Description
Warm and easy chicken enchiladas filled with shredded chicken, salsa verde, and melted cheese – perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups shredded chicken
- 8 soft tortillas
- 2 cups salsa verde
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
- Add the shredded chicken to the skillet and stir until heated through, seasoning with salt and pepper.
- Spoon some of the chicken mixture onto each tortilla, roll them up and place them seam-side down in a greased baking dish.
- Pour the salsa verde over the top of the enchiladas and sprinkle with cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Warm the tortillas before filling to prevent cracking. Use rotisserie chicken for faster prep.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg