Hello and welcome! If you’re looking for a delicious and easy-to-make dinner option, these Salsa Verde Chicken Enchiladas are perfect for you. Loaded with tender chicken and smothered in zesty salsa verde, these enchiladas will quickly become a family favorite. Whether you love classic enchiladas or want a twist on traditional Mexican dishes, this recipe is a must-try for enchilada lovers everywhere.
Introduction:
Enchiladas are a beloved dish with roots in Mexican cuisine, known for their versatility and bold flavors. This Salsa Verde Chicken Enchiladas recipe adds a modern twist by using tangy salsa verde and Monterey Jack cheese, creating a comforting, cheesy dish that’s sure to satisfy your cravings. Ideal for busy weeknights or gatherings, these enchiladas are easy to prepare, making them a go-to meal for fans of Mexican-inspired dishes. Whether you’re a seasoned cook or new to making enchiladas, this recipe delivers flavor without the fuss.
For more enchilada inspirations, check out these Ultimate Cowboy Casserole or Sausage Balls Recipe from Optimal Recipes.
Ingredients for Salsa Verde Chicken Enchiladas:
Here’s what you’ll need to create these scrumptious enchiladas:
- 1 cup salsa verde
- 3 cups cooked salsa verde chicken (shredded)
- 8 (8-inch) tortillas (gluten-free options available)
- 2 cups Monterey Jack cheese (or cheddar), shredded
Optional Substitutions:
- For a dairy-free version, use vegan cheese.
- Corn tortillas can replace flour tortillas for a gluten-free option.
- Add diced jalapeños for a spicier kick!
How to Make Salsa Verde Chicken Enchiladas – Step by Step:
Step1: Preheat your oven to 375°F (190°C). Spread half of the salsa verde over the bottom of a 13×9 inch baking dish to prevent sticking.
Step2: Divide the shredded chicken evenly between the tortillas. Roll each tortilla tightly, and place them seam-side down in the baking dish.
Step3: Pour the remaining salsa verde over the rolled tortillas, ensuring they are evenly covered.
Step4: Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas.
Step5: Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or avocado slices for added freshness.
Helpful Cooking Tip: For a crispier finish, broil the enchiladas for an additional 2-3 minutes after baking.
Helpful Tips for Salsa Verde Chicken Enchiladas:
- Use fresh salsa verde: Homemade salsa verde adds a fresh, tangy flavor to your enchiladas.
- Make ahead: Prepare the enchiladas a day ahead and bake them when ready to serve. This makes meal prep a breeze!
- Customize your fillings: Add black beans, corn, or bell peppers to the chicken filling for extra texture and nutrition.
Cooking Tips for the Best Salsa Verde Chicken Enchiladas:
- Salsa Verde Hacks: If you’re short on time, store-bought salsa verde works perfectly, but homemade adds a more personalized touch.
- Cheese Melting Techniques: For a smoother, creamier cheese topping, shred your cheese fresh rather than using pre-shredded packages.
- Tortilla Warm-Up: Warm the tortillas before rolling them to prevent cracks, especially if you’re using gluten-free or corn tortillas.
Serving Suggestions for Salsa Verde Chicken Enchiladas:
Serve your Salsa Verde Chicken Enchiladas with a side of Mexican rice, guacamole, or a crisp salad for a complete meal. A cold glass of horchata or a tangy margarita pairs wonderfully with this dish. For added flair, top the enchiladas with sour cream, diced tomatoes, or pickled jalapeños.
Nutritional Information:
These enchiladas not only taste great but also provide a balanced meal. Packed with protein from the chicken and calcium from the cheese, they offer a hearty and satisfying dinner option.
Nutritional Information (per serving):
- Calories: 350
- Fat: 18g
- Carbohydrates: 28g
- Protein: 22g
- Fiber: 3g
- Sodium: 780mg
- Vitamin C: 8% DV
- Calcium: 20% DV
Storage and Leftovers for Salsa Verde Chicken Enchiladas:
Leftovers? No problem! Simply store the enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-12 minutes or microwave on high for 2-3 minutes. To prevent them from drying out, cover with foil while reheating.
4 Frequently Asked Questions (FAQs) for Salsa Verde Chicken Enchiladas:
1. Can I freeze these enchiladas?
Yes! These enchiladas freeze well. Just assemble them without baking, wrap tightly, and freeze for up to 3 months. Thaw before baking.
2. Can I use a different protein?
Absolutely! Shredded beef, pork, or even tofu can be substituted for chicken.
3. How do I prevent the tortillas from getting soggy?
Lightly frying the tortillas before rolling can help prevent sogginess, adding a delicious crispy layer.
4. What is the best way to reheat these enchiladas?
For best results, reheat in the oven covered with foil to maintain moisture, or use the microwave for a quicker option.
2 Related Recipes for Enchilada Lovers:
If you enjoyed this recipe, you might also love these delicious dishes:
- Ultimate Cowboy Casserole with Cornbread: A hearty meal combining cowboy flavors and cornbread.
- Sausage Balls Recipe with Red Lobster Mix: A savory, bite-sized snack perfect for any occasion.
Conclusion:
Now that you know how to make these delicious Salsa Verde Chicken Enchiladas, it’s time to try them for yourself! This easy, flavorful recipe is perfect for weeknights or family gatherings. If you make this recipe, don’t forget to share your results in the comments or add your own personal twist. Enjoy!
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Salsa Verde Chicken Enchiladas Recipe – ArtLVIP
Description
Hello and welcome! If you’re looking for a delicious and easy-to-make dinner option, these Salsa Verde Chicken Enchiladas are perfect for you. Loaded with tender chicken and smothered in zesty salsa verde, these enchiladas will quickly become a family favorite. Whether you love classic enchiladas or want a twist on traditional Mexican dishes, this recipe is a must-try for enchilada lovers everywhere.
Ingredients
Here’s what you’ll need to create these scrumptious enchiladas:
- 1 cup salsa verde
- 3 cups cooked salsa verde chicken (shredded)
- 8 (8-inch) tortillas (gluten-free options available)
- 2 cups Monterey Jack cheese (or cheddar), shredded
Optional Substitutions:
- For a dairy-free version, use vegan cheese.
- Corn tortillas can replace flour tortillas for a gluten-free option.
- Add diced jalapeños for a spicier kick!
Instructions
Step 1: Preheat your oven to 375°F (190°C). Spread half of the salsa verde over the bottom of a 13×9 inch baking dish to prevent sticking.
Step 2: Divide the shredded chicken evenly between the tortillas. Roll each tortilla tightly, and place them seam-side down in the baking dish.
Step 3: Pour the remaining salsa verde over the rolled tortillas, ensuring they are evenly covered.
Step 4: Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas.
Step 5: Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or avocado slices for added freshness.
Helpful Cooking Tip: For a crispier finish, broil the enchiladas for an additional 2-3 minutes after baking.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh salsa verde: Homemade salsa verde adds a fresh, tangy flavor to your enchiladas.
- Make ahead: Prepare the enchiladas a day ahead and bake them when ready to serve. This makes meal prep a breeze!
- Customize your fillings: Add black beans, corn, or bell peppers to the chicken filling for extra texture and nutrition.
