Salsa Verde Chicken Enchiladas
A comforting and flavorful dish combining shredded chicken, salsa verde, and creamy cheese, all wrapped in tortillas for a delightful meal.
Ingredients
Main Ingredients
- 2 cups fully cooked shredded chicken Store-bought rotisserie chicken can be used for convenience.
- 28 ounces salsa verde, divided Reserve half for mixing with chicken and half for topping.
- 6 tablespoons cream cheese Room temperature for easier mixing.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- 8 pieces flour or corn tortillas Warming tortillas improves pliability.
- 2 cups shredded Monterey Jack cheese Generously sprinkle on top for a creamy texture.
Instructions
Preparation
- Mix the shredded chicken with half of the salsa verde in a bowl until evenly coated and moist.
- Add cream cheese, garlic powder, onion powder, salt, and paprika to the chicken mixture, stirring until smooth.
- Preheat the oven while warming the tortillas slightly for easier rolling.
- Spoon the chicken mixture onto a tortilla, roll it tightly, and place seam-side down in a baking dish. Repeat for all tortillas.
Baking
- Pour remaining salsa verde over the enchiladas and top with shredded cheese.
- Cover with aluminum foil and bake until cheese is melted and bubbly and edges are slightly crispy.
Notes
These enchiladas are great with a side salad or black beans. Leftovers reheat well and can be topped with sour cream or cilantro. Consider adding jalapeños for extra heat.