Salsa verde chicken enchiladas have me craving comfort food like no other. With their cheesy goodness and tangy flavor, they remind me of cozy family dinners and vibrant Mexican fiestas. If you’re someone who loves delicious and easy-to-make meals, this post is just for you.
I know how busy life can get, and finding the perfect recipe can feel overwhelming. That’s why I gathered 27 salsa verde chicken enchiladas recipes that are not only cheesy and zesty, but also simple enough for any weeknight dinner or special occasion. Whether you’re a seasoned cook or a kitchen newbie, these recipes will help you whip up something delightful in no time.
In this collection, you’ll discover various takes on enchiladas, from classic versions to creative twists. Each recipe brings its own unique flair, showcasing the versatility of salsa verde. You’ll find tips on how to customize your enchiladas to fit your taste, as well as ideas for pairing them with sides that will elevate your meal even more.
So, get your ingredients ready and prepare to indulge in flavor-packed enchiladas that will impress both your family and friends. With these recipes, you’ll have a fantastic meal on the table in a snap, satisfying those cravings in the best way possible. Let’s dive into this cheesy, tangy world of salsa verde chicken enchiladas!
1. Classic Salsa Verde Chicken Enchiladas
Start your culinary adventure with the irresistible Classic Salsa Verde Chicken Enchiladas. These enchiladas bring together tender shredded chicken and a vibrant, tangy salsa verde, all wrapped in warm corn tortillas. Top it off with a generous layer of melted cheese, and you’ve got a dish that’s both comforting and delicious.
To elevate your meal, consider adding a dollop of sour cream and a sprinkle of fresh cilantro. This simple touch enhances the flavors and adds a beautiful finish to your plate.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 350 per serving
Nutritional Information:
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese (like cheddar or Monterey Jack)
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken with half of the salsa verde.
3. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
4. Repeat with the remaining tortillas until the dish is filled.
5. Pour the leftover salsa verde over the enchiladas and sprinkle cheese generously on top.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.
7. Serve piping hot with sour cream and a sprinkle of cilantro.
Want to make it even more exciting? Add black beans or corn to the chicken mixture for extra flavor and texture. If you love a good kick, feel free to toss in chopped jalapeños or use a spicy salsa on top.
FAQs:
– Can I use store-bought salsa verde? Absolutely! It saves time and still tastes great.
– How can I add heat? Try adding jalapeños to the filling or use a spicier salsa on top.
These cheesy enchiladas are a classic for a reason. They are perfect for a weeknight dinner, bringing a taste of Mexico to your table with ease.
Classic Salsa Verde Chicken Enchiladas
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Amazon$11.942. Spinach and Quinoa Salsa Verde Enchiladas
Transform your dinner routine with these vibrant Spinach and Quinoa Salsa Verde Enchiladas! Packed with fresh ingredients, this dish delivers a healthy punch while still satisfying your craving for cheesy goodness. You’ll love how the earthy quinoa and leafy spinach blend perfectly with the tangy salsa verde, creating a flavor adventure that delights both kids and adults.
These enchiladas are not only delicious, but they’re also a breeze to make ahead of time. You can whip them up during meal prep and enjoy them all week long. Plus, they reheat beautifully, so you can savor that cheesy, warm goodness even on busy nights.
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 280 per serving
Nutrition Information:
– Protein: 18g
– Carbohydrates: 35g
– Fat: 10g
Ingredients:
– 1 cup cooked quinoa
– 2 cups fresh spinach, chopped
– 2 cups shredded cooked chicken
– 1 cup salsa verde
– 8 flour tortillas
– 1 cup shredded cheese
– Avocado slices for topping
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the quinoa, spinach, chicken, half of the salsa verde, and half of the cheese.
3. Spoon the mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
4. Pour the remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.
5. Bake for 30 minutes, or until the cheese is melted and bubbly.
6. Top with fresh avocado slices before serving.
Feel free to swap spinach for kale if you want even more nutrients! And mix up the cheeses for fun flavor variations.
FAQs:
– Can I make these vegan? Yes! Just use plant-based chicken and cheese alternatives.
– What if I don’t have quinoa? You can substitute rice or simply skip it for a lighter dish.
These enchiladas are a fantastic way to enjoy a healthy meal that’s bursting with flavor. They’re perfect for family dinners or impressing guests at your next gathering!
