Salsa Verde Chicken Enchiladas
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Salsa Verde Chicken Enchiladas
Loaded with chicken and topped with a favorite cheese blend, these easy cheesy enchiladas bring a bit of heat with the final sprinkle of jalapeños and pickled onions. Makes it super easy by starting with shredded leftover chicken from our Herb Butter Roasted Chicken recipe.
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30 min
Prep Time
1 hr
Total Time
6
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Herb Butter Roasted Chicken is slathered with fragrant herbed compound butter to make an aromatic and comforting main, but things get even better when you shred the leftover chicken to make a pan of these crowd-pleasing Salsa Verde Chicken Enchiladas.
Ingredients
Pickled Onion
13 cup white vinegar
1 tablespoon sugar
14 teaspoon salt
1 small (12 cup) red onion, thinly sliced
Enchiladas
1 tablespoon Land O Lakes® Butter, plus 1 1/2 teaspoons for baking dish
2 teaspoons finely chopped fresh garlic
2 cups salsa verde
12 cup sour cream
12 cup chopped fresh cilantro, divided
2 cups shredded cooked chicken
Enchiladas
8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese, divided
6 (8-inch) flour tortillas
Jalapeño chile pepper, sliced
How to make
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STEP 1
Combine vinegar, sugar and salt in small microwave-safe bowl; microwave 1 minute. Stir; repeat in 10-second intervals until sugar is dissolved. Add red onion, pressing to submerge. Let stand 30 minutes; drain before using.
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STEP 2
Meanwhile, heat oven to 350°F.
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STEP 3
Heat 1 tablespoon butter in medium saucepan over medium heat. Add garlic; cook 30 seconds or until fragrant. Stir in salsa verde; cook 2 minutes longer. Remove from heat; stir in sour cream and 2 tablespoons chopped cilantro. Set aside 1 cup sauce for assembling enchiladas.
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STEP 4
Add shredded chicken and 1 cup cheese to remaining sauce in pan.
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STEP 5
Brush 8-inch square baking dish with 1 1/2 teaspoons butter; set aside.
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STEP 6
Heat tortillas 30 seconds in microwave. Spread 1/4 cup reserved sauce in bottom of baking dish. Spread 1/2 cup enchilada filling in line along left-center side of warmed tortilla; roll tightly into 1 1/4-inch cylinder. Place seam-side down into prepared baking dish. Repeat with remaining tortillas, lining them up tightly in baking dish. Spread remaining sauce evenly over assembled enchiladas; sprinkle with cheese. Cover tightly with foil.
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STEP 7
Bake 15 minutes. Remove foil; bake 15 minutes or until cheese is melted and sauce is bubbling. Garnish with remaining chopped cilantro, pickled red onion and sliced jalapeño.
Tip #1
Store any leftovers tightly covered in refrigerator up to 2 days.
Tip #2
Heating tortillas before using makes them easier to work with and less likely to break or crack.
Tip #3
Serve with your favorite hot pepper sauce if you prefer a spicier option.
Tip #4
Any leftover pickled red onion can be stored in its liquid, refrigerated up to 1 week.
460 Calories
24 Fat (g)
90 Cholesterol (mg)
1180 Sodium (mg)
31 Carbohydrates (g)
0 Dietary Fiber
26 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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