Your new favorite weeknight dinner! This recipe for green chicken enchiladas is creamy, cheesy and incredibly easy. Blanketed in a zesty green enchilada sauce, this recipe combines salsa verde, shredded chicken, sour cream, melted cheese and a kick from spicy jalapenos.
Preheat the oven to 350°F and pour ¼ cup of salsa verde into the bottom of a 9x13 casserole dish. Spread it evenly using a spoon or spatula.
In a small frying pan over medium heat, heat olive oil. Add chopped onions and cook for 3-5 minutes until soft and translucent. Add cumin, minced garlic, and oregano. Cook for an additional minute until fragrant. The mixture may appear dry.
In a medium bowl, combine the sautéed onion mixture with ½ cup each of salsa verde, sour cream, shredded cheese, and the chopped cilantro. Stir the shredded chicken into the filling mixture until well combined.
Stir the remaining sour cream into the remaining salsa verde and set it aside for topping the enchiladas later.
Spoon about ⅓ cup of the filling onto the center of a tortilla, roll it up, and place it seam-side down in the prepared casserole dish. Repeat the process with the remaining filling and tortillas.
Pour the reserved salsa verde and sour cream mixture over the rolled enchiladas. Sprinkle additional shredded cheese on top. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbling.
Notes
If your salsa verde is mild, you can make these spicier. Add a minced jalapeno and cook with the onions, and add ¼ to ½ teaspoon of chili flakes when adding the cumin.
You can use corn tortillas instead of flour, simply heat them in hot oil for 10 seconds a side before rolling and filling.
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