Cheesy enchiladas stuffed with slow-cooked chicken and smothered in salsa verde make dinner easy and delicious!
“What’s for dinner?” is a popular question is most households. Trying to come up with new ways to make dinner delicious and simple can be challenging - my Salsa Verde Chicken Enchiladas can help break up the dinnertime routine. You can slow cook the chicken the day before, or the day of while at work, and then put the rest of it together, baking for about 30-40 minutes - plenty of time to get a load of laundry in the washer, the dishwasher emptied. or time to find out what happened at school/work that day. Have leftover chicken from the grocery store rotisserie you bought earlier in the week? Use that! Buying canned salsa verde instead of making your own will give you more time to relax after a hard day. This easy Tex-Mex will takes the stress and guesswork out of the dinner question - whip up a pan of enchiladas and dinner is served!
Dinner tonight is Salsa Verde Chicken Enchiladas - quick and delicious tex-mex dinner by Bakes In Slippers!… Click To Tweet
- 2 lbs chicken tenders or boneless skinless chicken
- 1 large red onion, roughly chopped
- 6 cloves of garlic, crushed
- 1 jalapeno roughly chopped
- ¼ cup chopped cilantro
- 2 T peppercorns
- kosher salt
- 2 jars or 16 oz of canned salsa verde
- 1 T vegetable oil
- Corn or flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 jalapeno chopped fine
- Sour cream if desired
- If slow cooking: add chicken, red onion, garlic, jalapeno, cilantro, peppercorns and salt to a slow cooker and cook on low for 4-6 hours.
- To pan cook: Heat large skillet on medium high heat and add chicken.
- Add onion, garlic, jalapeno, cilantro, peppercorns and salt to chicken and cook on medium high for five minutes.
- Turn skillet down to medium low heat and let cook for another 20 minutes or until fully cooked through.
- Remove chicken and shred once cool enough to handle.
- Preheat oven to 425 degrees and lightly grease a 9 x 13 pan.
- Take ½ cup of salsa verde and spread in bottom of pan.
- Take one jar of the salsa verde and place in a dish or plate large enough to fit the tortillas.
- Heat oil in a skillet and add one tortilla at a time, heating on each side for about 10 seconds each.
- Using tongs, place each heated tortilla into the salsa verde mixture, lightly coating both sides.
- Place tortilla on a work surface and fill with a few tablespoons of chicken, cheese and jalapeno.
- Roll up and place seam side down into baking dish/pan.
- Repeat until dish is full.
- Sprinkle top with remaining salsa verde and cheese (should be about a cup of cheese left)
- Bake uncovered for 25-30 minutes or until cheese is bubbly.
- Let sit for 5 minutes and enjoy.
- Leftovers can be kept in fridge for three days or frozen once they come to room temp for two months.
These look gorgeous. I am a die hard enchilada fan but haven’t had them for years since we went GF. I’m thinking I may test these out with my plantain tortillas!
Trisha recently posted…7 Tips for a Healthy Packed Lunch
That sounds delicious, let me know how it turns out!
I am a huge salsa verde fan! Your enchiladas look delicious! I just made a salsa verde enchilada casserole with shrimp that was so good…I ate the last of it for lunch today. I’m thrilled to have a new recipe to try! Thanks for sharing it with us at #FoodieFriDIY…hope to see you again tonight! Sending some foodie love your way!
Michelle @ A Dish of Daily Life recently posted…Pomegranate Berry Sangria Spritzer
Thanks so much Michelle -your shrimp casserole sounds delicious!