Savory Chicken Enchiladas: A Flavorful Fiesta
These Savory Chicken Enchiladas offer a delightful fusion of tender chicken and cheesy goodness wrapped in soft flour tortillas, all drenched in a zesty salsa verde sauce, providing a perfect blend of Mexican flavors for any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil for sautéing
- 1 cup red onion finely chopped
- 1 jalapeño seeds removed, minced
- 3 garlic cloves minced
- 2 lbs boneless, skinless chicken breast cooked and shredded
- 1.5 cups salsa verde divided
- 12 flour tortillas 8-inch in diameter
- 2 cups shredded cheddar cheese divided
- 0.5 cup fresh cilantro chopped, divided
- 0.5 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- sour cream for serving, optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the red onion and jalapeño, sautéing until softened, about 5 minutes. Stir in the garlic, cooking for an additional minute.
- Add the cooked shredded chicken, 1/2 cup of salsa verde, smoked paprika, cumin, salt, and black pepper to the skillet. Stir to combine and heat through, about 5 minutes.
- Place a tortilla on a flat surface and spoon about 1/3 cup of the chicken mixture and 2 tablespoons of cheddar cheese onto the center. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining salsa verde evenly over the enchiladas. Sprinkle with the remaining cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with sour cream on the side, if desired.
Notes
For a spicier option, keep some seeds from the jalapeño or add a pinch of cayenne pepper to the chicken filling.