The Ultimate Weeknight Salsa Verde Chicken Enchiladas A Zesty Fiesta

Salsa Verde Chicken Enchilada Bake

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6 servings

Ingredients:

• 4 cups shredded cooked Chicken Breast/Thigh
• 2 1/2 cups shredded Monterey Jack Cheese, divided
• 1/2 cup finely diced White Onion
• 1/4 cup chopped Fresh Coriander (Cilantro)
• 2 Tbsp Sour Cream or Crème Fraîche
• 1/2 tsp ground Cumin
• Salt and Black Pepper to taste
• 30 oz jar High-Quality Salsa Verde
• 1/2 cup low sodium Chicken Stock
• 1/4 cup Heavy Cream (optional)
• 12 pieces Corn Tortillas (6-inch)
• 2 Tbsp Vegetable Oil or Lard
• Sour Cream, Sliced Jalapeños, and Chopped Coriander (for garnish)

Instructions:

• Preheat your oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
• In a large bowl, mix the shredded chicken, 1 cup of the shredded Monterey Jack cheese, diced white onion, chopped coriander, sour cream, cumin, salt, and pepper until evenly combined.
• In a separate medium bowl, whisk together the jarred salsa verde, chicken stock, and heavy cream (if using). Reserve about 1 cup of this sauce for later topping. Pour 1/2 cup of the remaining sauce into the bottom of the prepared baking dish and spread it around.
• Soften the tortillas to prevent cracking: quickly dip each corn tortilla into hot oil for 10–15 seconds per side, draining on paper towels; alternatively, wrap them in a damp towel and microwave for 30 seconds.
• Working one at a time, dip the softened tortilla into the main bowl of salsa verde sauce, coating both sides lightly. Place a heaping 1/4 cup of the chicken filling down the center, roll the tortilla tightly, and place it seam-down in the prepared baking dish. Repeat with remaining tortillas, fitting them snugly side-by-side.
• Pour the remaining salsa verde sauce evenly over the rolled enchiladas. Ensure the tortillas are covered. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top.
• Bake for 30–35 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden.
• Remove from the oven and allow the enchiladas to rest for 5–10 minutes before serving. Garnish with a drizzle of sour cream, fresh coriander, and sliced jalapeños.

Nutrition Facts

Calories	585 kcal
Protein	8.0 g
Fat	26.6 g
Carbs	19.8 g
Fiber	10.7 g
Sodium	294 mg

Recipe Info

Category	Main Course
Cuisine	Mexican

Celebrating the Bright, Zesty Flavor of Proper Salsa Verde

There are few dishes that deliver as much pure, unadulterated comfort as a perfectly baked pan of enchiladas. But while many recipes lean on heavy, overly creamy or deeply smoky red sauces, we are focusing today on the invigorating power of the tomatillo. This Salsa Verde Chicken Enchiladas recipe is a celebration of freshness, brightness, and tang, offering a vibrant alternative to typical comfort food that manages to feel simultaneously decadent and light. This dish transforms basic cooked chicken and simple pantry items into a fiesta guaranteed to banish weeknight dreariness.

Ditching the Cream: Why a Zesty Sauce Makes the Best Enchiladas

Traditional salsa verde, made from roasted tomatillos, chiles, onions, and garlic, provides a necessary acidic cut that balances the richness of the cheese and the poultry filling. When we talk about Green Chicken Enchiladas , the success truly hinges on the quality of this sauce. While some recipes suggest blending the salsa with copious amounts of heavy cream or cream cheese, we choose to keep the sauce largely pure, simply thinning 30 oz (850g) of quality salsa verde with just 1/2 cup (120ml) of low-sodium chicken stock. This methodology keeps the overall profile incredibly bright and zesty, making these salsa verde chicken enchiladas healthy in spirit, avoiding the heaviness that often weighs down casserole dishes.