Spinach and Quinoa Salsa Verde Enchiladas
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Amazon$8.643. Creamy Avocado Salsa Verde Enchiladas
Dive into a delightful blend of creamy and zesty with these Creamy Avocado Salsa Verde Enchiladas! Imagine biting into an enchilada filled with smooth avocado, tender chicken, and tangy salsa verde. Each mouthful offers a burst of flavor that feels both indulgent and healthy. This dish is perfect for when you want something rich without going overboard.
You can whip these up in just 35 minutes, making them a great choice for a weeknight dinner or a cozy weekend meal. With only a handful of ingredients, you’ll create a satisfying meal that everyone will love.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 20 mins
– Total Time: 35 mins
– Calories: 320 per serving
Nutritional Information:
– Protein: 22g
– Carbohydrates: 25g
– Fat: 18g
Ingredients:
– 2 ripe avocados, mashed
– 1 cup shredded chicken
– 1/2 cup salsa verde
– 1 cup shredded cheese
– 8 corn tortillas
– Lime wedges for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the mashed avocado with shredded chicken and half of the salsa verde. Mix well.
3. Spoon the mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
4. Pour the remaining salsa verde over the enchiladas and sprinkle cheese on top.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Serve with lime wedges for a zesty finish.
Tips:
– Choose ripe avocados for the best creaminess.
– Add diced tomatoes or jalapeños for extra flavor and freshness.
FAQs:
– Can I prep these ahead of time? Yes! Just cover and refrigerate before baking.
– Want more heat? Toss in diced jalapeños with the filling for a spicy kick.
These enchiladas are more than just a meal; they’re a comforting taste of home that will leave you craving more. Enjoy!
Creamy Avocado Salsa Verde Enchiladas
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Amazon$15.994. Black Bean and Salsa Verde Chicken Enchiladas
Get ready for a flavor explosion with these Black Bean and Salsa Verde Chicken Enchiladas! Packed with protein and fiber, black beans add a hearty touch to tender chicken wrapped in warm tortillas. The tangy salsa verde brings everything together, creating a delicious fiesta in every bite. You’ll be amazed at how satisfying and nutritious these enchiladas are, perfect for fueling your day!
Let’s dive into the recipe. You’ll need just a few simple ingredients, making it easy to whip up a delicious meal. This dish is great for busy weeknights or gatherings with friends. Plus, it’s customizable—swap black beans for pinto beans if you’re feeling adventurous!
Recipe Overview:
– Servings: 5
– Prep Time: 25 mins
– Cook Time: 30 mins
– Total Time: 55 mins
– Calories: 400 per serving
Nutrition Information:
– Protein: 30g
– Carbohydrates: 45g
– Fat: 12g
Ingredients:
– 1 can black beans, rinsed and drained
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped green onions for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine black beans, shredded chicken, and half of the salsa verde.
3. Take a tortilla, fill it with the mixture, roll it up, and place it seam-side down in a baking dish.
4. Repeat until all tortillas are filled and arranged.
5. Pour the remaining salsa verde over the enchiladas and sprinkle cheese on top.
6. Bake for 30 minutes or until the cheese melts and bubbles.
7. Garnish with chopped green onions before serving.
Enjoy these enchiladas alongside Mexican rice or a fresh garden salad for a complete meal.
FAQs:
– Are these enchiladas gluten-free? Just use corn tortillas!
– Can I make them vegetarian? Yes! Substitute the chicken with extra beans or your favorite sautéed vegetables.
These enchiladas are sure to impress! Their cheesy, tangy goodness makes them a favorite for anyone who loves a hearty, satisfying meal. Give them a try and enjoy the vibrant flavors!
Fuel your day with flavor! Black bean and salsa verde chicken enchiladas bring together a hearty twist and a tangy punch, making healthy eating deliciously satisfying.
Black Bean and Salsa Verde Chicken Enchiladas
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Amazon$2.795. Spicy Chipotle Salsa Verde Enchiladas
If you crave a kick of heat in your meals, then you’re in for a treat with these Spicy Chipotle Salsa Verde Enchiladas! The smoky flavor of chipotle adds a rich depth to traditional salsa verde. This combination creates a delightful contrast with the melty cheese inside, making every bite a flavorful experience.
This dish is perfect for those who love to spice things up in the kitchen. Whether you’re hosting friends or enjoying a cozy dinner, these enchiladas will surely impress.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 370 per serving
Nutrition Information:
– Protein: 28g
– Carbohydrates: 30g
– Fat: 16g
Ingredients:
– 1 cup cooked shredded chicken
– 1/2 cup chipotle salsa verde
– 1 cup shredded cheese
– 8 flour tortillas
– 1/4 cup chopped cilantro
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken and chipotle salsa verde.
3. Take a tortilla and fill it with a portion of the chicken mixture. Roll it up tightly and place it seam-side down in a baking dish.
4. Repeat with all tortillas. Sprinkle the shredded cheese over the top.
5. Bake in the oven for 25 minutes, or until the cheese is melted and bubbly.
6. Before serving, garnish with freshly chopped cilantro for a fresh touch.
Want to adjust the heat? Simply reduce the amount of chipotle salsa. If you prefer something milder, regular salsa verde works beautifully too. Pair these enchiladas with a refreshing cucumber salad to balance the spiciness.
FAQs:
– Can I use fresh chipotle peppers? Yes, that will add a lovely rich flavor!
– What if I want it milder? Just swap in regular salsa verde for the chipotle variety.
These enchiladas are a flavorful way to bring warmth and heartiness to your dinner table. Enjoy the delicious journey they take you on!
Spicy Chipotle Salsa Verde Enchiladas
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Amazon$3.046. Zucchini and Chicken Salsa Verde Enchiladas
Craving a delicious way to sneak in some veggies? Look no further than these Zucchini and Chicken Salsa Verde Enchiladas! Packed with shredded chicken and grated zucchini, this dish is a delightful mix of cheesy goodness and tangy salsa verde. The zucchini not only adds moisture but also a lovely texture that complements the filling, making each bite a treat.
This recipe is perfect for using seasonal produce while enjoying a classic Mexican favorite. Plus, it’s a fantastic way to get your family to eat more vegetables without them even noticing!
Recipe Overview:
– Servings: 5
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 360 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 32g
– Fat: 14g
Ingredients:
– 1 cup shredded chicken
– 1 cup grated zucchini
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped parsley for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, grated zucchini, and half of the salsa verde.
3. Take the corn tortillas, fill them with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
4. Pour the remaining salsa verde over the enchiladas, then sprinkle with the shredded cheese.
5. Bake for 30 minutes, or until the cheese is bubbly and golden.
6. Garnish with chopped parsley before serving.
Want to add a bit more crunch? Toss in some diced bell peppers for extra flavor. And don’t forget to serve these enchiladas with a side of creamy guacamole for a delicious twist!
FAQs:
– Can I use other vegetables? Absolutely! Bell peppers and mushrooms work great too.
– Is there a gluten-free option for the tortillas? Yes, simply use gluten-free corn tortillas.
These enchiladas are not only tasty but also a smart way to incorporate more veggies into your meals. Enjoy this cheesy, tangy dish that your whole family will love!
Zucchini and Chicken Salsa Verde Enchiladas
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Amazon$5.167. Cheesy Salsa Verde Chicken Enchiladas with Corn
Get ready to enjoy a burst of flavor with these Cheesy Salsa Verde Chicken Enchiladas with Corn! The sweet crunch of corn perfectly complements tender chicken and zesty salsa verde, creating a dish that your whole family will love. Whether it’s a cozy dinner or a festive gathering, these enchiladas will shine on your table.
Imagine diving into a plate of warm enchiladas, topped with melted cheese and fresh cilantro. The sweetness of the corn adds a delightful texture, making every bite a treat. Plus, they’re simple to prepare, so you can spend less time cooking and more time with your loved ones.
Here’s how to make them:
Recipe Overview:
– Servings: 6
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 380 per serving
Nutritional Information:
– Protein: 24g
– Carbohydrates: 36g
– Fat: 15g
Ingredients:
– 1 can corn, drained
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 flour tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the corn, shredded chicken, and half of the salsa verde. Stir well.
3. Take each tortilla and fill it with the chicken mixture. Roll them up tightly, then place seam-side down in a baking dish.
