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Spicy Salsa Verde Chicken Enchiladas - Bright, Zesty, and Comforting

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (3 cups, shredded; rotisserie works great)
  • Salsa verde (3 cups; store-bought or homemade)
  • Corn tortillas (12–14, 6-inch; flour works if you prefer)
  • Monterey Jack or Oaxaca cheese (2 cups, shredded)
  • Cream cheese or sour cream (4 ounces cream cheese or 1/2 cup sour cream)
  • Onion (1 small, finely chopped)
  • Jalapeño (1, minced; remove seeds for less heat)
  • Fresh cilantro (1/2 cup, chopped)
  • Fresh lime (1, for juice and zest)
  • Ground cumin (1 teaspoon)
  • Garlic (2 cloves, minced)
  • Olive oil (1–2 tablespoons)
  • Salt and black pepper (to taste)
  • Optional toppings: avocado slices, radishes, extra cilantro, crema, scallions

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spoon 1/2 cup salsa verde into the bottom and spread to coat.
  2. Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and jalapeño; cook 1 minute until fragrant. Remove from heat.
  3. Make the filling: In a bowl, combine shredded chicken, sautéed aromatics, cumin, half the cilantro, 1/2 cup salsa verde, cream cheese or sour cream, and a squeeze of lime. Season with salt and pepper. Mix until just combined.
  4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp towel and microwave 45–60 seconds, or lightly toast each side on a dry skillet for 10–15 seconds.
  5. Assemble: Spread 2–3 tablespoons of filling down the center of each tortilla and sprinkle with a little cheese. Roll snugly and place seam-side down in the baking dish. Repeat until the dish is filled.
  6. Sauce and cheese: Pour remaining salsa verde evenly over the enchiladas. Top with the rest of the cheese.
  7. Bake: Bake 15–20 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  8. Finish and garnish: Let rest 5 minutes. Add remaining cilantro, lime zest, and any optional toppings like avocado, radishes, or a drizzle of crema.
  9. Serve: Scoop with a spatula and serve hot with extra lime wedges.