Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are tangy and bright, perfectly creamy, and just as cozy as red sauce recipes. Ready in 30 minutes!

Author: Donna Elick

Servings: -5

Prep Time10

Cook Time20

Total Time30

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion diced (about ½ cup)
3 cloves garlic minced (about 1 tablespoon)
1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups)
1 4 ounce can diced green chiles, drained
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 to 3 cups cooked shredded chicken about 1 to 1 ½ pounds cooked
8 ounces Monterey Jack cheese freshly shredded (about 2 ½ cups), divided
2 tablespoons chopped fresh cilantro
8 8-inch flour tortillas

Instructions

PREP OVEN AND PAN: Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
SAUTÉ AROMATICS: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 4 to 6 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
MAKE SAUCE: Stir in 1 (16 ounce) jar salsa verde, 1 (4 ounce) can diced green chiles, ½ cup sour cream, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper. Simmer for 1 minute. Reserve 1 cup of sauce.
MAKE FILLING: Add shredded chicken, 1 cup shredded Monterey Jack cheese, and chopped cilantro to the skillet. Stir until evenly combined.
ASSEMBLE: Spread ¼ to ½ cup reserved sauce onto the bottom of the baking dish. Spoon about ¼ cup filling into each tortilla, roll tightly, and place seam-side down in the dish.
TOP: Pour remaining reserved sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese.
BAKE: Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly golden.
SERVE: Garnish as desired and serve warm.

Notes

Make-Ahead: Assemble the enchiladas but do not bake. Cover tightly with foil and refrigerate for up to 1 day before baking.

Freezing (Before Baking): Assemble enchiladas in a freezer-safe baking dish. Do not bake. Let the sauce cool completely. Cover tightly with plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Freeze for up to 3 months.

To Bake After Freezing: Thaw overnight in the refrigerator. Remove plastic wrap and bake at 375°F for 20 to 25 minutes, until hot and bubbly.

Freezing (After Baking): Let baked enchiladas cool completely. Wrap tightly and freeze for up to 2 months. Reheat covered at 350°F until warmed through.

Storage: Store leftovers in an airtight container for up to 3 days.

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