Salsa Verde Chicken Enchiladas Recipe
Salsa verde chicken enchiladas with Greek yogurt enchilada sauce are so fresh, creamy, and tangy! Easy weeknight dinner in 40 min!
Servings: 4 people
Calories: 964kcal
Equipment
- 9x12-inch Casserole Dish
Ingredients
- 16 ounces salsa verde 1 jar
- ½ cup plain Greek yogurt *
- 1 tablespoon olive oil
- ½ onion chopped
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cloves garlic minced
- 2 cups shredded cooked chicken **
- 4 ounces diced green chiles 1 can
- 2½ cups shredded Monterey jack cheese divided
- 8 large flour tortillas
Optional Toppings:
- chopped fresh cilantro
- sliced jalapeno pepper
- sliced avocado
Instructions
- Preheat the oven to 375°F. Grease a 9x12-inch casserole dish and set aside.
- In a large bowl, combine the salsa verde and Greek yogurt. Set aside.16 ounces salsa verde, ½ cup plain Greek yogurt
- Heat the oil in a large skillet set over medium heat. Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes, until the onion has softened. Add in the garlic and cook for a minute.1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, 2 cloves garlic
- Stir in the cooked chicken and green chiles.2 cups shredded cooked chicken, 4 ounces diced green chiles
- Take off the heat and stir in ⅔ cup of the creamy enchilada sauce and ½ cup cheese.2½ cups shredded Monterey jack cheese
- Layer ½ cup of enchilada sauce on the bottom of the prepared casserole dish.
- Place equal portions of the filling into the middle of each tortilla.8 large flour tortillas
- Roll up each tortilla and place seam side down in the dish.
- Pour the remaining enchilada sauce over the top. Top with the remaining cheese.
- Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling. Serve with chopped cilantro, jalapeño pepper slices, and avocado slices.chopped fresh cilantro, sliced jalapeno pepper, sliced avocado
Video
Notes
*In a pinch, you can use sour cream in place of Greek yogurt.
**Rotisserie chicken works great!
Tips:
- You can top these green chicken enchiladas with all kinds of goodies! A few of my favorites are sour cream, fresh cilantro, sliced avocado, jalapeños, and lime.
- Sometimes, I like to add in other ingredients such as olives, black beans, and corn.
- Warm the tortillas for 15–20 seconds in the microwave, wrapped in a damp paper towel, or briefly on a hot skillet for 20–30 seconds per side to soften, if needed.
- Nutritional information does not include optional toppings.
Nutrition
Serving: 2enchiladas | Calories: 964kcal | Carbohydrates: 36g | Protein: 57g | Fat: 66g | Saturated Fat: 37g | Cholesterol: 172mg | Sodium: 1865mg | Potassium: 331mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1686IU | Vitamin C: 5mg | Calcium: 1377mg | Iron: 3mg