Salsa Verde Chicken Enchiladas (Printable)
Tender chicken filling with black beans and corn, rolled in corn tortillas and topped with zesty salsa verde and melted cheese.
# 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 Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, chopped 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 seconds per side until soft and pliable.
04 - Spoon approximately 1/4 cup of chicken mixture onto center of each tortilla. Roll tightly and place seam-side down in prepared baking dish, arranging in a single row.
05 - Pour remaining 1 cup salsa verde evenly over enchiladas. Sprinkle shredded Monterey Jack cheese across the top, covering the tortillas completely.
06 - Bake for 25-30 minutes until cheese is melted and bubbly, and edges of tortillas are slightly golden.
07 - Remove from oven and let cool for 5 minutes. Top with fresh cilantro, green onions, diced avocado, and queso fresco if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The tangy salsa verde cuts through rich cheese and tender chicken creating perfect balance
- Everything bakes in one dish so weeknight dinners feel effortless and cleanup is minimal
02 -
- Warm tortillas in the microwave wrapped in damp paper towels for 30 seconds to prevent cracking
- Let the dish rest 5 minutes after baking or the filling will slide right out when you cut them
03 -
- Use tongs to dip tortillas in warm salsa verde before filling if they keep cracking
- Pre shred your cheese from a block instead of buying pre shredded for better melting