Enchiladas Verdes with Salsa Verde Recipe
The Enchiladas Verdes with Salsa Verde Recipe is fresh, creamy and very comforting. This dish uses soft tortillas, tender chicken and a bright green sauce.
Ingredients
- 2 cups cooked chicken shredded
- 10 corn tortillas
- 2 cups salsa verde
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
Prepare the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with oil. This helps prevent sticking and makes cleanup easier later.
Warm the Salsa Verde
- Pour the salsa verde into a saucepan. Heat it on low flame until warm. Stir gently so the sauce heats evenly and keeps its fresh taste.
Cook the Chicken Filling
- Heat olive oil in a skillet. Add chopped onion and cook until soft. Add garlic and cook briefly. Stir in chicken, salt and pepper until mixed well.
Soften the Tortillas
- Warm each tortilla in a dry pan for a few seconds. This step keeps them soft and easy to roll without breaking.
Assemble the Enchiladas
- Spread some warm salsa in the baking dish. Fill each tortilla with chicken mixture. Roll tightly and place seam-side down in the dish.
Add Sauce and Cheese
- Pour the remaining salsa verde over the rolled enchiladas. Spread evenly with a spoon. Add sour cream and sprinkle cheese on top.
Bake Until Ready
- Bake for 20 to 25 minutes. The cheese should melt and bubble. Remove from oven and let rest for five minutes before serving.
Notes
- Use freshly made salsa verde for brighter flavor
- Warm tortillas gently to avoid cracks
- Do not overfill tortillas while rolling
- Use rotisserie chicken to save time
- Add more cheese if you like it extra creamy