Best Salsa Verde Chicken Enchiladas
I've tried several salsa verde chicken enchilada recipes and this one is by far one of the easiest salsa verde chicken enchiladas out there! I use a jar of Aldi's "Roasted Salsa Verde" for the salsa verde base. It's not spicy and has some great lime flavor mixed in.
Servings 4
Ingredients
- 16 oz. jar salsa verde
- ½ cup sour cream
- ½ cup cilantro leaves (chopped)
- 2 cups shredded cooked chicken
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 8-10 flour tortillas (burrito size)
Instructions
- Heat the jar of salsa verde in a pan over medium heat. Remove the pan from the heat and stir in the sour cream and cilantro. Set aside about ½ cup of the sauce.
- Stir the shredded chicken and ½ cup of the cheese into the sauce that has not been set aside.
- Heat the oven to 350 degrees. Spread a little of the reserved sauce on the bottom of a 9x13 baking dish. Add about ¼ cup of the chicken filling to each tortilla and roll. Repeat. Add the filled tortillas, seam-side down, next to each other in the dish.
- Add the rest of the reserved sauce on to the tortillas. Sprinkle the remaining cheese on top.
- Add aluminum foil on top of the dish before placing it in the oven. Bake until the enchiladas are heated through, approximately 15 minutes.
- Remove the aluminum foil and bake 5-10 minutes longer, or until the cheese on top is melted.
- Serve with extra cilantro and sour cream.
Notes
- If you are filling each burrito-size flour tortilla with ¼ cup of the chicken mixture, you should use about 8-10 flour tortillas and it should fill the 9x13 dish.
- Enchilada leftovers tend to become soggy. The best way I've found to reheat enchiladas is to put them in the toaster oven or oven to help crisp up the tortilla.