Authentic Mexican Chicken Enchiladas with Salsa Verde
Chicken Enchiladas
Classic Mexican enchiladas packed with shredded chicken and vibrant salsa verde. Perfect for a hearty dinner.
Nutrition (per serving)
Nothing beats the warm, comforting embrace of these authentic Mexican chicken enchiladas with salsa verde. Soft corn tortillas are filled with tender shredded chicken, roll up snugly, and smothered in a tangy, vibrant salsa verde before being baked to bubbly perfection.
This dish is a true celebration of Mexican flavors. The bright, herby salsa verde pairs beautifully with the richness of melted cheese and the savory chicken, making it a dinner everyone will love.
Ingredients
- Corn tortillas:8 pieces
- Cooked and shredded chicken:2 cups
- Salsa verde:2 cups
- Shredded cheese (Mexican blend or Monterey Jack):1.5 cups
- Small onion, chopped:1 medium
- Garlic cloves, minced:2 pieces
- Olive oil:2 Tbsp
- Fresh cilantro, chopped (for garnish):0.25 cup
Instructions
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Preheat your oven to 375°F. Lightly grease a baking dish.
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Sauté the chopped onion and minced garlic in olive oil over medium heat until fragrant and translucent, about 3-4 minutes.
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Add the shredded chicken to the skillet and warm through, then season with salt and pepper to taste.
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Warm the tortillas slightly to make them pliable. Spread a spoonful of salsa verde over each tortilla, then add some of the chicken mixture and a sprinkle of cheese. Roll up tightly.
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Place the rolled tortillas seam-side down in the baking dish. Pour the remaining salsa verde over the top and sprinkle with the rest of the cheese.
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Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly. Garnish with chopped cilantro before serving.
Tips & Notes
- You can prepare the filling and assemble the enchiladas a day ahead, then bake before serving.
- For extra flavor, sprinkle some chopped onion or sliced jalapeños inside the tortillas.