4. Pour the remaining salsa verde over the top of the rolled enchiladas. Sprinkle with shredded cheese.
5. Bake in the oven for 30 minutes or until the cheese is golden and bubbly.
6. Before serving, garnish with fresh cilantro for a pop of color and flavor.
Tips:
– Use fresh corn in summer for sweeter enchiladas.
– Serve with a light salad to balance the flavors.
Frequently Asked Questions:
– Can I freeze these enchiladas? Yes! They freeze well before baking, making them perfect for meal prep.
– What if I don’t have corn? You can skip it or swap it with diced bell peppers for a tasty twist.
These cheesy enchiladas are not just a meal; they’re a delightful experience for any corn lover. Get ready to impress your family with this easy and flavorful dish!
Cheesy Salsa Verde Chicken Enchiladas with Corn
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Amazon$5.988. Salsa Verde Chicken Enchiladas with Greek Yogurt
Transform your typical enchiladas into a healthier delight by swapping sour cream for Greek yogurt. This simple change not only adds a rich creaminess but also boosts the protein content, all while introducing a zesty flavor that pairs perfectly with salsa verde. You can indulge in a comforting meal that feels light and guilt-free!
Imagine biting into a warm, cheesy enchilada, the tangy Greek yogurt melding beautifully with the tender chicken and vibrant salsa verde. It’s a delicious twist on a classic dish that’s sure to impress your family and friends.
Ready to make these scrumptious Salsa Verde Chicken Enchiladas? Here’s what you need:
Ingredients:
– 2 cups shredded chicken
– 1 cup salsa verde
– 1/2 cup plain Greek yogurt
– 8 corn tortillas
– 1 cup shredded cheese
– Lime wedges for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, salsa verde, and Greek yogurt until well combined.
3. Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in a baking dish.
4. Repeat with the remaining tortillas. Top them with extra salsa verde and sprinkle cheese on top.
5. Bake for 20 minutes or until the cheese is bubbly and golden.
6. Serve with fresh lime wedges for a zesty finish.
Here are a couple of quick tips to enhance your dish even more:
– Choose plain Greek yogurt for a balanced flavor that won’t overpower your enchiladas.
– Add a splash of lime juice to the yogurt for an extra kick of acidity.
FAQs:
– Can I use flavored yogurt? Stick with plain for the best flavor balance.
– Is this recipe gluten-free? Simply use gluten-free tortillas to make it suitable for everyone.
These enchiladas are not just a meal; they’re a nutritious experience you can feel good about! Enjoy every cheesy, tangy bite.
Salsa Verde Chicken Enchiladas with Greek Yogurt
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Amazon$3.499. Chipotle Black Beans and Chicken Salsa Verde Enchiladas
Indulge in the delightful combination of flavors with these Chipotle Black Beans and Chicken Salsa Verde Enchiladas! The rich smokiness of chipotle black beans mingles beautifully with tender chicken and zesty salsa verde, creating an unforgettable dish that warms the heart. Perfect for a cozy night at home or entertaining friends, this recipe elevates comfort food to a whole new level.
Ready to get started? Here’s what you need to prepare these delicious enchiladas:
Recipe Overview:
– Servings: 5
– Prep Time: 25 mins
– Cook Time: 30 mins
– Total Time: 55 mins
– Calories: 400 per serving
Nutrition Information:
– Protein: 28g
– Carbohydrates: 40g
– Fat: 15g
Ingredients:
– 1 can chipotle black beans, rinsed
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 flour tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the chipotle black beans, shredded chicken, and half of the salsa verde. Stir well to mix the flavors.
3. Spoon the mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
4. Pour the remaining salsa verde over the top and sprinkle the shredded cheese generously.
5. Bake for 30 minutes, or until the cheese is melted and bubbly.
6. Before serving, garnish with chopped cilantro for a fresh touch.
Want to take it up a notch? Pair these enchiladas with a side of fluffy rice to soak up the extra salsa! If you’re looking for a vegetarian option, simply swap the chicken for more black beans or add sautéed vegetables.
FAQs:
– Can I add other veggies? Absolutely! Sautéed bell peppers or spinach make a great addition.
– How spicy are chipotle beans? They offer a mild kick, but you can adjust the heat with more or less salsa verde.
These enchiladas promise a burst of flavor that you won’t want to miss! Dive in and enjoy every cheesy, tangy bite.