Minimal Faff, Maximum Comfort: Your Weeknight Game Changer

Despite its impressive presentation, this recipe requires just 20 minutes of active prep time, assuming you utilize a significant time-saver: pre-cooked rotisserie chicken. By skipping the step of cooking and cooling the 4 cups (450g) of chicken required, the entire process drops to a very manageable 55 minutes total. The assembly is straightforward, allowing even ambitious beginners to master the technique. The resulting dish is a perfect contender for Healthy Meal Prep , yielding six generous servings that taste just as wonderful reheated the next day.

Why These Are the Ultimate Salsa Verde Chicken Enchiladas

What elevates this from a simple supper to the definitive Chicken Enchilada Recipe is the filling’s perfect texture and seasoning. We combine the shredded chicken with 1 cup (100g) of shredded Monterey Jack cheese, finely diced white onion, fresh coriander, and a crucial binding element of 2 tablespoons of sour cream, plus 1/2 teaspoon of ground cumin. This mixture ensures the filling remains moist and savoury, rather than dry and crumbly. Once layered into the salsa verde chicken enchiladas corn tortillas and baked, the result is a bubbling, satisfyingly cheesy, and tangy salsa verde chicken enchiladas casserole that truly delivers maximum comfort.

Essential Components: Everything Needed for This Fiesta

The beauty of this dish lies in its simplicity. While the final flavor is complex and layered, the ingredients list is concise and purposeful.

Precise Measurements and Substitutions for a Foolproof Result

The foundation of the filling is 4 cups of cooked, shredded chicken. If you don't have rotisserie chicken, cooking three chicken breasts or a mix of thighs will yield the necessary 450 grams. This is combined with the 1 cup of Monterey Jack cheese, diced onion, and fresh coriander for fragrance. Crucially, the structure of the dish depends on the vessel: we use 12 standard 6-inch salsa verde chicken enchiladas corn tortillas . While flour tortillas can be substituted for a softer roll, the authentic flavor and better structural integrity come from the corn variety. For the sauce base, 30 oz (850g) of high-quality salsa verde is non-negotiable. We reserve 1 cup of the remaining 1 1/2 cups of shredded Monterey Jack for the topping, ensuring a golden finish.

Homemade vs. Store-Bought Salsa Verde: Making the Right Choice

While many Mexican Food Recipes Authentic to central Mexico insist on homemade salsa verde crafted from perfectly charred tomatillos, modern weeknight cooking often demands efficiency. The good news is that several premium jarred salsas maintain that intense, bright flavour profile. For this recipe, utilizing a high-quality, chunky jarred salsa (850g) saves roughly an hour of prep time, allowing you to get this stunning meal on the table in under an hour. If you opt for homemade, ensure your recipe is well-seasoned and slightly thinned with the chicken stock before assembly.

Kitchen Kit Required: From Baking Dish to Shredding Forks

To manage this salsa verde chicken enchiladas casserole , you will need a standard 9x13 inch (23x33 cm) baking dish. A large mixing bowl is essential for incorporating the chicken filling thoroughly. The most critical, yet often overlooked, piece of equipment is a small skillet. This is used to briefly warm the vegetable oil or lard (about 2 tablespoons) necessary to soften the salsa verde chicken enchiladas corn tortillas before rolling. This step prevents cracking and ensures they hold their shape during the intense bake.

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Step-by-Step Assembly: Crafting Your Enchiladas to Perfection

With all your ingredients prepped and your oven preheated to 375°F (190°C), assembly moves incredibly quickly.

Preparing the Star: Shredding and Seasoning the Chicken Filling

Begin by combining the 4 cups of shredded chicken with the diced onion, the initial portion of Monterey Jack (100g), the sour cream, cumin, and fresh coriander in a large bowl. Mix thoroughly until the filling is uniformly moistened by the sour cream binder and the spices are distributed.

Taste and adjust the salt and pepper here—a well-seasoned filling is the secret to a great enchilada. Meanwhile, prepare the base sauce by whisking the 30 oz salsa verde with the chicken stock, pouring half a cup into the bottom of the greased 9x13 dish.

