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
Preheat oven to 350°F.
3.2 Prep
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.
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
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
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.
Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
Cover the dish with aluminum foil.
3.5 Oven
Bake the enchiladas on middle rack of oven for 20 minutes.
Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
3.6 Check
Check to see that enchiladas are done. Remove from oven or add time as needed.
3.7 Serve
Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.