Go Back
When it comes to the rich and diverse tapestry of Mexican cuisine, few dishes embody the vibrant flavors and comforting essence as beautifully as Zesty Salsa Verde Chicken Enchiladas. This delightful dish is a culinary celebration, merging the zestiness of fresh ingredients with the heartiness of a home-cooked meal. Featuring shredded chicken enveloped in soft corn tortillas and bathed in a tangy salsa verde, these enchiladas offer a perfect balance of spice and creaminess, making them an ideal choice for both weeknight dinners and festive gatherings.

Zesty Salsa Verde Chicken Enchiladas

Indulge in the vibrant flavors of Zesty Salsa Verde Chicken Enchiladas, a delightful Mexican dish that combines tender shredded chicken and zesty salsa verde in soft corn tortillas. Perfect for weeknight dinners or festive gatherings, this recipe is easy to prepare, making it accessible for cooks of all levels. Dive into a world of rich flavors and discover the cultural significance of enchiladas while creating a comforting meal that brings loved ones together around the table.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked shredded chicken (from rotisserie or boiled)

1 cup salsa verde (store-bought or homemade)

1 cup sour cream

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

8 corn tortillas

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon chili powder

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well to combine all the flavors.

      Mix with Salsa Verde: In a large bowl, take half of the salsa verde and mix it with the shredded chicken filling. Add half of the sour cream and half of the shredded cheese; mix until well combined.

        Prepare Tortillas: Heat the tortillas in a dry skillet for about 15-20 seconds on each side until pliable. You may also wrap them in a damp paper towel and microwave for 30 seconds.

          Assemble Enchiladas: Spread about a tablespoon of the chicken mixture down the center of each tortilla. Roll them up gently and place seam side down in a greased 9x13 inch baking dish.

            Top with Sauce and Cheese: Once all the enchiladas are in the dish, pour the remaining salsa verde evenly over the top. Drizzle the rest of the sour cream on top, then sprinkle with the remaining shredded cheese.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven and let it sit for a few minutes. Sprinkle fresh chopped cilantro on top before serving. Squeeze fresh lime juice over the enchiladas for an extra zesty kick.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4