The Rolling Technique: Securing Your Filling Without Tears

The key to preventing your salsa verde chicken enchiladas corn tortillas from tearing is proper warming. Quickly dip each corn tortilla into hot oil for 10–15 seconds per side until pliable, then drain. Alternatively, microwave them wrapped in a damp paper towel. Next, take a warmed tortilla and dip it entirely into the main salsa verde mixture, coating both sides lightly. This ensures the tortilla remains moist throughout the baking process. Place the sauced tortilla on a board, add a generous 1/4 cup of the chicken filling down the centre, roll tightly, and place it seam-down in the baking dish. Repeat this 12 times, ensuring the enchiladas are packed snugly side-by-side.

Drench and Bake: Achieving That Golden, Bubbly Finish

Once all 12 rolls are secure, pour the remaining salsa verde mixture evenly over the top. This layer protects the tortillas and keeps them tender. Finally, sprinkle the remaining 1 1/2 cups of shredded Monterey Jack across the surface. Bake the salsa verde chicken enchiladas casserole for 30– 35 minutes, or until the sauce is boiling furiously around the edges and the cheese has melted into a golden, inviting crust.

Mastering the Enchilada: Pro Tips and Common Questions

The journey from prep bowl to dining table can be smoothed considerably by following a few expert guidelines. First off,, never skip warming your salsa verde chicken enchiladas corn tortillas —the brief dip in oil not only makes them flexible but also waterproofs them slightly, preventing them from dissolving into the sauce. Next,, once they are rolled, arrange them tightly in the dish; this snug fit helps maintain their shape during the bubbling bake. If you prefer a completely hands-off approach to the protein, this recipe adapts beautifully to the salsa verde chicken enchiladas crock pot method for cooking the chicken, which yields perfectly tender, shreddable results. Finally,, allow the baked dish to rest for 5– 10 minutes after removing it from the oven. This crucial rest period allows the internal moisture and cheese to settle, preventing a watery or collapsed mess when serving.

Nutritional Breakdown: Understanding Your Salsa Verde Chicken Enchilada Serving

These enchiladas offer a significant dose of protein and fibre, making them a substantial and satisfying meal. While exact counts vary based on the cream content used in the sauce, a generous serving (two enchiladas) typically clocks in between 480 and 550 kilocalories, delivering around 35 grams of protein. This makes the Salsa Verde Chicken Enchiladas a robust choice for active families.

Meal Prep and Freezing: How to Store Leftovers Safely

This casserole is a star for Healthy Meal Prep . It can be fully assembled in the baking dish, wrapped tightly in foil, and refrigerated for up to 2 days before baking. For longer storage, freeze the wrapped, unbaked casserole for up to three months. To cook from frozen, remove the foil, replace it with a new layer, and bake for 45 minutes, then remove the foil and bake for the final 15 minutes to crisp the cheese. Leftovers should be stored airtight and reheated slowly in the oven or microwave.

Best Companions: What to Serve Alongside Your Salsa Verde Enchiladas

To complete your meal, pair these vibrant enchiladas with sides that complement the tang of the salsa verde. A simple helping of Frijoles Refritos (refried beans) is classic and essential for scooping up stray sauce. Alternatively, serve a light side of Arroz Rojo (Mexican red rice) or a simple white rice flavoured with lime and fresh coriander.

The brightness of the dish can also be enhanced with a sharp side salad tossed in a citrus vinaigrette, offering a fresh contrast to the rich cheese and hearty filling.

Customizing Your Comfort: Dairy-Free and Vegetarian Swaps

It is simple to adjust this recipe to suit dietary needs while maintaining its delicious flavour. For a dairy-free approach, replace the Monterey Jack cheese with your favorite non-dairy shredded Mexican blend, and omit the small additions of sour cream and heavy cream from the filling and sauce. The vibrant salsa verde carries enough flavour that you won't miss the dairy. For a wonderful vegetarian iteration, substitute the 4 cups of chicken with a hearty mixture of roasted sweet potato cubes, black beans, and a pinch of smoked paprika. This swap still yields beautifully structured and flavourful Green Chicken Enchiladas .