Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas are a family-friendly weeknight dinner that comes together in no time, but tastes like you worked on it all day!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Mexican, Tex Mex
Keyword: easy chicken enchiladas, recipe with rotisserie chicken, recipes with tomatillo salsa
Servings: 8 Servings
Calories: 394kcal
Preheat your oven to 350°F.
In a large bowl, mix the cooked and shredded chicken, olive oil, cumin, salt, garlic powder, onion powder, black pepper, paprika, 1 cup of the salsa verde, and one cup of cheese. Stir to combine and set aside.
Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.
Pour 1 cup of salsa in the bottom of a 13x9 inch casserole dish, and evenly coat the bottom. Fill each tortilla with about ½ cup of the chicken mixture, and roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.
Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.
Serve immediately, with additional toppings.
Calories: 394kcal | Carbohydrates: 26g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 1644mg | Potassium: 354mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1019IU | Vitamin C: 4mg | Calcium: 517mg | Iron: 1mg