This Chicken Enchiladas Verdes recipe is packed with lean protein, veggies, and a creamy salsa verde sauce, making it a great go-to for dinner.
- 1 recipe Roasted Salsa Verde (or 1 large jar purchased salsa verde)
- ½ cup light sour cream, plus more for serving
- 3 cups shredded cooked chicken
- 2 cups chopped kale
- 1 ¾ cups shredded Chihuahua cheese or Pepper Jack cheese, divided
- 2 tablespoons extra-virgin olive oil
- 8–10 (6-inch) corn or flour tortillas
- Avocados, cilantro, lime, and/or hot sauce for serving (optional)
Preheat oven to 400ºF with rack set in middle position.
Combine 1 cup salsa verde and sour cream. Combine half of the sour cream mixture with chicken, kale and 1 cup cheese; season with salt and pepper to taste.
Brush both sides of tortillas with olive oil; stack tortillas top of each other on a plate. Cover tortillas with a slightly damp paper towel and microwave for 30 seconds.
Spoon ⅓ cup chicken mixture onto a tortilla, slightly off-centered. Roll tortilla around filling and place, seam side down, in baking dish. Repeat filling and rolling with remaining tortillas and chicken mixture.
Spread remaining salsa verde-sour cream mixture over filled tortillas and sprinkle evenly with remaining ¾ cup cheese.
Bake enchiladas until cheese is melted, bubbly and starting to brown, 15–20 minutes. For a golden brown top, turn oven to broil and broil for 2 minutes (optional).
Top enchiladas with cilantro and serve with remaining salsa verde and additional sour cream, if desired.
If you prefer super saucy enchiladas, add ½ cup salsa, 1/4 cup sour cream, and add ¼ cup water or broth to the half of the sauce that gets spooned over the enchiladas.
Chihuahua cheese is also sometimes called quesadilla cheese.
I like to use super-thin corn tortillas for a lighter option.
Keywords: enchiladas verdes, Chicken enchiladas verde, Salsa verde enchiladas