Description
This Easy Enchiladas Verdes Recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in vibrant salsa verde, and baked to perfection with melted cheese. Enhanced with sautéed bell peppers, jalapeño, and onions, these enchiladas deliver a flavorful, comforting Mexican-inspired meal perfect for any weeknight dinner.
Ingredients
Scale
Filling
- 1 ¼ lbs. cooked chicken (shredded)
- 1 Tbsp. olive oil
- ½ cup red bell pepper (finely chopped)
- 1 small jalapeño (finely chopped, optional)
- ½ cup sweet onion (finely chopped)
- 2 garlic cloves (crushed)
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup salsa verde (from 16 oz. jar)
Tortillas
- 8 corn tortillas
- 2-3 Tbsp. coconut oil
Toppings and Garnishes
- 16 oz. jar salsa verde (mild or medium)
- ½ cup mozzarella cheese (or dairy-free cheese)
- Cilantro (finely chopped, for serving)
- Avocado (finely diced, for serving)
- Tomatoes (finely diced, for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped red bell pepper, jalapeño (if using), and sweet onion. Sauté for 3-4 minutes until soft. Add crushed garlic and cook for an additional minute until fragrant.
- Combine Chicken Mixture: Remove the skillet from heat. Stir in the shredded cooked chicken, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of salsa verde to the sautéed vegetables until well combined.
- Warm Tortillas: In another large skillet over medium heat, add 1 tablespoon coconut oil. Warm 2-3 corn tortillas for about 1 minute per side until pliable. Place warmed tortillas on a paper towel-lined plate. Repeat with remaining coconut oil and tortillas.
- Prepare Baking Dish: Spray a 9 x 13-inch baking pan with non-stick cooking spray. Pour ¼ cup of salsa verde into the bottom of the pan, spreading evenly.
- Assemble Enchiladas: Spoon an equal amount of the chicken mixture onto each warm tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining salsa verde over the assembled enchiladas, making sure to cover the edges for maximum flavor and moisture. Sprinkle mozzarella cheese evenly on top. Cover the pan with aluminum foil.
- Bake: Place the covered dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve and Garnish: Remove enchiladas from the oven and serve hot. Garnish with finely chopped cilantro, diced avocado, and diced tomatoes for a fresh finish. Enjoy your delicious enchiladas verdes!
Notes
- You can use dairy-free cheese to make this recipe dairy-free.
- The jalapeño is optional; omit if you prefer less heat.
- Make sure to warm tortillas to prevent cracking when rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- For added creaminess, consider adding a dollop of sour cream on the side.
