Chicken Enchiladas Verdes
Tender shredded chicken rolled in corn tortillas, smothered in a tangy roasted tomatillo salsa and melted Monterey Jack cheese.
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Ingredients
- 3 cups Shredded cooked chicken breast
- 28 ounces Salsa verde (tomatillo sauce)
- 12 units Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Sour cream
- 2 tablespoons Vegetable oil
- 1/4 cup Fresh cilantro, chopped(optional)
- 1/2 cup Small white onion, diced
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, mix the shredded chicken with 1/2 cup of the salsa verde, the diced onion, garlic powder, and salt.
- 3
Heat the vegetable oil in a small skillet over medium heat and lightly fry each tortilla for 5-10 seconds per side until pliable.
- 4
Dip a softened tortilla into the remaining salsa verde to coat it lightly.
- 5
Place a generous portion of the chicken mixture in the center of the tortilla, roll it up tightly, and place seam-side down in the baking dish.
- 6
Repeat for all tortillas, then pour the remaining salsa verde over the top of the assembled enchiladas.
- 7
Sprinkle the shredded Monterey Jack cheese evenly over the sauce.
- 8
Bake for 20-25 minutes until the cheese is bubbly and slightly golden; garnish with sour cream and cilantro before serving.
Nutrition per Serving
485
Calories
32g
Protein
38g
Carbs
24g
Fat
5g
Fiber
6g
Sugar
980mg
Sodium
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