Salsa Verde Chicken Enchiladas (Print Version)
Tender chicken and black bean filling wrapped in corn tortillas, topped with tangy salsa verde and melted cheese for a satisfying Mexican-inspired meal.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup salsa verde
03 - 1/2 cup canned black beans, drained and rinsed
04 - 1/2 cup corn kernels, fresh or frozen
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and freshly ground black pepper to taste
→ Assembly
09 - 8 corn tortillas, 6-inch diameter
10 - 1 1/2 cups salsa verde, divided
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup queso fresco, crumbled
→ Garnishes
13 - 1/4 cup fresh cilantro, chopped
14 - 1/4 cup green onions, thinly sliced
15 - 1/2 cup avocado, diced
16 - Fresh lime wedges
# How to Cook:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large mixing bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Heat tortillas in microwave for 20-30 seconds or in a dry skillet over medium heat for 15-20 seconds per side until soft and pliable.
04 - Place approximately 1/4 cup of chicken filling in center of each tortilla. Roll tightly and place seam-side down in prepared baking dish, arranging them in two rows.
05 - Pour remaining 1 cup salsa verde evenly over all enchiladas. Sprinkle shredded Monterey Jack cheese across the top.
06 - Bake for 25 to 30 minutes until cheese is completely melted and bubbly, and edges of tortillas are slightly crispy.
07 - Remove from oven and let rest for 5 minutes. Top with fresh cilantro, green onions, diced avocado, and queso fresco. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The tangy salsa Verde cuts through rich melted cheese creating that perfect balance we all crave in comfort food
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- If your tortillas are cracking when you try to roll them, dip each one quickly in warm salsa verde before adding filling
- The queso fresco isn't just garnish, it adds a necessary salty tang that balances the mild Monterey Jack
03 -
- Use two different types of cheese for the best flavor and melting properties
- Warm your serving plates in the oven so the enchiladas stay hot longer at the table