Delight your taste buds with these flavorful Salsa Verde Chicken Enchiladas. A perfect blend of tender chicken, melted cheese, and zesty salsa verde wrapped in warm tortillas – a dish that’s sure to be a hit at your dinner table.
Salsa Verde Chicken Enchiladas
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green onions
- 1/4 cup chopped fresh cilantro
- 12 small flour tortillas
- 2 cups salsa verde
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 tomato, diced
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, Monterey Jack cheese, green onions, and cilantro.
- Warm the tortillas in the microwave or on a griddle.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour salsa verde over the enchiladas, spreading it evenly.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Top with sour cream, shredded lettuce, and diced tomatoes.
- Serve and enjoy your Salsa Verde Chicken Enchiladas!
Total Time: 45 minutes
Yield: 6 servings
Nutritional Information: Calories per serving – 350, Protein – 18g, Carbohydrates – 25g, Fat – 20g