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Creamy Salsa Verde Chicken Enchiladas
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Creamy Salsa Verde Chicken Enchiladas

1 hServes 8Nutri-Score C€€
from @heresyourbite24 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • butterDairy7 g
  • olive oilPantry7 ml
  • yellow onion (diced)Produce75 g
  • jalapeño (diced, seeds removed for less spice)Produce1 piece
  • garlic (grated)Produce5 pieces
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • cumin (to taste)Spices2 g
  • salsa verde (medium heat)Pantry900 g
  • sour creamDairy240 g
  • cilantro (chopped)Produce15 g
  • lime (juiced)Produce1 piece
  • rotisserie chicken (shredded)Meat700 g
  • Monterey Jack cheese (freshly shredded)Dairy115 g
  • white cheddar (freshly shredded)Dairy115 g
  • flour tortillasBakery8 pieces
  • avocado (cubed, optional)Produce2 pieces

per serving

Nutrition

458kcal

Carbs
31 g
Proteins
27 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Baking dish
  • Grater
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    Step 1

  2. Sauté the onion and jalapeño

    • Melt the butter with the olive oil in a large saucepan over medium-low heat.
    • Add the onion and jalapeño, then season with salt, pepper and cumin.
    • Stir and sauté until softened.
    Step 2

  3. Add the garlic

    • Grate in the garlic and stir.
    • Cook briefly until fragrant.
    Step 3

  4. Build the creamy sauce

    • Pour in the salsa verde, sour cream, cilantro and lime juice, then stir.
    • Taste and adjust the seasoning as needed.
    • Remove one cup of sauce and set it aside.
    Step 4

  5. Mix in the chicken and cheese

    • Add the shredded chicken and half of the shredded cheese to the pan.
    • Stir until everything is combined.
    Step 5

  6. Fill and roll the enchiladas

    • Spread a light layer of the reserved sauce over the bottom of a 9x13-inch baking dish.
    • Place about 3 tablespoons of the chicken mixture in the center of each tortilla, add cubed avocado to taste, then roll up.
    • Arrange the rolled enchiladas seam-side down in the baking dish.
    Step 6

  7. Top and bake

    • Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
    • Cover with foil and bake until bubbly.
    • Remove the foil and finish baking until the cheese is melted and golden, optionally under the broiler.
    Step 7

  8. Serve

    • Serve with sour cream, cilantro and a lime wedge.
    Step 8
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