Description
Salsa Verde Chicken Enchiladas are a delightful twist on a classic Mexican dish, bursting with flavor and warmth. These enchiladas feature tender shredded chicken enveloped in soft flour tortillas, topped with zesty salsa verde and melted cheese. Perfect for weeknight dinners or festive gatherings, they bring the vibrant taste of Mexico to your table. Easy to prepare and sure to impress, each bite is a comforting hug for your taste buds!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup salsa verde
- 8 large flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 tsp cumin powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil. Sauté chopped onion and minced garlic until translucent (about 3-4 minutes).
- Add chicken breasts and half of the salsa verde; cook for 15-20 minutes until chicken is cooked through. Shred the chicken directly in the pan.
- In a greased baking dish, fill each tortilla with the chicken mixture and some cheese; roll tightly and place seam-side down.
- Pour remaining salsa verde over enchiladas and sprinkle with leftover cheese. Bake uncovered for about 20 minutes until bubbly and golden brown.
- Allow to cool slightly before garnishing with cilantro and sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 2g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg