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- 2 cups cooked shredded chicken - 1 cup salsa verde - 1 cup shredded Monterey Jack cheese - 1 cup corn tortillas To make Salsa Verde Chicken Enchiladas, you need a few key ingredients. Start with cooked shredded chicken. This adds protein and flavor. Next, grab some salsa verde. It gives the enchiladas their bright and zesty taste. Monterey Jack cheese melts beautifully, making your dish creamy and rich. Finally, corn tortillas are a must. They hold everything together and add a great texture. - 1/2 cup diced onion - 1/2 cup sour cream - 2 tablespoons chopped fresh cilantro You can elevate your enchiladas with some optional add-ins. Diced onion adds crunch and flavor. Sour cream brings creaminess and a tangy kick. Chopped cilantro gives a fresh touch. Feel free to mix and match these add-ins to suit your taste! - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for greasing Seasonings make your enchiladas pop with flavor. Ground cumin adds warmth and depth. Garlic powder gives a nice aroma. Don’t forget salt and pepper to taste. Lastly, use olive oil to grease your baking dish. This prevents sticking and helps the enchiladas bake evenly. - Preheat oven to 350°F (175°C). - Grease a 9x13-inch baking dish with olive oil. To start, get your oven ready. Preheating it makes sure your enchiladas cook evenly. Greasing the baking dish helps prevent sticking. You want them to slide right out when they are done. - Combine shredded chicken, salsa verde, cheese, seasonings. - Mix well. Next, grab a mixing bowl. Add the cooked shredded chicken, salsa verde, and some cheese. I like using Monterey Jack for its great melt. Toss in ground cumin, garlic powder, and a pinch of salt and pepper. Mix until everything is combined and coated. The salsa verde adds a zesty kick! - Fill and roll corn tortillas. - Place in baking dish. Now, take a corn tortilla. Spoon in a generous amount of the chicken mix. Roll it tightly and place it seam-side down in the greased dish. Repeat this with all tortillas. Make sure they fit snugly in the dish to hold their shape. - Pour salsa verde and remaining cheese on top. - Cover with foil and bake, then uncover for final baking. Once you have all the filled tortillas lined up, pour the rest of the salsa verde over the top. Sprinkle the remaining cheese and some diced onion. Cover with foil and bake for 20 minutes. Then, take off the foil and bake for another 10-15 minutes. You want the cheese golden and bubbly. This is where the magic happens! To make the best enchiladas, use fresh ingredients. Fresh ingredients make a big difference in flavor. When filling the tortillas, avoid overfilling them. If you stuff them too much, they may break apart. A little goes a long way for a perfect roll. While Monterey Jack cheese is great, try other options too. Cheddar adds a sharp taste. Pepper jack gives your dish a spicy kick. Mix and match these cheeses for a fun twist. You can serve your enchiladas with rice or beans. This makes a filling meal. For a zesty finish, add fresh lime juice. It brightens the dish and enhances the flavors. {{image_2}} To add some heat, try spicy salsa verde chicken enchiladas. You can add jalapeños or your favorite hot sauce. Slice fresh jalapeños and mix them into the chicken filling. If you prefer, drizzle hot sauce over the top before serving. This will give your enchiladas a fiery kick. If you want a meat-free dish, make a vegetarian version. Substitute the chicken with black beans or a mix of diced veggies. Bell peppers, zucchini, or spinach work well. Use the same salsa verde and cheese to keep the flavors rich and creamy. You can also add more ingredients for extra flavor. Including corn in the filling gives a sweet crunch. Black olives add a salty depth. Simply mix these into your chicken or veggie filling. They make your enchiladas even more delicious. To keep your enchiladas fresh, store them in an airtight container. Refrigerate them within two hours of cooking. They can last in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. You can freeze enchiladas for later use. Wrap each one tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. They will stay good for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F until warm. To keep enchiladas moist, add a bit of salsa verde on top before reheating. Cover the dish with foil to trap steam. Bake for about 20 minutes or until hot. You can also reheat them in a microwave. Just add a splash of water and cover the dish. This keeps them from drying out. Yes, you can use store-bought salsa verde. Look for brands with fresh ingredients. Choose options with minimal additives. A good choice will have a bright green color and a fresh taste. Check for options that include tomatillos and fresh herbs. This can save you time and still give great flavor. Leftover enchiladas can last about three to four days in the fridge. Store them in an airtight container. Make sure to let them cool before sealing. To keep them tasty, cover them with foil or plastic wrap. This helps prevent them from drying out. Yes, you can prep these enchiladas ahead of time. Assemble them and cover with foil. Then, store them in the fridge for up to a day. When ready to bake, just pop them in the oven. You may need to add a few extra minutes to the cooking time. This blog post explored how to make delicious enchiladas, starting with key ingredients like chicken and salsa verde. I provided step-by-step instructions, tips for perfecting your dish, and variations to suit your taste. In the end, enjoy this tasty meal with your favorite sides. Whether you choose a spicy version or a veggie mix, the possibilities are endless. Try out these recipes to impress your family and friends. Happy cooking!

Salsa Verde Chicken Enchiladas

Savor the flavors of Salsa Verde Chicken Enchiladas with this easy recipe! Perfectly cooked shredded chicken meets zesty salsa verde and creamy Monterey Jack cheese wrapped in warm corn tortillas. This dish is a crowd-pleaser for any occasion. Discover how to make these mouthwatering enchiladas in just 45 minutes and impress your friends and family. Click to explore the full recipe and indulge in a delicious meal today!
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Ingredients
  

2 cups cooked shredded chicken

1 cup salsa verde

1 cup shredded Monterey Jack cheese

1 cup corn tortillas

1/2 cup diced onion

1/2 cup sour cream

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for greasing

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil.

    In a mixing bowl, combine the shredded chicken, 1/2 cup salsa verde, 1/4 cup Monterey Jack cheese, cumin, garlic powder, and a pinch of salt and pepper. Mix well.

      Take a corn tortilla and fill it with a generous spoonful of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the greased baking dish. Repeat with the remaining tortillas and chicken mixture.

        Once all the filled tortillas are in the baking dish, pour the remaining salsa verde evenly over the top. Sprinkle the remaining Monterey Jack cheese and diced onion over the enchiladas.

          Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

            Remove the foil and continue to bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.

              Remove the enchiladas from the oven and let them cool for a few minutes. Drizzle sour cream on top and garnish with chopped cilantro before serving.

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4