Chicken Enchiladas with Salsa Verde

This delicious Mexican-inspired dish features flavorful chicken enchiladas topped with fresh homemade salsa verde and melty mozzarella cheese. It’s perfect for a cozy dinner that brings the vibrant flavors of Mexico to your home. Whether you’re preparing a weeknight meal or feeding a crowd, these enchiladas are sure to please everyone at the table.

Why You’ll Love This Recipe

These chicken enchiladas are packed with flavor, featuring tender, seasoned chicken combined with a creamy filling and topped with a zesty homemade salsa verde. The salsa verde brings a fresh, tangy kick that complements the rich mozzarella cheese perfectly. The dish is not only mouthwatering but also gluten-free, making it a versatile option for various dietary needs. Plus, it’s easy to make, with just a bit of time spent on prepping and cooking. You’ll be able to savor every bite of these cheesy, saucy enchiladas in no time!

Ingredients

• 1 cooked and shredded chicken breast

• 1/4 bar of cream cheese

• 1 teaspoon each: salt, pepper, paprika, and cumin (for seasoning)

• 1/4 cup chicken stock (for filling)

• 8-10 tomatillos

• 1/4 white onion

• 1/4 bunch cilantro

• 2 cloves garlic

• 1 can table cream (7.6 ounces)

• 1/4 cup chicken stock

• 1 jalapeno pepper (optional)

• Salt and pepper (to taste)

• 12 corn tortillas

• 1 cup grated mozzarella cheese

• Chopped cilantro and onion (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken filling: Heat the shredded chicken in a frying pan. Season with salt, pepper, cumin, and paprika. Stir to combine.

2. Add the cream cheese and continue cooking until the cream cheese is fully incorporated with the chicken.

3. Pour in 1/4 cup of chicken stock and cook for an additional 5 minutes. Remove from heat and set aside.

4. Make the salsa verde: Boil the tomatillos, garlic, onion, and jalapeno for 5-7 minutes, until softened.

5. Transfer the boiled ingredients to a blender. Add cilantro, table cream, and 1/4 cup of chicken stock, blending until smooth.

6. Pour the blended salsa verde into a hot frying pan with a bit of olive oil and cook for 3-5 minutes. Season with salt and pepper to taste.

7. Assemble the enchiladas: Heat the tortillas until pliable, either in the microwave or on the stovetop.

8. Coat each tortilla in salsa verde, then fill with the chicken mixture and roll them up.

9. Place the rolled tortillas in a baking dish. Pour the remaining salsa verde over the top and sprinkle with mozzarella cheese.

10. Bake: Preheat the oven to 400°F (200°C). Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.

11. Garnish with chopped cilantro and onion, if desired, and serve.

Servings and Timing

• Servings: 4 (12 enchiladas)

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Spicy Version: Add more jalapenos or a splash of hot sauce to the salsa verde for an extra kick.

• Lighter Option: Substitute low-fat cream cheese for the regular cream cheese to reduce the fat content.

• Vegetarian: Replace the chicken with black beans or sautéed vegetables like bell peppers, zucchini, and corn for a vegetarian alternative.

Storage/Reheating

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F for about 10-15 minutes, or in the microwave for 1-2 minutes until heated through. You can also reheat in a skillet on medium heat for a few minutes.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas are traditionally used in Mexican enchiladas for their authentic flavor and texture.

2. Can I freeze these enchiladas?

Yes, these enchiladas freeze well. Simply assemble them, then cover with foil and freeze before baking. When ready to bake, thaw them in the refrigerator overnight and then bake as instructed.

3. How do I make this recipe spicier?

To increase the spice, add more jalapenos or use a hotter chili pepper in the salsa verde. You can also drizzle some hot sauce over the top before serving.

4. Can I use pre-cooked rotisserie chicken for the filling?

Absolutely! Using rotisserie chicken can save you time, and it adds even more flavor to the dish.

5. Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use corn tortillas and check that all other ingredients are gluten-free.

6. Can I make the salsa verde ahead of time?

Yes, the salsa verde can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze it for longer storage.

7. Can I use a different type of cheese?

While mozzarella is a great choice, you can also use other cheeses like Monterey Jack, cheddar, or a blend of Mexican cheeses for different flavors.

8. Can I make this recipe vegetarian?

Yes, you can replace the chicken with beans, tofu, or roasted vegetables for a delicious vegetarian version of the enchiladas.

9. How can I add more flavor to the chicken filling?

Try adding a squeeze of lime or some chopped green onions to the chicken filling for extra flavor.

10. What should I serve with these enchiladas?

These enchiladas are great with a side of Mexican rice, black beans, or a simple salad with lime dressing.

Conclusion

This chicken enchilada recipe with homemade salsa verde is a simple yet flavorful dish that’s perfect for any dinner occasion. The creamy chicken filling combined with the tangy salsa verde and melted mozzarella creates a harmonious balance of flavors. Whether you’re cooking for family or friends, these enchiladas will surely be a hit. Enjoy the rich, comforting taste of this Mexican classic with your loved ones!