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Chicken Enchiladas Verdes

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Tender chicken enchiladas verdes baked with tangy salsa verde, melty cheese, crema, and fresh toppings for an easy Mexican-inspired dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Filling and Sauce
  • 2 cups cooked shredded chicken
  • 2 cups salsa verde divided
  • 1/2 cup finely chopped white onion
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
Assembly
  • 8 corn tortillas
  • 1 tbsp neutral oil for warming the tortillas
  • 1 1/2 cups shredded Monterey Jack cheese or Oaxaca cheese
  • 1/2 cup Mexican crema or sour cream plus more for serving
Toppings
  • 1 large avocado sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced radishes
  • 2 oz crumbled queso fresco optional
  • 1 lime cut into wedges

Equipment

  • 9-by-13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Tongs

Method
 

Prepare the filling:
  1. Heat the oven to 375°F. Spread 1/2 cup of salsa verde across the bottom of a 9-by-13-inch baking dish.
  2. In a mixing bowl, stir together the shredded chicken, 1/2 cup salsa verde, chopped onion, cumin, salt, and pepper. Taste and adjust the seasoning.
Roll the enchiladas:
  1. Warm the tortillas in a lightly oiled skillet for a few seconds per side, just until flexible. Keep them covered as you work.
  2. Spoon the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  3. Pour the remaining salsa verde over the enchiladas, then sprinkle evenly with the shredded cheese.
Bake and serve:
  1. Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted.
  2. Let the enchiladas rest for 5 minutes, then drizzle with crema.
  3. Top with avocado, cilantro, radishes, queso fresco if using, and lime wedges. Serve warm.

Nutrition

Calories: 540kcalCarbohydrates: 36gProtein: 35gFat: 29gSaturated Fat: 12gCholesterol: 105mgSodium: 980mgFiber: 7gSugar: 6g

Notes

  • If using store-bought salsa verde, choose one with a bright tomatillo flavor and moderate heat so the dish stays balanced.
  • Corn tortillas are traditional and give the best texture. Warming them first is the key to easy rolling.
  • For spicier enchiladas, add chopped roasted jalapeño or serrano to the chicken filling.