Description
Salsa verde chicken enchiladas combine tangy salsa verde, tender shredded chicken, and melted cheese for a bold, comforting, and customizable Mexican-inspired dish. Ideal for family dinners or meal prep, these enchiladas are packed with fresh ingredients and adaptable for gluten-free or dairy-free diets.
Ingredients
Scale
For the enchiladas:
- 8–10 corn tortillas (gluten-free if needed)
- 2 cups cooked shredded chicken
- 2 cups salsa verde (homemade or store-bought)
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1 tsp cumin
- 1 tsp garlic powder
- Salt to taste
- Optional: black beans, corn kernels, diced onions
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, season the shredded chicken with cumin, garlic powder, and salt.
- Spread a thin layer of salsa verde on the bottom of the baking dish.
- Warm tortillas (or lightly fry) to make them pliable.
- Fill each tortilla with chicken, cheese, and any optional ingredients.
- Roll tortillas and place seam-side down in the baking dish.
- Pour remaining salsa verde over the enchiladas.
- Sprinkle with remaining shredded cheese.
- Bake uncovered for 20–25 minutes or until bubbly and golden.
- Garnish with chopped cilantro and serve.
Notes
- For best results, use homemade salsa verde.
- Lightly toast or fry tortillas to prevent cracking.
- Customize with plant-based protein or dairy-free cheese.
- Make ahead by assembling up to 24 hours in advance.
- To freeze, wrap tightly before baking and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: ~350
- Sugar: ~2g
- Sodium: ~700mg
- Fat: ~18g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~25g
- Fiber: ~3g
- Protein: ~25g
- Cholesterol: ~65mg