Easy Salsa Verde Enchiladas
Easy Salsa Verde Enchiladas
Ingredients
For the Chicken Filling
- 4 cups shredded rotisserie chicken
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 2 tablespoons honey
- 1 1/2 limes, juiced
For the Salsa Verde Sauce
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1 jar roasted salsa Verde, medium, 15.7 ounces
- 2 cups chicken broth
- 1 can roasted diced green chilies, 4 ounces
- 2 1/2 tablespoons water
- 1/2 cup heavy whipping cream
For Assembly and Topping
- 13 corn tortillas, to 16
- 2 cups cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated, to 3 cups
- 1 1/2 tablespoons olive oil, for greasing pan
- as needed vegetable oil, for frying tortillas
- as needed cilantro, chopped, for topping
- as needed green onion, chopped, for topping
- as needed avocado, sliced, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the 4 cups of shredded rotisserie chicken (or cooked and shredded chicken breast) with 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper, 2 tablespoons honey, and the juice from 1 1/2 limes. Mix thoroughly with a spatula or by hand until all ingredients are well combined. Set aside.
⏱️ 5 min
- 3
Grate 2 cups of cheddar cheese and 2 to 3 cups of Monterey Jack cheese. Toss them together in a bowl and set aside.
⏱️ 5 min
- 4
To make the salsa verde sauce, melt 5 tablespoons of butter in a saucepan over medium heat. Add 1/3 cup of all-purpose flour and stir constantly to create a roux. Bring the mixture to a light simmer for 60 seconds while continuously stirring.
⏱️ 3 min
- 5
Add the 15.7-ounce jar of roasted salsa Verde (medium) to the roux and whisk until smooth. Then, stir in 2 cups of chicken broth, the 4-ounce can of roasted diced green chilies, and 2 1/2 tablespoons of water.
⏱️ 3 min
- 6
Bring the sauce to a light simmer, then add 1/2 cup of heavy whipping cream. Stir well to combine, then remove the saucepan from the heat.
⏱️ 2 min
- 7
Heat a small amount of vegetable oil in a pan over medium heat. Flash fry each corn tortilla for 5 to 10 seconds on each side until softened. Alternatively, you can brush the tortillas with oil and fry them in the pan. This step helps prevent the tortillas from breaking when rolled.
⏱️ 5 min
- 8
Grease the bottom of a baking pan with 1 1/2 tablespoons of olive oil. Pour 2 ladles full of the prepared salsa verde sauce into the bottom of the pan, spreading it evenly.
⏱️ 2 min
- 9
To assemble the enchiladas, take one flash-fried corn tortilla. Place a portion of the seasoned chicken mixture and some of the grated cheese blend down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking pan. Repeat this process until you have made 13 to 16 enchiladas, arranging them snugly in the pan.
⏱️ 10 min
- 10
Pour the remainder of the salsa verde sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheese blend generously on top. You can add a little extra cheese if desired.
⏱️ 2 min
- 11
Bake the enchiladas uncovered in the preheated 400°F (200°C) oven for 15 to 20 minutes, or until the cheese is nicely melted and lightly browned, and the sauce is bubbling around the edges.
⏱️ 20 min•🌡️ 400
- 12
Remove the enchiladas from the oven. Garnish with chopped cilantro and green onion. Serve immediately with sliced avocado (or guacamole) and extra salsa on the side. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Salsa Verde Enchiladas
For the Chicken Filling
- 4 cups shredded rotisserie chicken
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 2 tablespoons honey
- 1 1/2 limes, juiced
For the Salsa Verde Sauce
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1 jar roasted salsa Verde, medium, 15.7 ounces
- 2 cups chicken broth
- 1 can roasted diced green chilies, 4 ounces
- 2 1/2 tablespoons water
- 1/2 cup heavy whipping cream
For Assembly and Topping
- 13 corn tortillas, to 16
- 2 cups cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated, to 3 cups
- 1 1/2 tablespoons olive oil, for greasing pan
- as needed vegetable oil, for frying tortillas
- as needed cilantro, chopped, for topping
- as needed green onion, chopped, for topping
- as needed avocado, sliced, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the 4 cups of shredded rotisserie chicken (or cooked and shredded chicken breast) with 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper, 2 tablespoons honey, and the juice from 1 1/2 limes. Mix thoroughly with a spatula or by hand until all ingredients are well combined. Set aside.
⏱️ 5 min - 3
Grate 2 cups of cheddar cheese and 2 to 3 cups of Monterey Jack cheese. Toss them together in a bowl and set aside.
⏱️ 5 min - 4
To make the salsa verde sauce, melt 5 tablespoons of butter in a saucepan over medium heat. Add 1/3 cup of all-purpose flour and stir constantly to create a roux. Bring the mixture to a light simmer for 60 seconds while continuously stirring.
⏱️ 3 min - 5
Add the 15.7-ounce jar of roasted salsa Verde (medium) to the roux and whisk until smooth. Then, stir in 2 cups of chicken broth, the 4-ounce can of roasted diced green chilies, and 2 1/2 tablespoons of water.
⏱️ 3 min - 6
Bring the sauce to a light simmer, then add 1/2 cup of heavy whipping cream. Stir well to combine, then remove the saucepan from the heat.
⏱️ 2 min - 7
Heat a small amount of vegetable oil in a pan over medium heat. Flash fry each corn tortilla for 5 to 10 seconds on each side until softened. Alternatively, you can brush the tortillas with oil and fry them in the pan. This step helps prevent the tortillas from breaking when rolled.
⏱️ 5 min - 8
Grease the bottom of a baking pan with 1 1/2 tablespoons of olive oil. Pour 2 ladles full of the prepared salsa verde sauce into the bottom of the pan, spreading it evenly.
⏱️ 2 min - 9
To assemble the enchiladas, take one flash-fried corn tortilla. Place a portion of the seasoned chicken mixture and some of the grated cheese blend down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking pan. Repeat this process until you have made 13 to 16 enchiladas, arranging them snugly in the pan.
⏱️ 10 min - 10
Pour the remainder of the salsa verde sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheese blend generously on top. You can add a little extra cheese if desired.
⏱️ 2 min - 11
Bake the enchiladas uncovered in the preheated 400°F (200°C) oven for 15 to 20 minutes, or until the cheese is nicely melted and lightly browned, and the sauce is bubbling around the edges.
⏱️ 20 min•🌡️ 400 - 12
Remove the enchiladas from the oven. Garnish with chopped cilantro and green onion. Serve immediately with sliced avocado (or guacamole) and extra salsa on the side. Enjoy!
⏱️ 3 min