Chicken Verde Enchiladas
Description
The perfect weeknight dinner! A savory yet fresh chicken filling gets rolled in corn tortillas and smothered with a creamy salsa verde sauce and cheese.
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Ingredients
- 3 cups shredded cooked chicken
- 2 cups chopped kale
- 2 cups Roasted Salsa Verde or jarred salsa verde*, divided
- 8 ounces Chihuahua cheese or Pepper Jack cheese, shredded (2 cups), divided
- 1 cup sour cream, divided
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- ¼ low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 8–10 (6-inch) corn or flour tortillas
- Avocados, cilantro, lime, and/or hot sauce for serving (optional)
Instructions
- Preheat oven to 400ºF (204ºC) with rack set in middle position.
- In a large mixing bowl, combine 3 cups shredded chicken, 2 cups chopped kale, 1 cup salsa verde, 1 cup cheese, ½ cup sour cream, ¼ cup cilantro, 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon pepper; mix to combine.
- In a separate bowl, whisk together remaining 1 cup salsa verde, remaining ½ cup sour cream, and ¼ cup chicken broth; set aside.
- 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 a 9x13-inch baking dish. Repeat filling and rolling with remaining tortillas and chicken mixture.
- Spread reserved salsa verde-sour cream mixture over filled tortillas and sprinkle evenly with remaining ¾ cup cheese.
- Bake enchiladas until cheese is melted and starting to brown, 30–32 minutes.
- Let cool slightly before serving.
Notes
Chihuahua cheese is also sometimes called quesadilla cheese.
You can store any leftovers in the fridge for up to 4 days. Reheat in the microwave or the oven until warmed through.
To make these enchiladas in advance, assemble then cover with plastic wrap and store in the fridge for up to 1 day. Remove plastic wrap before baking as directed.
If you want to freeze these, I recommend partially baking them, cooling then wrapping tightly in plastic and foil before storing in the freezer. Thaw overnight in the refrigerator before removing the foil and plastic and reheating until warmed trough and lightly browned on top.
*Salsa verde: if you are using jarred salsa, you will need 2 (15-ounce) jars. You'll have some leftover, but this will ensure you have enough.
Cut down on prep time, and use jarred green enchilada sauce if you prefer.
Nutrition
Serving: 2½ enchiladasCalories: 572kcalCarbohydrates: 30gProtein: 46gFat: 28gSaturated Fat: 13gCholesterol: 133mgSodium: 774mgFiber: 4gSugar: 4g
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