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!
Servings: 8 Servings
Ingredients
- 2 pound rotisserie chicken, shredded, skin and bones removed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 cups salsa verde, divided
- 3 cups Mexican blend cheese, divided
- 12 6-inch corn tortillas
Instructions
- 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.
Nutrition
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
