Easy Salsa Verde Chicken Enchiladas
Flavor-packed, cheesy chicken enchiladas with salsa verde—ready for a quick and easy dinner!
Servings: 4 servings
Ingredients
- 2 cups shredded cooked chicken (rotisserie works great)
- 2 cups salsa verde
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 8 (6-inch) corn tortillas
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, 1 cup salsa verde, sour cream, 1 cup cheese, cilantro, and season with salt and pepper.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Spoon about 1/4 cup of the filling into each tortilla, roll tightly, and place seam-side down in the prepared dish.
- Pour the remaining salsa verde over the enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until bubbly and golden.
- Garnish with extra cilantro or sour cream if desired before serving.