Salsa Verde Chicken Enchiladas (Printable version)
Savory chicken filling with black beans and corn, rolled in tortillas and baked with tangy green salsa and cheese.
# What you 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 pepper, to taste
→ Assembly
09 - 8 corn tortillas (6-inch)
10 - 1 1/2 cups salsa verde (divided)
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup crumbled queso fresco (optional)
→ Garnishes (optional)
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup thinly sliced green onions
15 - 1/2 cup diced avocado
16 - Lime wedges
# How to make it:
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, cilantro, cumin, chili powder, salt, and pepper. Mix until evenly distributed throughout.
03 - Heat tortillas in microwave for 20-30 seconds or in a dry skillet over medium heat until soft and pliable.
04 - Spoon approximately 1/4 cup chicken mixture onto center of each tortilla. Roll tightly and place seam-side down in prepared baking dish, arranging in a single layer.
05 - Pour remaining 1 cup salsa verde evenly over rolled enchiladas. Sprinkle shredded Monterey Jack cheese across the top.
06 - Bake for 25-30 minutes until cheese is completely melted and bubbly, with lightly browned edges.
07 - Remove from oven and let rest 5 minutes. Top with fresh cilantro, green onions, diced avocado, and queso fresco if desired. Serve with lime wedges on the side.
# Expert tips:
01 -
- The tangy salsa verde cuts through rich melted cheese in the most satisfying way possible
- Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
- Corn tortillas will crack if you skip the warming step, I learned this the frustrating way
- Dipping tortillas in warm salsa verde before rolling makes them virtually tear-proof
03 -
- Use two forks to shred chicken while its still warm for the best texture
- Grate your own cheese instead of buying pre-shredded for better melting