Earlier this week I made one of my favorite recipes: fresh homemade salsa verde. I made it as a treat for my family to snack on with chips, but of course I had to make a double batch so we could enjoy one of our favorite weeknight dinners the next day: salsa verde chicken enchiladas.
Chicken enchiladas are a staple in our house. Red enchilada sauce is my personal favorite, but my husband absolutely loves salsa verde on anything, especially enchiladas. This is one of my favorite chicken enchilada recipes because it’s easy, quick, and filled with cheesy, saucy goodness. These enchiladas only have 5 main ingredients, and they’re things I almost always have on hand.
I use my own homemade salsa verde for this recipe, and I think it’s worth the small extra effort, but you can easily use store bought salsa verde. I usually use my favorite Crock-Pot Cilantro Lime Shredded Chicken for the filling (I almost always have some in the freezer), but if don’t have any I quickly grill and shred a few chicken breasts, or use leftover rotisserie chicken.
I top these chicken enchiladas with fresh cilantro and diced avocados. It kicks up the flavor and freshness, and I love the creaminess of the avocados.
You could serve these enchiladas with 5-Ingredient Spanish Rice and Best-Ever Mexican Black Beans for a full restaurant-style meal, or with a simple veggie side dish like Balsamic Roasted Carrots for a lighter meal.
- 1 1/2 cups salsa verde
- 3 tablespoons Greek yogurt
- 6 fajita-size flour tortillas
- 1 1/2 cups shredded chicken
- 1 1/2 cups Monterey Jack cheese, shredded
- Cilantro and diced avocado to garnish
- Preheat oven to 350 degrees F.
- In a small bowl, combine salsa verde and Greek yogurt to create a creamy sauce.
- In a greased 12 x 8 inch baking dish, spread 1/2 cup of the sauce to cover the bottom of the dish.
- Assemble the enchiladas by filling each tortilla with 1/4 cup of shredded chicken and about 2 tablespoons of cheese. Place the enchiladas in the baking dish, side by side.
- Top with remaining sauce, distributing evenly over the enchiladas, then top with remaining cheese, distributing evenly as well.
- Cover baking dish with aluminum foil and bake for 15 minutes.
- Remove the foil and bake an additional 10 minutes, until cheese is fully melted and lightly browned.
- Garnish with cilantro and diced avocado, if desired.
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