Spicy Chicken Enchiladas Verde
photo by Eml1217
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups rotisserie-cooked chicken, shredded
- 2 cups salsa verde, divided
- 1 1⁄2 cups monterey jack cheese, shredded, divided
- 1⁄4 cup fresh cilantro, chopped, and divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 8 corn tortillas
- 1⁄4 medium white onion, sliced thin
- sour cream, to serve (optional)
- guacamole, to serve (optional)
directions
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
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Reviews
-
Good and easy. I followed the recipe and it actually made 10 enchiladas using 8" tortillas. Luckilly I had extra cheese & salsa verde. I soak my torts in hot oil for a few seconds rather than microwave them, added a pinch of cumin to the chicken mix and plated with cilantro leaves and jalapenos on the side.
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I probably shouldn't put any stars, because I changed the way I made the recipe a bit. I used 1 (13 oz.) can of chicken (and shredded it up completely), 24 oz. total salsa Verde, 1 tablespoon dried cilantro, and a heaping tablespoon of dry, minced onion. I also added 1 tsp. of cumin to the filling. I mixed about 1/2 cup salsa in with the filling, and I made it as a layered casserole, because my corn tortillas were only 6 inches, and they only would've made taquitos otherwise. Haha I put about 1/2 c. salsa Verde in the bottom of an 8x8 pan, put a layer of ripped up corn tortillas (not microwaved), spread half the chicken mixture, poured about 1/2 c. salsa Verde, put another layer of corn tortillas, the rest of the chicken mixture, another layer of ripped tortillas, the remaining salsa Verde that was left, and a final topping of cheese (I used a bit more cheese than the recipe called for). It took 25 minutes in the 400 degree oven to brown a bit on top, and I left it uncovered the whole time. One of the kinds of cheeses I used (I used 3) had jalapenos, habaneros, and chipotle pepper flakes mixed in it, so it made it nice and spicy (but not too bad - how we like stuff). My husband commented several times how good it was. I will definitely keep this recipe, and maybe sometime I'll make the enchilada version! :) Thanks so much!
RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>