Salsa Verde Enchiladas Recipe
Take your taste buds on a journey with these Salsa Verde Enchiladas, a zesty and flavorful Mexican-inspired dish. These enchiladas are filled with tender meat, cheese, or veggies, smothered in tangy salsa verde, and baked to perfection.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Skillet
- Spoon or spatula
- Aluminum foil
Ingredients
- For the Enchiladas:
- 10-12 corn or flour tortillas
- 2 cups cooked and shredded chicken beef, or roasted veggies
- 2 cups salsa verde store-bought or homemade
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream or Mexican crema
- 1/4 cup diced onions optional
- 1/4 cup chopped fresh cilantro
- Optional Toppings:
- Diced avocado
- Sliced jalapeños
- Lime wedges
- Crumbled queso fresco
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Prepare the Filling:
- In a bowl, mix shredded chicken (or your choice of filling) with 1/2 cup salsa verde, 1/2 cup cheese, and diced onions (if using).
- Assemble the Enchiladas:
- Warm the tortillas in a microwave or skillet until pliable.
- Spoon 2-3 tablespoons of the filling into each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
- Add the Salsa Verde and Cheese:
- Pour the remaining salsa verde evenly over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve:
- Let the enchiladas cool for 5 minutes. Garnish with cilantro, sour cream, and your favorite toppings.