Chicken Enchiladas with Salsa Verde (Print version)
Tender chicken rolled in corn tortillas with salsa verde, sour cream, and melted Monterey Jack for a cozy baked dinner.
# Ingredients:
For the enchiladas
01 -
2 1/2 cups (340 g) shredded cooked chicken
02 -
2 1/2 cups (600 ml) salsa verde, divided
03 -
1/2 cup (120 g) sour cream or Mexican crema
04 -
1 teaspoon ground cumin
05 -
2 tablespoons chopped fresh cilantro, plus more for serving
06 -
1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
07 -
10 corn tortillas, 6-inch size
08 -
2 tablespoons neutral oil, for warming tortillas
For serving
09 -
1/3 cup (40 g) crumbled queso fresco
10 -
1/4 small red onion, thinly sliced
11 -
1 lime, cut into wedges
12 -
Extra sour cream or crema, optional
# Instructions:
01 -
Heat the oven to 375 degrees F. Lightly grease a 9 by 13-inch baking dish and spread 1/2 cup salsa verde across the bottom.
02 -
In a bowl, stir the shredded chicken with 1/2 cup salsa verde, sour cream, cumin, cilantro, and 1/2 cup Monterey Jack. The filling should be moist but not runny.
03 -
Brush a skillet with a little oil and warm the tortillas for 10-15 seconds per side until pliable. Stack them under a clean towel so they stay soft.
04 -
Spoon 2-3 tablespoons of chicken filling down the center of each tortilla. Roll snugly and place seam-side down in the prepared baking dish.
05 -
Spoon the remaining salsa verde over the enchiladas, making sure the ends get a little sauce too. Sprinkle the remaining 1 cup Monterey Jack over the top.
06 -
Bake for 18-20 minutes, until the sauce bubbles and the cheese melts. Rest for 5 minutes, then top with queso fresco, red onion, cilantro, lime, and extra crema if desired.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
Warm corn tortillas before rolling to prevent cracking.
03 -
Rest the baked enchiladas for 5 minutes before serving.