These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, sour cream, shredded cheese, and smothered in Salsa Verde, you can't go wrong with this easy Salsa Verde Enchilada recipe.
Preheat oven to 350℉. Grease a 2-quart casserole dish with non-stick cooking spray and then add in ¼ cup of the Salsa Verde, to prevent the enchiladas from sticking to the pan. Set to the side.
In a large mixing bowl, combine the shredded chicken, cumin, garlic powder, salt, sour cream, and ½ cup of the Salsa Verde. Mix until well combined and the chicken is well coated
Place the tortillas on a plate, cover them with a damp paper towel, and microwave for 30 seconds. This will help the tortillas roll up with ease. Add about ⅓ cup of the chicken filling to the middle of each tortilla.
Fold in both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas, in a cigar-like shape. Repeat, lining up tortillas, seam-side down, tightly in the prepared baking dish.
Pour the remaining Salsa Verde over the enchiladas, spreading out to cover. Sprinkle the cheese evenly over the dish.
Cover tightly with foil and bake for 20 minutes. Remove the foil and continue to bake for 10 minutes, or until the cheese has melted and the enchiladas are warmed through.
Let sit for 10 minutes then serve as desired.
Notes
Use Greek Yogurt: Feel free to to swap out the sour cream for plain Greek yogurt.Salsa Verde: Be sure not to pay attention to the heat level on the salsa, as Salsa Verde ranges from mild to medium to hot.Swap the Chicken. Instead of using shredded cooked use cooked taco meat, Sofritas tofu taco meat, leftover beef barbacoa or leftover pork carnitas. Use Smaller Tortillas: Feel free to use smaller tortillas. Keep in mind you will need more tortillas then the recipe calls for and be cautious to not overfill the tortillas.Double the Recipe: This recipe can easily be doubled. Simply double the ingredients, and bake in a 9x13 baking dish as the recipe directs.Storage: Once baked and cooled, store leftovers in an airtight container for up to three days. Reheat by placing an enchilada or two on a heat-safe plate, cover with a damp paper towel and reheat in 30-second intervals until warmed through.