#Easy #Salsa #Verde #Chicken #Enchiladas
Easy Salsa Verde Chicken Enchiladas
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and coriander are simple to prepare. Salsa verde is a green tomatillo salsa made from garlic, onion and pepper. You can make it yourself (see our homemade salsa recipe) or buy it at the store. There are very good options. Look for salsa over medium heat.
YOU WILL NEED :
DIRECTIONS
MAKE SAUCE :
MAKE CHICKEN FILLING
TO FINISH
ADAM AND JOANNE'S TIPS
NUTRITION PER SERVING: Calories 460 / Protein 33 g / Carbohydrate 31 g / Dietary Fiber 3 g / Total Sugars 7 g / Total Fat 23 g / Saturated Fat 11 g / Cholesterol 113 mg
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and coriander are simple to prepare. Salsa verde is a green tomatillo salsa made from garlic, onion and pepper. You can make it yourself (see our homemade salsa recipe) or buy it at the store. There are very good options. Look for salsa over medium heat.
YOU WILL NEED :
- 1 teaspoon neutral flavored oil
- 2 garlic cloves, minced
- 2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
- 1/2 cup sour cream
- 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
- 2 cups shredded cooked chicken, see how we make shredded chicken
- 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
- 6 (6-inch) flour or corn tortillas, see notes
DIRECTIONS
MAKE SAUCE :
- 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.
MAKE CHICKEN FILLING
- Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
TO FINISH
- 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.
ADAM AND JOANNE'S TIPS
- Meatless Version: Swap the chicken for vegetables such as zucchini, eggplant, mushrooms, onion, and winter squash. Add them to the creamy sauce cooked, but still with some crunch since they will continue to cook in the oven.
- Tortillas: Both flour and corn tortillas can be used. Flour tortillas soften much more than corn so it depends on what you have on hand and the final result you are looking for. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin. You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.
- Make-ahead: As the enchiladas sit, they absorb more and more of the sauce, which can make them softer and a little soggy. I prefer making these the day of and don’t recommend making them ahead of time or freezing them. (That said, I’ve been known to chow down on the leftovers the next day without complaint.)
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
NUTRITION PER SERVING: Calories 460 / Protein 33 g / Carbohydrate 31 g / Dietary Fiber 3 g / Total Sugars 7 g / Total Fat 23 g / Saturated Fat 11 g / Cholesterol 113 mg
