Chicken Enchiladas Verde
Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce.
Servings: 4
Ingredients
- 2 cups (16 oz. jar) salsa verde, divided
- ¼ medium yellow onion, chopped
- 3 cups shredded cooked chicken (see note)
- 16 oz. grated Monterey Jack cheese, divided
- ⅓ cup chopped fresh cilantro, divided
- salt and pepper to taste
- 8 flour tortillas, more if needed
- sour cream for topping, optional
Instructions
- Preheat oven to 375°F. Lightly spray a 9 × 13 inch pan with cooking spray. Spread 1 cup salsa verde on bottom of pan.2 cups (16 oz. jar) salsa verde, divided
- In small frying pan, sauté onions with small amount of olive oil until softened, about 5 minutes.¼ medium yellow onion, chopped
- In large bowl, mix shredded chicken with ⅔ cup salsa verde, 1 ½ cups cheese, scant ¼ cup cilantro, sautéed onions, and salt and pepper to taste.3 cups shredded cooked chicken, 16 oz. grated Monterey Jack cheese, divided, ⅓ cup chopped fresh cilantro, divided, salt and pepper to taste
- Wrap tortillas in two paper towels and microwave for 30 to 45 seconds so that they are soft and easier to work with.8 flour tortillas, more if needed
- Spoon about ¼ cup of the chicken mixture into a tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until you are out of filling. Drizzle enchiladas with remaining salsa verde (about ⅓ cup) and sprinkle with remaining cheese.
- Spray a large sheet of foil with cooking spray and use that to cover the baking dish. Bake for 25 minutes, remove foil and bake for five more minutes.
- Sprinkle with remaining cilantro, let stand for a few minutes and serve, topped with sour cream, if desired.
Video
Notes
- Shredded chicken: Make easy shredded chicken in your Instant Pot. Rotisserie chicken, canned chicken, or leftover chicken can be used, too.
- Sauce variations: Substitute homemade salsa verde if you'd like. A can of red enchilada sauce can be substituted, or homemade enchilada sauce.
- Vegetarian: Instead of chicken, fill the enchiladas with fajita-style vegetables (grilled peppers and onions), and a can of black beans, rinsed and drained.
Nutrition
Serving: 2enchiladas | Calories: 838kcal | Carbohydrates: 38g | Protein: 59g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 180mg | Sodium: 2014mg | Potassium: 654mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 949mg | Iron: 4mg
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