EASY juicy enchiladas with so much flavor from the salsa verde and TONS of melted CHEESE!! Ready in 30 minutes, are made with just a handful of ingredients, and will be an instant family favorite!!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chicken enchiladas verde, enchiladas verdes, green chicken enchiladas, green enchiladas, salsa verde chicken enchiladas, salsa verde enchiladas
Servings: 10
Calories: 506kcal
Author: Averie Sunshine
Ingredients
2tablespoonsolive oil
24ouncessalsa verdedivided (Trader Joe's or Herdez are my two favorites)
2 ½ to 3cupscooked chickensee Note 1 below
8 to 10medium-sized tortillasI used flour, corn are traditional
1 ½cupsshredded manchego cheeseMonterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted
fresh cilantroto taste for garnishing
Instructions
Preheat oven to 400F (use convection if you have it) and to a 8x10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
Divide the filling mixture evenly between 8 to 10 tortillas.
Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
Evenly sprinkle with cilantro to garnish and serve immediately.
Notes
Chicken: I used diced chicken from my 20-Minute Perfect Oven Baked Chicken recipe. Shredded rotisserie chicken is a great time-saving shortcut. Traditionally, chicken is poachedin water with half an onion and a few cloves of garlic and then shredded for enchiladas. Tortillas: If using corn tortillas, warm them gently for a few minutes in a low oven which will make them easier to roll without tearing.Storage: Enchiladas will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.