream makes the inexperienced enchilada sauce creamy. The shredded fowl absorbs so a lot flavor!
Sour cream makes the inexperienced enchilada sauce creamy. The shredded fowl absorbs so a lot flavor!
Step 4: Fill tortillas with the fowl and sauce and roll up. So the sauce remains inner the tortillas, location the enchiladas seam-side down right into a baking dish.

Step 5: Spread the remainder sauce over the enchiladas and best with cheese. I bake them within the oven till the cheese has melted and the sauce is good and bubbly.

How to Make Green Chicken Enchiladas -- After spreading additional sauce over the best of the enchiladas, I bake till the sauce is hot and bubbly.
After spreading additional sauce over the best of the enchiladas, I bake till the sauce is hot and bubbly.
One Note About The Tortillas
As I stated above, you'll be able to use flour or corn tortillas to make those enchiladas. Corn are the additional ordinary choice, however it relies on what you've got available and the feel you’d like.

Flour tortillas soften within the oven, whereas corn tortillas will cling up somewhat better. If you use corn tortillas, appear for thicker tortillas due to the fact that they cling up somewhat higher than thin.

You will ought to melt the corn tortillas up somewhat earlier than filling and rolling them. Frying them in somewhat bit oil softens them and enhances the corn style of the tortillas.

Salsa Verde Chicken Enchiladas Recipe
More Recipes Using Salsa Verde
Make your personal salsa verde via way of following our Roasted Tomatillo Salsa recipe.
Do you've got a force cooker? Try our Instant Pot Salsa Verde Shredded Chicken.
Instead of including salsa verde fowl to enchiladas, attempt topping nachos. That’s what we do in our Salsa Verde Chicken Nachos.
We spoon somewhat bit salsa verde over those Easy Breakfast Tacos.
Recipe updated, originally posted February 2012. Since posting this in 2012, we've tweaked the recipe to be additional clean and brought a quickly recipe video. – Adam and Joanne

Easy Salsa Verde Chicken Enchiladas
These inexperienced fowl enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are basic to make. Salsa verde is a inexperienced tomatillo salsa made with garlic, onion and peppers. You may make it your self (see our do-it-yourself salsa verde recipe) or purchase it from the store. There are a few huge options. Look for a salsa with medium heat.

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