Salsa Verde Chicken Enchiladas

Name: Salsa Verde Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1¼ lb Chicken Breast; ½ tsp Salt; 32 tbsp Salsa Verde; 12 Tortillas; 5½ oz Monterey Jack Cheese; 4 oz Sour Cream

By Eatpace

Corn tortillas filled with shredded chicken bake under tomatillo salsa verde and Monterey Jack, then get a spoonful of sour cream. Jarred salsa keeps the sauce simple.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 795; kcal per serving
Protein: 55g; per serving

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Chicken enchiladas covered in green salsa and melted cheese, topped with sour cream.

45 min

Ingredients

6 ingredients

4 servings

1¼ lb Chicken Breast (Boneless and skinless)
½ tsp Salt
32 tbsp Salsa Verde (Tomatillo salsa verde; about 2 cups)
12 Tortillas (Small tortillas, about 6 inches across)
5½ oz Monterey Jack Cheese, shredded
4 oz Sour Cream

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

795 kcal

Protein: 55 g
Carbs: 69 g
Fat: 32 g
Fiber: 7 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 400°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Put Chicken Breast and Salt in a saucepan and add enough water to cover the chicken.
Step 2. Bring the chicken to a boil, then reduce the heat to a gentle simmer. Cook until the thickest part is no longer pink, about 12 minutes; remove from the water and shred with two forks.
Step 3. Meanwhile, spread one quarter of the Salsa Verde over the bottom of a baking dish. Wrap Tortilla in damp paper towels and microwave until warm and pliable, about 1 minute.

Cook

Step 4. Fill each tortilla with shredded chicken and a little of the Monterey Jack Cheese, saving about half the cheese for the top. Roll and arrange seam-side down in the dish.
Step 5. Spoon the rest of the Salsa Verde over the rolls and scatter the reserved cheese on top. Bake until the sauce bubbles and the cheese melts, about 18 minutes.

Finish & serve

Step 6. Divide the enchiladas among plates and top with Sour Cream.

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Tips

Good to know

Check the chicken with an instant-read thermometer; the thickest part should reach 165°F.

Swap it

Use mild tomatillo salsa verde if you prefer less heat.

Leftovers

Refrigerate leftovers for up to 3 days and reheat until hot throughout.

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