Salsa Verde Chicken Enchiladas Recipe

Ingredients

Enchilada Sauce

• 2 cups salsa verde
• ¾ teaspoon ground cumin
• ¼ cup sour cream or Greek yogurt

Filling and Assembly

• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese, divided
• 8 (8-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese, divided

Instructions

1. Preheat your oven to 350 degrees F to prepare for baking the enchiladas.
2. In a medium saucepan over medium-low heat, warm the salsa verde. Stir in ground cumin, then add sour cream or Greek yogurt and mix until smooth. Pour ½ cup of this sauce evenly into the bottom of a 9×13-inch baking dish and reserve another ½ cup in a separate bowl for later use.
3. Add the shredded cooked chicken to the saucepan with the remaining sauce. Stir well to coat the chicken. Then add ½ cup of shredded cheddar cheese and mix until combined.
4. Spoon about ⅓ cup of the chicken mixture onto the center of each flour tortilla. Roll the tortillas up tightly and place them seam-side down in the prepared baking dish.
5. Pour the reserved ½ cup of salsa verde sauce evenly over the rolled enchiladas. Sprinkle with the remaining ½ cup shredded cheddar cheese and all 1 cup of Monterey Jack cheese.
6. Bake the enchiladas in the preheated oven for 20 minutes. For a golden cheese topping, broil on high for 2-3 minutes, watching carefully to avoid burning. Serve hot and enjoy.

Notes

• Chicken: Use cooked shredded chicken such as rotisserie chicken, Instant Pot shredded chicken, or crockpot shredded chicken for convenience.
• Make Ahead: Prepare the chicken filling in advance and store it until ready to assemble and bake the enchiladas.
• Small Batch: For smaller servings (2 people), make a half batch using an 8×8-inch baking pan.
• Leftovers: Store cooled leftover enchiladas in a covered container in the refrigerator for up to 5 days. Reheat individual portions in the microwave starting at 1 minute and adjusting as needed.