Go Back
Enchiladas, a beloved staple of Mexican cuisine, embody the essence of comfort food with their warm, savory goodness wrapped in soft tortillas. Traditionally filled with a variety of ingredients, enchiladas offer a delightful way to explore a medley of flavors and textures. Their versatility makes them suitable for any occasion, whether it’s a quick weeknight dinner or a festive family gathering.

Simple Chicken Enchiladas with Salsa Verde

Discover the vibrant flavors of Green Goddess Enchiladas with this delicious recipe. Combining shredded rotisserie chicken, zesty salsa verde, and creamy Monterey Jack cheese, these enchiladas are a delightful twist on a classic comfort food. Perfect for any occasion, they embrace the essence of Mexican cuisine while offering a lighter meal option. Easily customizable, this dish is sure to impress at your family gatherings or cozy dinners. Dive into the recipe and elevate your cooking experience!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked and shredded chicken (rotisserie chicken is ideal for convenience)

10 small corn tortillas

1 cup salsa verde (choose store-bought for speed or homemade for a personal touch)

1 cup shredded Monterey Jack cheese

1 cup refried beans (optional, for a boost in protein)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon salt (adjust to your taste)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ½ cup of salsa verde, refried beans (if using), ½ cup of Monterey Jack cheese, chopped onion, minced garlic, ground cumin, chili powder, and salt. Stir thoroughly until all ingredients are well integrated.

      Warm the Tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 20-30 seconds on both sides until they become flexible. This step is crucial for preventing tearing when you roll the tortillas.

        Fill and Roll the Tortillas: Take each tortilla and place approximately 2-3 tablespoons of the chicken mixture in the center. Roll the tortilla tightly, then position it seam-side down in a greased 9x13 inch baking dish. Continue this process until all tortillas are filled and arranged in the dish.

          Add Salsa Verde: Evenly pour the remaining salsa verde over the top of the enchiladas, ensuring they are all well-coated for optimal flavor.

            Top with Cheese: Sprinkle the remaining ½ cup of Monterey Jack cheese generously over the enchiladas, creating a gooey, cheesy topping.

              Bake: Cover the dish with aluminum foil to protect the cheese from burning and bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbling and has attained a lovely golden color.

                Garnish and Serve: Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro for a burst of color and flavor. Serve with lime wedges and a dollop of sour cream on the side, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                    Presentation Tips: For an appealing presentation, arrange the enchiladas in individual bowls garnished with additional cilantro, and add lime wedges and sour cream on the side for a pop of color and taste. Enjoy this vibrant and cozy dish!