Salsa Verde Chicken Enchiladas
Covered in an easy Homemade Tomatillo Salsa Verde, these baked Mexican Salsa Verde Chicken Enchiladas are great for dinner and make tasty leftovers that everyone will be excited to eat. It is one of my favorite recipes and is also gluten-free!
Covered in an easy Homemade Tomatillo Salsa Verde, these baked Mexican Salsa Verde Chicken Enchiladas are great for dinner and make tasty leftovers that everyone will be excited to eat. It is one of my favorite recipes and is also gluten-free!
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp onion powder
- 2 tsp cumin
- 1/2 tsp coarse sea salt
- 2 cups shredded mexican cheese
- juice of 1/2 lime
- 1 lb boneless skinless chicken breasts or thighs, ((or
- 1 cans store-bought salsa verde)
- 10 can also be used)
- diced tomatoes (for topping (optional))
- chopped cilantro (for topping (optional))
- chopped green onions (for topping (optional))
- Carbohydrate 0.62676825 g
- Cholesterol 0 mg
- Fat 0.781942750289468 g
- Fiber 0.104927499485016 g
- Protein 0.105041 g
- Saturated Fat 0.10267672503997 g
- Serving Size 1 1 servings (2 enchiladas each) (97g)
- Sodium 233.374150000006 mg
- Sugar 0.521840750514984 g
- Trans Fat 0.0357004500078388 g
- Calories 9 calories
Step-by-step
- Preheat oven to 350 degrees.
- Slice chicken breast or thighs into thin strips.
- In a medium bowl, combine chicken, olive oil, cumin, oregano, onion powder, sea salt and lime juice.
- Place seasoned chicken onto a large baking sheet and bake in oven for 10 to 12 minutes.
- Warm corn tortillas in the microwave for 30 seconds to soften them.
- In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
- Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
- Bake for 20 minutes or until cheese starts to bubble.
- Serve diced tomatoes, cilantro and green onions.
- Enjoy!
Slicing boneless chicken breasts or thighs into thin strips before seasoning ensures the olive oil, cumin, oregano, onion powder, sea salt, and lime juice penetrate the protein rapidly, cutting down raw prep time. The primary failure mode in this dish is dry, overcooked poultry; baking those thin strips at 350 degrees Fahrenheit for strictly 10 to 12 minutes prevents moisture loss before the meat goes back into the oven inside the tortillas. Another frequent pitfall is cracking tortillas during assembly. Microwaving corn tortillas for 30 seconds introduces the steam required to gelatinize the starches, restoring flexibility so they roll tightly without tearing along the edges.
Arranging the rolled tortillas seam side down in a 2-quart baking dish prevents them from unravelling while baking. Pouring salsa verde directly over the assembled rolls protects the exposed edges from scorching in the dry oven heat. Layering shredded Mexican cheese over the green sauce creates a moisture barrier that traps steam underneath, ensuring the corn wrappers soften completely rather than turning tough or leathery. Bake the assembled dish for 20 minutes, watching closely for the cheese to transition from melted to actively bubbling and golden around the perimeter.
Balancing the rich, melted cheese and acidic tomatillo sauce requires crisp, high-moisture toppings applied just before serving. Diced tomatoes, chopped cilantro, and sliced green onions add structural contrast and thermal relief against the piping-hot pan. Pair these enchiladas with a simple bowl of black beans or Mexican red rice to absorb excess sauce pooled at the base of the dish. Leftovers keep safely in a sealed container in the refrigerator for up to three days, though the corn tortillas will soften further upon reheating.