Unleash the magic of flavors with Chipotle Black Beans and Chicken Salsa Verde Enchiladas! This comforting dish is not just a meal; it’s a warm hug served on a plate.
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10. Cream Cheese Salsa Verde Chicken Enchiladas
Dive into the creamy goodness of Cream Cheese Salsa Verde Chicken Enchiladas. These enchiladas are more than just a meal; they’re a cozy hug on a plate. The combination of rich cream cheese and zesty salsa verde brings a velvety texture that perfectly complements tender chicken. Whether it’s a family gathering or a weeknight dinner, this dish will make your taste buds dance!
Here’s a quick overview of what you need to make this delightful recipe:
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 400 per serving
Nutrition Information:
– Protein: 24g
– Carbohydrates: 34g
– Fat: 22g
Ingredients:
– 1 package cream cheese, softened
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Sliced green onions for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the softened cream cheese with the chicken and half of the salsa verde. This creates a creamy filling.
3. Spoon the mixture into the tortillas, roll them up tightly, and place them seam-side down in a baking dish.
4. Drizzle the remaining salsa verde over the top and sprinkle with shredded cheese.
5. Bake for 25 minutes until everything is bubbly and golden.
6. Garnish with green onions and serve hot!
Want to switch things up? Use low-fat cream cheese for a lighter version, or add jalapeños if you crave some heat.
FAQs:
– Can I use other cheeses? Yes! Monterey Jack or pepper jack would add a nice kick.
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
These enchiladas are a delicious way to enjoy a creamy, comforting dish that’s packed with flavor. Each bite will leave you satisfied and eager for more!
Cream Cheese Salsa Verde Chicken Enchiladas
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11. Salsa Verde Chicken Enchiladas with Pineapple
Imagine biting into a warm, cheesy enchilada that dances between tangy and sweet flavors. That’s exactly what you get with these Salsa Verde Chicken Enchiladas with Pineapple. This delightful twist on a classic recipe combines juicy chicken, zesty salsa verde, and the unexpected sweetness of pineapple. Perfect for summer gatherings, these enchiladas will surprise and delight your family and friends!
Let’s dive into the recipe so you can whip these up in no time! It takes just 15 minutes to prepare and 20 minutes to cook, making it a quick meal option. These enchiladas not only taste amazing but also provide a healthy balance of protein and flavor.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 20 mins
– Total Time: 35 mins
– Calories: 350 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 32g
– Fat: 12g
Ingredients:
– 2 cups shredded chicken
– 1 cup diced pineapple (fresh or canned)
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, diced pineapple, and half of the salsa verde.
3. Take the tortillas and fill them with the mixture. Roll each one up and place them seam-side down in a greased baking dish.
4. Pour the remaining salsa verde over the rolled tortillas and sprinkle cheese generously on top.
5. Bake for about 20 minutes, or until the cheese is melted and bubbly.
6. Garnish with cilantro for a fresh touch before serving.
Using fresh pineapple elevates the flavor, making it even tastier! Pair these enchiladas with a refreshing cucumber salad for a perfect summer meal.
FAQs:
– Can I prepare these enchiladas in advance? Yes! Assemble them and cover them in the fridge before baking for up to a day.
– What if I’m not a fan of pineapple? You can simply skip it or swap it out for diced mango for a different kind of sweetness.
These enchiladas are not just a meal; they are an adventure for your taste buds. Enjoy the perfect mix of flavors, and let these be the star of your next BBQ or family dinner!
Salsa Verde Chicken Enchiladas with Pineapple
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Amazon$5.1612. Salsa Verde Chicken Enchiladas with Sweet Potatoes
Indulge in a delightful twist on classic enchiladas with these Salsa Verde Chicken Enchiladas with Sweet Potatoes. The creamy sweetness of mashed sweet potatoes blends perfectly with the tangy salsa verde and savory chicken. This dish not only satisfies your cravings but also offers a nutritious option that warms your soul, especially during cozy fall and winter nights.
Ready to make them? Here’s what you’ll need and how to whip them up:
Recipe Overview:
– Servings: 5
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 390 per serving
Nutritional Information:
– Protein: 24g
– Carbohydrates: 45g
– Fat: 14g
Ingredients:
– 2 cups mashed sweet potatoes
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped green onions for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the mashed sweet potatoes with shredded chicken and half of the salsa verde.
