Salsa Verde Chicken Enchiladas (Printable View)
Tender chicken and corn tortillas baked with tangy salsa verde and melted cheese for a satisfying Mexican-inspired meal.
# What You’ll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup salsa verde
03 - 1/2 cup canned black beans, drained and rinsed
04 - 1/2 cup corn kernels
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and pepper, to taste
→ Assembly
09 - 8 corn tortillas (6-inch)
10 - 1 1/2 cups salsa verde (divided)
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup crumbled queso fresco (optional)
→ Garnishes
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup thinly sliced green onions
15 - 1/2 cup diced avocado
16 - Lime wedges
# Cooking Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix until evenly distributed.
03 - Warm corn tortillas in the microwave for 30 seconds or in a dry skillet over medium heat until pliable to prevent cracking.
04 - Spoon approximately 1/4 cup of chicken filling onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
05 - Pour remaining 1 cup salsa verde evenly over all enchiladas. Sprinkle shredded Monterey Jack cheese across the top.
06 - Bake for 25-30 minutes until cheese is fully melted and beginning to bubble around the edges.
07 - Remove from oven and let rest 5 minutes before serving. Top with fresh cilantro, green onions, avocado, queso fresco, and lime wedges.
# Expert Tips:
01 -
- The tangy salsa verde cuts through rich cheese in the most perfect way
- Everything comes together in under an hour with minimal active cooking time
02 -
- Corn tortillas crack when cold, so keep them wrapped in a clean kitchen towel while working
- Dipping each tortilla in warm salsa verde for 3 seconds before rolling eliminates cracking completely
03 -
- Look for salsa verde in the Mexican aisle or make your own by roasting tomatillos, onions, garlic and jalapeños
- Let the enchiladas rest for 5 minutes before serving, they hold together much better