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Salsa Verde Enchiladas
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Salsa Verde Enchiladas
Salsa Verde Enchiladas is a delicious Mexican dish filled with tender chicken, wrapped in corn tortillas, and smothered in a tangy and herby salsa verde sauce, topped with creamy sour cream, crumbled queso fresco, and fresh cilantro. This recipe is perfect for those who love spicy and flavorful food. With its vibrant green color and appetizing aroma, Salsa Verde Enchiladas is sure to become a favorite in your household. It's also a great option for meal prep or a quick weeknight dinner. The combination of tender chicken, crunchy tortillas, and creamy sauce makes it a satisfying and filling meal.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Sulfites
Ingredients
1 pound
Boneless Chicken Breasts
140 Calories
8 tortillas
Corn Tortillas
100 Calories
1 cup
Salsa Verde Sauce
50 Calories
1/2 cup
Queso Fresco
100 Calories
1/2 cup
Sour Cream
50 Calories
1/4 cup
Fresh Cilantro
20 Calories
2 tablespoons
Lime Juice
10 Calories
1 tablespoon
Olive Oil
120 Calories
2 cloves
Garlic
10 Calories
1/2 cup
Onion
25 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
2
Add the boneless chicken breasts to the skillet and cook until browned on both sides, about 5-6 minutes. Remove the chicken from the skillet and set it aside to rest.
3
In the same skillet, add the salsa verde sauce and bring it to a simmer. Let it cook for about 2-3 minutes, stirring occasionally, until it's heated through.
4
Dip each corn tortilla in the salsa verde sauce, coating both sides evenly. Then, fill each tortilla with shredded cooked chicken and roll them up. Place the rolled tortillas seam-side down in a baking dish and cover them with the remaining salsa verde sauce.
5
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the tortillas are hot and the sauce is bubbly. Remove the foil and top with crumbled queso fresco and a dollop of sour cream. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif