Salsa Verde Chicken Enchiladas.

5 stars (12 reviews)

This creamy sour cream Salsa Verde Enchiladas dish is filled to the brim with fresh-made salsa verde and molten cheese. This might be just the dish to serve for holiday dinners if you're looking to kick traditional dishes to the curb this year!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Mexican

Servings: enchiladas

Calories: 433kcal

Author: Sommer Collier

Ingredients

1 1/4 pounds tomatillos husked and halved
1 white onion peeled and quartered
4-5 cloves garlic
1-2 jalapeños stems removed
2 teaspoon ground cumin
1 teaspoon salt
1/2 cup cilantro
4 1/2 cups shredded cooked chicken from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts
3/4 cup sour cream + extra for serving
3 cups shredded monterey jack cheese or Mexican blend cheese
10 8-inch flour tortillas (or corn for gluten-free)
salt and pepper

Toppings

chopped tomatoes
cilantro
avocados

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. On a rimmed baking sheet, roast the tomatillos, onion, garlic and jalapeños for 15-20 minutes, until the tomatillos are bubbling and juicy. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, and cilantro and pulse mixture until well combined but still chunky.
In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, sour cream, and 2 cups of the cheese. Mix well, then salt and pepper to taste.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9x13-inch baking dish and smear the bottom with some of the reserved salsa verde. Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll like cigars to close. Place the tortillas in the baking dish; you may have to squeeze them in.
Pour the rest of the salsa verde over the enchiladas and top with the remaining shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Garnish with cilantro, avocado and tomato. Top with a scoop of sour cream!

Video

Notes

Storing Leftovers - Place leftover enchiladas in an airtight container and store in the refrigerator for up to 1 week.

Freezing Leftovers - I don't recommend baking these enchiladas before freezing. Once the green chicken enchiladas have been prepared, wrap the entire dish tightly in plastic wrap, and then again with aluminum foil. Keep in the freezer for up to three months. You can defrost the sour cream enchiladas overnight in the fridge, and then bake at 350 degrees F for 20-30 minutes; or, to heat from frozen, you can remove the foil and plastic wrap, re-cover with fresh foil, and bake in a 350 degree preheated oven for about 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbling hot.

Reheating Leftovers - Reheat in the oven at a low heat.

Nutrition