Salsa Verde Enchiladas
"The lime juice really helps to perk up the flavor of these mild enchiladas. If you want them to be spicier you can serve them with hot sauce or chopped jalapenos on the side. Or if you can find it, you can use the Herdez brand salsa verde hot instead of mild. The recipe originated from Good Housekeeping magazine, but I have made changes to suit my family."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 cups cooked chicken, coarsely shredded
- 2 (16 ounce) jars salsa verde (such as Herdez brand)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 2 tablespoons lime juice (fresh)
- 1⁄4 cup cilantro leaf, chopped
- 16 corn tortillas
- 8 ounces sour cream (reduced-fat)
- 1⁄2 cup chicken broth
- 8 ounces monterey jack cheese, coarsely shredded
- lime wedge (garnish)
directions
- Preheat oven to 350 degrees.
- Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
- Grease a 13" by 9" glass or ceramic baking dish and set aside.
- In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
- With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
- Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
- Serve with lime wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe is awesome! It does require a little extra time to dip each tortilla into the mixture, but it's worth it. I made this recipe as-is except I accidentally put all the cilantro in the mix and didn't have any left to sprinkle on top. I don't think it really affected the taste, but it would have made the presentation prettier to have the green cilantro on top! Great recipe!
RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes.
Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too!
My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much!
I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!
