Ingredients
2 cups salsa verde
¼ cup packed cilantro (optional)
1 tablespoon vegetable oil, plus more if frying
¾ cup Mexican crema (plus more if desired)
2 ½ cups cooked shredded chicken
Kosher salt, to taste
12 corn tortillas
3 cups shredded Chihuahua cheese
Sliced onions, for topping
Instructions
- Preheat the oven to 375°F.
- In a saucepan, heat the salsa verde with cilantro until warm, then stir in Mexican crema to create a smooth sauce. Season with salt to taste.
- Warm tortillas by lightly frying in oil or heating on a skillet until pliable.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour the creamy salsa verde sauce evenly over the enchiladas.
- Top with the remaining cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
- Finish with sliced onions on top before serving.
Notes
Mix sautéed vegetables like mushrooms, spinach, or zucchini with the chicken for variety.
Use Monterey Jack, Oaxaca, or mozzarella if Chihuahua cheese isn’t available.
Add jalapeños or hot sauce to the salsa verde for extra heat.
Assemble enchiladas ahead of time but add sauce and cheese just before baking.
Fry tortillas lightly for best texture, but skillet-warming works too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
