Easy Salsa Verde Chicken Enchiladas
A comforting dish featuring tender, shredded chicken and zesty salsa verde wrapped in warm tortillas and topped with melted cheese, perfect for weeknights and gatherings.
Ingredients
Filling Ingredients
- 2 cups fully cooked shredded chicken adds protein and moisture
- 28 ounces salsa verde, divided provides flavor and moisture
- 6 tablespoons cream cheese adds creaminess and richness
- ½ teaspoon garlic powder enhances flavor
- ½ teaspoon onion powder adds mild sweetness
- ½ teaspoon salt balances flavors
- ¼ teaspoon paprika adds mild smokiness and color
- 8 pieces flour or corn tortillas holds the filling together
- 2 cups shredded Monterey Jack cheese melts well and contributes flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken with half of the salsa verde, the cream cheese, garlic powder, onion powder, salt, and paprika. Stir until well mixed.
- Take a tortilla and spoon some of the chicken mixture into the center, then roll it up tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat for each tortilla.
- Pour the remaining salsa verde evenly over the top of the tortillas.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
Baking
- Place the baking dish in the preheated oven and bake for 25 minutes or until the cheese is melted and bubbly.
Notes
Ensure cream cheese is at room temperature for easier mixing and let the dish cool slightly before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g
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