Salsa Verde Chicken Enchiladas
Equipment
Ingredients
- 1 lb cooked chicken breast shredded (or rotisserie chicken for a shortcut)
- 1 16 oz jar salsa verde
- 1 8 oz block cream cheese, softened
- 1 bag Monterey Jack cheese divided
- ¼ cup fresh cilantro chopped, plus extra for garnish
- 1 4 oz can diced green chilies
- 1 16 oz container sour cream
- 8 –10 medium flour tortillas
Instructions
Make the filling
- In a large mixing bowl, combine
Shredded chicken
Salsa verde
Softened cream cheese
Half of the Monterey Jack cheese
Sour cream
Fresh cilantro
Diced green chilies
- Mix until everything is creamy and well combined.
- Prepare the baking dish
Prepare the baking dish
- Preheat oven to 350°F.
- Lightly grease a 9x13-inch baking dish.
- Spread a thin layer of the chicken mixture across the bottom of the dish.
Roll the enchiladas
- Spoon the chicken mixture into the center of each tortilla.
- Roll tightly and place seam-side down in the baking dish.
- Repeat until all tortillas are filled.
Top the enchiladas
- Spread the remaining chicken mixture evenly over the rolled enchiladas.
- Sprinkle the remaining Monterey Jack cheese over the top.
- Finish with a little extra chopped cilantro.
Bake
- Cover tightly with foil and bake for 25–30 minutes.
- Remove the foil and bake for an additional 2–3 minutes, just until the cheese is melted and lightly golden.
Serve
- Serve warm with your favorite toppings and enjoy!
Nutrition
Calories: 217kcalCarbohydrates: 17gProtein: 25gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 52mgSodium: 482mgPotassium: 264mgFiber: 1gSugar: 3gVitamin A: 63IUVitamin C: 1mgCalcium: 153mgIron: 2mg
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