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Salsa Verde Enchiladas

Tender corn tortillas wrapped around perfectly seasoned chicken and smothered in bright, tangy salsa verde sauce - an authentic Mexican comfort food dish
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 corn tortillas
  • 3 cups cooked shredded chicken
  • 2 cups salsa verde (store-bought or homemade)
  • 1 cup Mexican crema or sour cream
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • fresh cilantro for garnish

Method
 

Main Instructions
  1. Preheat oven to 375°F.
  2. Heat oil in a large skillet over medium heat. Sauté diced onion until translucent, about 5 minutes, then add garlic and cumin. Cook until fragrant, roughly 30 seconds.
  3. Stir in shredded chicken, half cup of salsa verde, and season with salt and pepper. The mixture should be moist but not soupy.
  4. Wrap tortillas in damp paper towels and microwave for 45 seconds until pliable.
  5. Spread thin layer of salsa verde in bottom of 9x13 baking dish.
  6. Place about ¼ cup chicken filling down center of each tortilla, add pinch of cheese, then roll tightly. Arrange seam-side down in prepared dish.
  7. Pour remaining salsa verde over top, ensuring each enchilada is well-coated.
  8. Dot crema over enchiladas using spoon, then sprinkle remaining cheese evenly across top.
  9. Bake 20-25 minutes until cheese melts and edges bubble gently.
  10. Let rest 5 minutes before serving.

Notes

Make the filling ahead on Sunday meal prep day for lightning-fast weeknight assembly. Don't skip warming tortillas to prevent cracking. Avoid overfilling enchiladas. Let rest 5 minutes after baking for proper slicing. Refrigerate leftovers up to 4 days or freeze up to 3 months. Can be assembled 24 hours ahead and refrigerated.