May 2, 2020

Comments are Disabled

Hola, everyone! 🇲🇽 Cinco de Mayo is on Tuesday! It is National Enchilada Day too. To celebrate, enjoy this flavor-packed chicken enchiladas. They are loaded with salsa verde, green chilis, shredded chicken, and nacho blend cheeses. And they are topped with cilantro, pico de gallo and sour cream. Makes for the best weeknight enchilada dinner. Delicioso!

Salsa Verde Chicken Enchiladas

Ashlee

These chicken enchiladas are loaded with salsa verde, green chilis, shredded chicken, and nacho blend cheeses. And they are topped with cilantro, pico de gallo and sour cream. Makes for the best weeknight enchilada dinner. Delicioso!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Main Dishes

Servings 6

Ingredients

2-3 boneless chicken breasts
3 Tbsp olive oil, divided
1/2 onion, diced
3 cloves garlic, minced
1 tsp oregano
1/2 tsp cumin
2 (4 oz) cans mild green chilis, diced
1 (16 oz) bottle salsa verde, divided
3 cups nacho blend cheese (Monterey jack and sharp cheddar), shredded and divided
1 cup fresh cilantro, chopped and divided reserve 1/2 cup for garnish
Kosher salt and ground pepper, to taste
8 (8 in) tortillas (flour or corn)
1/4 cup sour cream
Pico de gallo, for garnish

Instructions

Preheat oven to 375ºF. Prepare a 9 X 13 baking dish and coat with nonstick spray.
In a medium skillet, heat oil over medium-high heat and cook chicken breasts, about 6-7 minutes on each side or until they reach 165ºF internal temperature. Transfer chicken to a bowl. Take two forks and shred chicken. Set aside.
In a small skillet, heat additional 1 tablespoon of oil. Add onion and cook until translucent, about 2-3 minutes. Combine garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat and add green chilis. Mix everything together.
Pour green chili mixture to the bowl with shredded chicken. Combine 1/3 cup salsa verde and 1/2 cup fresh cilantro. Add in 1/2 cup cheese and season with kosher salt and ground pepper, to taste. Mix together.
Assemble tortillas with laying tortilla on clean flat surface and spoon about 1/2 cup of chicken mixture in the center. Roll tortilla and place seam side down in 9 X 13 baking dish. Repeat same steps with remaining tortillas. Top with remaining salsa verde and remaining cheese.
Place into oven. Bake at 375ºF for 35-40 minutes until the cheese is melted.
Remove from oven. Serve immediately. Garnish with sour cream, pico de gallo and remaining cilantro.