Not all enchiladas are made with flour tortillas, but these are! They turn out wonderful. They’re soft and delicious. There isn’t an ocean of sauce poured on top, so you don’t have to worry about the tortillas absorbing too much moisture. The filling is delicious, and the choice of cheeses used for these salsa verde chicken enchiladas is perfect.
Ingredients needed:
bottle salsa verde (or homemade) shredded cooked chicken Monterey Jack cheese Queso Fresco cheese sour cream onion powder, garlic powder, oregano, cumin, chili powder, salt/pepper flour tortillas
How to make Salsa Verde Chicken Enchiladas:
The full, printable recipe is at the end of this post. You will need two pans for this recipe: one 9×13-inch pan and one 9×9-inch pan. Spray them both with nonstick spray. Put a little bit of the salsa verde in the bottom of the pans and spread it around evenly. Mix the filling ingredients. Spread 1/2 cup of the filling on a flour tortilla. Then roll it up and place it in the pan, seam-side-down. Repeat with all of the remaining tortillas. Place 6 filled tortillas in the large pan and 4 in the smaller pan. Sprinkle Monterey Jack cheese and Queso Fresco cheese on top.
Cover the pans with foil, and bake for about 25 minutes- until warmed through. If you want to take off the foil at the end of baking to brown the tops a little bit, you can do that!
What are the best garnishes for enchiladas?
Fresh cilantro leaves and chopped green onion make them look pretty. Jalapeño slices add a little spice. Fresh lime wedges give you the opportunity to add a little tangy flavor in there. And additional sour cream and/or avocado is delicious too.
Set out a little “garnish bar” so everyone can garnish their salsa verde chicken enchiladas as they desire. Enjoy!
Here are a few more enchilada recipes you might like to try:
Easy Beef Enchiladas Vegetable Enchiladas Shrimp Enchiladas Asparagus and Chicken Enchiladas Three Cheese Chicken Enchiladas
