From the Cook
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Easy Chicken Enchiladas Verdes
Instructions
1
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Preheat the oven to 350°F.
2
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Spoon 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining salsa for later use.
3
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Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.
4
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Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
5
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Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.
6
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Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
7
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Cover the dish with aluminum foil.
8
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Bake the enchiladas on middle rack of oven for 20 minutes.
9
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Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
10
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Check to see that enchiladas are done. Remove from oven or add time as needed.
11
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Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.
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Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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