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- 2 cups cooked chicken, shredded - 1 cup salsa verde (store-bought or homemade) - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 teaspoon cumin - 1 teaspoon garlic powder - 8 small corn tortillas - 1 cup shredded cheese (cheddar or Monterey Jack) - ¼ cup fresh cilantro, chopped - 1 tablespoon olive oil - Salt and pepper to taste - Sour cream and avocado slices for serving (optional) In this recipe, each ingredient plays a big role. The cooked chicken adds protein and heartiness. Salsa verde brings a zesty kick, while black beans and corn provide texture. Spices like cumin and garlic powder enhance the flavors. Corn tortillas wrap everything up nicely, and cheese melts to create a gooey topping. Fresh cilantro adds a pop of color and taste. - Sour cream - Avocado slices - Extra salsa verde for topping Sour cream and avocado slices are not just tasty; they balance the spice of the salsa verde. You can also add more salsa on top if you love that fresh flavor. - Chicken: Use rotisserie chicken for a faster option. - Black beans: Swap with pinto beans or kidney beans. - Cheese: Try feta or pepper jack for different flavors. - Tortillas: Use flour tortillas if you prefer them. These substitutions help you make the dish just how you like it. Rotisserie chicken saves time, while different beans or cheese can change the flavor. You can even use flour tortillas if that’s what you have on hand. {{ingredient_image_1}} First, set your oven to 375°F (190°C). Preheating helps cook the enchiladas evenly. Make sure it’s hot before you put them in. In a large bowl, mix the shredded chicken, black beans, corn, cumin, and garlic powder. Add half of the salsa verde and half of the cheese. Stir well and season with salt and pepper. This filling is packed with flavor. Heat olive oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side. This makes them soft and easy to roll. Drain them on paper towels to remove excess oil. Now, take a tortilla and place about 2-3 tablespoons of the chicken filling in the center. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat for all tortillas and filling. Once all the enchiladas are in the dish, pour the remaining salsa verde over the top. Sprinkle the remaining cheese over everything. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden. Let them cool a bit before serving. Enjoy your delicious meal! To make the best Salsa Verde Chicken Enchiladas, follow these tips: - Use fresh ingredients: Fresh chicken and vegetables make a big difference in taste. - Warm the tortillas: Heat them in olive oil until soft. This helps prevent tearing. - Don’t overfill: Use just enough filling to roll the tortillas without spilling. - Layer flavors: Mix half of the salsa verde into the filling. This adds great taste. - Cover with foil: While baking, cover your dish with foil. This keeps the enchiladas moist. Here are some common pitfalls to steer clear of: - Skipping the oil: Not softening tortillas in oil can lead to a tough texture. - Overcooking the chicken: If you use chicken that is too dry, your filling will lack flavor. - Using too much cheese: While cheese is tasty, too much can make the dish greasy. - Not seasoning enough: Always taste your filling before rolling it. Adjust salt and pepper as needed. Serve your enchiladas in style. Here are some ideas: - Garnish with cilantro: Fresh cilantro adds color and a burst of flavor. - Add sour cream: A dollop of sour cream on top balances the spice. - Include avocado slices: Creamy avocado complements the dish well. - Pair with rice or beans: Serve with Mexican rice or black beans for a complete meal. Pro Tips Warm Your Tortillas: Warm up your tortillas in a dry skillet or microwave before filling. This makes them more pliable and less likely to break when rolling. Customize Your Fillings: Feel free to add more veggies like bell peppers or zucchini, or swap the black beans for pinto or kidney beans for different flavor profiles. Cheese Choices: Experiment with different cheese blends for added flavor. Consider using pepper jack for a spicy kick or a blend of cheeses for depth. Make Ahead: Assemble your enchiladas ahead of time and refrigerate before baking. Just add a few extra minutes to the baking time if baking from cold. {{image_2}} To make a vegetarian version, swap the chicken for extra black beans or diced zucchini. You can also use cooked lentils for added protein. Keep the salsa verde and cheese to maintain flavor. Add more veggies like bell peppers, spinach, or mushrooms for a colorful dish. This way, you get all the taste without meat! If you love heat, add diced jalapeños or serrano peppers to your filling. You can also mix hot salsa verde instead of mild. For an even spicier kick, sprinkle chili powder or cayenne into your filling. This version is perfect for those who crave bold flavors! For a gluten-free option, choose corn tortillas. They work well in this recipe and are easy to find. You can also use gluten-free flour tortillas if you prefer a different texture. Just make sure to check labels to ensure they meet your dietary needs. This way, everyone can enjoy the dish! To store your leftover Salsa Verde Chicken Enchiladas, let them cool first. Then, place them in an airtight container. This keeps the flavors fresh. You can store them in the fridge for 3 to 4 days. Make sure to label the container with the date. This helps you keep track of freshness. If you want to keep your enchiladas longer, freezing is a great option. Wrap each enchilada in plastic wrap. Then, place them in a freezer-safe bag. Make sure to squeeze out all the air. You can freeze them for up to 3 months. When ready to eat, just take them out and thaw. Reheating enchiladas is simple. If they are in the fridge, you can microwave them. Place one or two enchiladas on a plate. Microwave on high for 1-2 minutes. If they are frozen, thaw them overnight in the fridge first. Then, bake in the oven at 350°F (175°C) for about 20 minutes. Cover them with foil to keep them moist. Enjoy your meal! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it with the other filling ingredients. This shortcut makes the meal even easier. Salsa Verde Chicken Enchiladas last about 3 to 5 days in the fridge. Store them in an airtight container. Make sure to let them cool before sealing. Reheat them in the oven or microwave for a quick meal. Yes, you can prepare the enchiladas ahead of time. Make them up to the baking step. Cover and refrigerate for up to 24 hours. When ready, bake them straight from the fridge. Just add a few more minutes to the baking time to ensure they heat through. In this post, I covered the important ingredients, steps for making enchiladas, and helpful tips. Knowing how to prepare your fillings and properly bake your enchiladas is key. I shared variations, including vegetarian options and gluten-free tortillas. Additionally, I explained how to store leftovers and answered common questions. With these tools, you can create delicious enchiladas every time. Enjoy your cooking and impress your friends and family!

