Salsa Verde Chicken Enchiladas
Homemade salsa verde takes these Salsa Verde Chicken Enchiladas to another level! Cheesy, chicken-y goodness wrapped in corn tortillas! Yum!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 5 Servings
Author: Maggie @ Cupcakes and Sarcasm
Inside the Enchiladas:
- 2 Large Chicken Breasts, cooked and shredded (Recipe listed above. Or use your own. Or use shredded rotisserie chicken)
- 1/2 Cup Roasted Salsa Verde, homemade or store-bought Link listed above
- 1/4 Cup Sour Cream
- 1/2 Cup Chihuahua Cheese, shredded
- 1/2 Cup Pepperjack Cheese, shredded
- Corn Tortillas, taco sized (I used 15) can substitute with flour tortillas
Other Ingredients:
- 2 Cups Roasted Salsa Verde, divided
- 1/2 Cup Chihuahua Cheese, shredded
- 1/2 Cup Pepper Jack Cheese, shredded
- 1/4 Cup Fresh Cilantro, chopped
Preheat oven to 350 degrees and spray a 13x9” baking dish with non-stick cooking spray. Spread a little of the salsa verde into the bottom of the baking dish. Not too much or your tortillas will get soggy. Set aside.
In a large bowl, combine the (cooked) shredded chicken, 1/2 cup of salsa verde, 1/4 cup sour cream, 1/2 cup pepper jack cheese and 1/2 cup of chihuahua cheese. Stir until combined.
Slightly warm the corn tortillas. I heat them for about 15 seconds in the microwave with a damp paper towel covering them. You can also fry them in oil to make them pliable. Spoon some of the filling into 1 of the tortillas. You want enough to fill it, but not so much that it won’t roll up. About 2-3 tbsp each. Roll up and place seam-side down in the prepared baking dish.
Repeat with other corn tortillas until all of the filling is used or you run out of room in your baking dish. Top enchiladas with 1 more cup of the salsa verde and the remaining chihuahua and pepper jack cheese.
Bake for 20-30 minutes until the cheese is melted and bubbly. Top with fresh cilantro. Serve with extra salsa verde or Mexican crema, if desired. Enjoy!