Salsa Verde Green Chicken Enchiladas
Yes, you CAN make enchiladas on a weeknight! This salsa verde chicken enchilada recipe is easy, packed with flavor, healthy and gluten free. With melted cheese and all the fixings, it’s a meal that’s ALWAYS a crowd pleaser. Feel free to use leftover cooked chicken in place of the rotisserie chicken. For the sauce, you can use any brand of jarred green salsa (also called tomatillo salsa) that you like (if you’re feeding kids go for a mild version). Buy more tortillas than you’ll need, just in case some break when you’re rolling the enchiladas. I like to serve these enchiladas with these Instant Pot pinto beans!
Servings: 4 people
Ingredients
Filling
- 2 cups shredded or diced chicken (about half of a rotisserie chicken)
- 1 cup black or pinto beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- ½ cup green onions (about 2 large green onions)
- 1 large garlic clove, grated
- 1 teaspoon chili powder (blend)
- 1 teaspoon ground cumin
- Juice from ½ lime
- Salt and freshly ground pepper
Enchiladas
- 2 (16-ounce) jars green salsa (tomatillo salsa)
- 1 cup sour cream (full fat)
- 10 corn tortillas (I suggest having a few extra on hand, in case any break)
- 1 cup shredded Monterey Jack cheese
- ¾ cup crumbled feta or queso fresco
For serving (optional)
- Chopped cilantro
- Avocado slices
- Sour cream
Instructions
- Preheat the oven to 425˚F.
Make the enchilada filling
- In a large bowl, combine the chicken, beans, corn, green onions, garlic, chili powder, cumin and lime juice. Season with salt and pepper.
Assemble the enchiladas
- Whisk together the green salsa and the sour cream. Warm the sauce in a medium saucepan over medium heat or in the microwave in a large bowl, just until warmed through (don’t boil).
- Wrap the tortillas in damp paper towels and microwave them for about 45 seconds or so, or until warm (keep them covered as you work so that they stay warm and pliable, otherwise they can crack). Alternatively, wrap them in foil and heat them in the oven until warmed through, about 10 minutes.
- Place a large piece of wax or parchment paper on your work surface (this will help to keep things clean). Spread ½ cup of the creamy salsa along the bottom of a 13x9-inch or similar sized baking dish.
- Dip a warm tortilla into the creamy salsa, and rotate it until completely coated. Lay the tortilla on the wax paper, and add about ⅓ cup of filling. Roll it up and place it in the baking dish. Repeat with the rest of the tortillas, lining them tightly down the center of the baking dish. If there’s extra filling, spread it along the sides and/or over the top. Spoon some of the creamy salsa over the top of the enchiladas (you might not need to use it all—save the rest for chips). Sprinkle the Monterey Jack and feta (or queso fresco) over top. Bake until the cheese is lightly toasted and the sauce is bubbling around the edges, about 15 minutes.
- Let the enchiladas cool for 5 minutes. Garnish with chopped cilantro. Serve with avocado slices and sour cream, if you wish.