Restaurant-quality chicken enchiladas verdes are a cinch to make at home using prepared grocery-store ingredients.
Satisfy your sweet tooth with this easy-to-make recipe for Easy Chicken Enchiladas Verdes.
1. Info for Easy Chicken Enchiladas Verdes
- Cook Time: 45 Min
- Total Time: 45 Min
- Servings: 6
- Calories: 450 kcal
2. Ingredients for Easy Chicken Enchiladas Verdes
- 24 oz. salsa verde (2 jars)
- 12 oz. rotisserie chicken (shredded, about 3 cups)
- 1/3 cup sour cream
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. garlic powder
- 1 cup shredded Mexican-style cheese (for filling)
- 12 soft corn tortillas (6-inch diameter)
- 1 cup shredded Mexican-style cheese (for topping)
- Cilantro (finely chopped, optional, for garnish)
3. Directions:
3.1 Preheat
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Preheat oven to 350°F.
3.2 Prep
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Spoon 1/2 cup of salsa verde into the bottom of a 9×13-inch baking dish. Set aside. Reserve the remaining salsa for later use.
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Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.
3.3 Microwave
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Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
3.4 Prep
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Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.
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Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
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Cover the dish with aluminum foil.
3.5 Oven
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Bake the enchiladas on middle rack of oven for 20 minutes.
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Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
3.6 Check
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Check to see that enchiladas are done. Remove from oven or add time as needed.
3.7 Serve
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Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.
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