Easy Salsa Verde Chicken Enchiladas
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself or buy it from the store. There are some great options. Look for a salsa with medium heat.
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself or buy it from the store. There are some great options. Look for a salsa with medium heat.
- 2 garlic cloves minced
- 1/2 cup sour cream
- 1 teaspoon neutral flavored oil
- 2 cups (16 ounces) salsa verde, store-bought or try our
- 1/4 cup cilantro leaves and tender stems chopped, plus more for serving
- 1 cup shredded cheddar monterey jack or mexican cheese blend
- 2 cups shredded cooked chicken see how we make shredded chicken
- 6 (6-inch) flour or corn tortillas, see notes
- Carbohydrate 1.77734250077651 g
- Cholesterol 38.1768750071089 mg
- Fat 11.9901900021873 g
- Fiber 0.0314999985694885 g
- Protein 7.7884875005359 g
- Saturated Fat 7.59163575136162 g
- Serving Size 1 1 Serving (51g)
- Sodium 185.149125007473 mg
- Sugar 1.74584250220702 g
- Trans Fat 0.62172375011265 g
- Calories 146 calories
Step-by-step
- Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute.
- Stir in the salsa verde and cook until heated through, about 1 minute.
- Remove skillet from the heat then stir in the sour cream and cilantro.
- Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.
- Set aside about 1 cup of the sauce for assembling the enchiladas.
- Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
- Heat the oven to 350 degrees F.
- Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.
- Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder.
- Repeat, lining up tortillas, seam-side down, tightly in the dish.
- Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and place in the oven.
- Bake until heated through, about 15 minutes.
- Remove the foil and bake 10 minutes longer, until the cheese is melted.
- Serve with cilantro on top.
Easy Salsa Verde Chicken Enchiladas: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present laundry mountain. But amidst the chaos, I crave those moments of family connection, and nothing brings us together quite like a shared meal. That's why I've perfected this recipe for Easy Salsa Verde Chicken Enchiladas – it's quick, flavorful, and satisfying enough to please even the pickiest eaters (yes, even my teenage son!).
Forget the complicated recipes requiring hours of preparation and a culinary degree. This dish is all about simplicity and efficiency. The beauty lies in the readily available ingredients – salsa verde (store-bought is perfectly acceptable!), shredded chicken (rotisserie chicken is a lifesaver!), and a blend of your favorite cheeses. The vibrant green salsa verde adds a touch of zest and spice, while the creamy sour cream and tender chicken create a harmonious blend of textures and flavors. It’s a comfort food that's both comforting and exciting! In just minutes, you can have a delicious and satisfying meal on the table, leaving you with more time to enjoy the company of your loved ones instead of being stuck in the kitchen.
The secret to these enchiladas’ success lies not in complex techniques, but in the balance of flavors. The tanginess of the salsa verde dances beautifully with the richness of the cheese and the mildness of the sour cream. Each bite is an explosion of flavor, a delightful contrast of textures that will leave you wanting more. And the best part? The cleanup is a breeze! That's what makes this recipe a true weeknight winner.
Beyond the Recipe:
These enchiladas aren't just a meal; they're a testament to the power of simple, wholesome cooking. They represent a commitment to nourishment without sacrificing precious family time. As a working mother, I often find myself juggling countless responsibilities, but this recipe reminds me that even in the midst of chaos, I can create something beautiful and delicious. It's a small act of love, a way of showing my family that even on the busiest of nights, I care enough to prepare a meal that nourishes their bodies and souls.
I encourage you to adapt the recipe to your own preferences. Feel free to experiment with different cheeses, add some black beans or corn for extra protein and fiber, or use different types of tortillas. The possibilities are endless! And if you have leftovers, they reheat beautifully, making this a perfect recipe for meal prepping. So, embrace the simplicity, savor the flavors, and enjoy the time spent together around the dinner table.
Making this dish is more than just cooking; it's an act of self-care, a reminder that even amidst the whirlwind of daily life, I can take a moment to nourish myself and my family. It's a recipe for a happy heart and a full stomach, and it is a testament to the joy of simple things.