Salsa Verde Chicken Enchiladas

Discover the easy and delicious Salsa Verde Chicken Enchiladas recipe that will elevate your dinner game! These homemade enchiladas feature tender shredded chicken, black beans, and a zesty salsa verde, all wrapped in soft corn tortillas. Perfect for any night, this easy enchiladas with salsa verde can be on your table in just 45 minutes. Save this recipe now and treat your family to a flavorful meal. #SalsaVerdeChickenEnchiladas #ChickenEnchiladasRecipe #EasyEnchiladas #HomemadeEnchiladas
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Ingredients
  

2 cups cooked chicken, shredded

1 cup salsa verde (store-bought or homemade)

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 teaspoon cumin

1 teaspoon garlic powder

8 small corn tortillas

1 cup shredded cheese (cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped

1 tablespoon olive oil

Salt and pepper to taste

Sour cream and avocado slices for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Filling: In a large mixing bowl, combine shredded chicken, black beans, corn, cumin, garlic powder, half of the salsa verde, and half of the shredded cheese. Season with salt and pepper to taste. Mix well.

      Soften Tortillas: Heat olive oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are soft and pliable. Drain on paper towels.

        Fill Tortillas: Take a tortilla, add about 2-3 tablespoons of the chicken filling to the center, roll it up tightly, and place seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.

          Top with Salsa Verde: Once all enchiladas are in the baking dish, pour the remaining salsa verde over the top evenly.

            Add Cheese: Sprinkle the remaining shredded cheese over the salsa verde-covered tortillas.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Sprinkle chopped cilantro over the top before serving. Optionally, serve with sour cream and avocado slices on the side.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4