3. Spoon the mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
4. Pour the remaining salsa verde over the rolled tortillas and sprinkle with cheese.
5. Bake for 30 minutes until the cheese bubbles and turns golden.
6. Finish by garnishing with chopped green onions before serving.
Want to add a kick? Sprinkle in some cumin or chili powder for extra flavor. Pair your enchiladas with a fresh salad for a complete meal.
FAQs:
– Can I use canned sweet potatoes? Sure! Fresh is preferred, but canned will do in a pinch.
– How can I make these vegan? Substitute black beans for the chicken and use a vegan cheese alternative.
These enchiladas are not just meals; they’re a warm embrace on a plate. Enjoy a healthy twist on a beloved classic that’ll have everyone coming back for more!
Salsa Verde Chicken Enchiladas with Sweet Potatoes
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Amazon$17.7613. Salsa Verde Chicken Enchiladas with Roasted Bell Peppers
Imagine biting into a warm, cheesy enchilada filled with the smoky goodness of roasted bell peppers. These vibrant veggies not only add flavor but also create a feast for the eyes. The combination of tangy salsa verde and creamy cheese makes every bite a delightful experience. This dish is perfect for those who want to enjoy delicious food while sneaking in some extra vegetables.
This recipe is not just tasty; it’s also simple to make. In about 50 minutes, you can serve a colorful plate that brings joy to your dinner table. Plus, it’s a fantastic option for meal prepping or a cozy family dinner. So, let’s gather your ingredients and get cooking!
Recipe Overview:
– Servings: 4
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 360 per serving
Nutrition Information:
– Protein: 22g
– Carbohydrates: 30g
– Fat: 15g
Ingredients:
– 1 cup roasted bell peppers, chopped
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped parsley for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, roasted bell peppers, and half of the salsa verde.
3. Take each tortilla, fill it with the mixture, then roll it up and place seam-side down in a greased baking dish.
4. Pour the remaining salsa verde over the rolled tortillas and sprinkle cheese on top.
5. Bake for about 30 minutes until the cheese is bubbly and golden.
6. Garnish with chopped parsley before serving.
For an extra kick, add some smoked paprika before serving. Pair these enchiladas with a fresh green salad for a balanced meal that looks as good as it tastes.
FAQs:
– Can I use frozen bell peppers? Yes, but fresh ones will give you a better taste.
– What if I want it spicier? Toss in some jalapeños with the bell peppers for an added heat.
These enchiladas are sure to impress your family and friends, bringing both flavor and color to your table!
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Get ready for a flavor explosion with these Salsa Verde Chicken Enchiladas with Mushrooms. The earthy taste of mushrooms brings a hearty twist to the classic enchilada. As the mushrooms mingle with shredded chicken and the zesty salsa verde, you’ll enjoy a filling that’s both cheesy and tangy. This dish is perfect for anyone who loves mushrooms or wants to try something new!
Whether you’re cooking for meat lovers or vegetarians, this recipe is sure to please everyone at the table. Let’s dive into the details so you can whip up this delightful meal in no time.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 370 per serving
Nutrition Information:
– Protein: 24g
– Carbohydrates: 32g
– Fat: 14g
Ingredients:
– 2 cups chopped mushrooms
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the mushrooms until they’re tender. This step really brings out their flavor!
3. Mix the sautéed mushrooms with shredded chicken and half of the salsa verde in a bowl.
4. Take the corn tortillas, fill them with the mushroom-chicken mix, roll them up, and place them seam-side down in a baking dish.
5. Pour the remaining salsa verde over the enchiladas and sprinkle cheese on top.
6. Bake for 25 minutes or until the cheese is melted and bubbly.
7. Before serving, sprinkle with chopped cilantro for a fresh touch!
Want to elevate the flavor? Add minced garlic to the mushrooms while they cook. You can also serve these delicious enchiladas with a side of rice or a fresh salad to round out the meal.
FAQs:
– Can I use different types of mushrooms? Absolutely! Shiitake or cremini mushrooms work great too.
– How can I make the filling even heartier? Consider adding beans or quinoa for extra protein and fiber.
These enchiladas are a tasty twist on a beloved classic. You’ll love the combination of cheesy goodness with the rich, umami flavors of mushrooms. Enjoy this unique dish at your next family dinner or casual get-together!
Discover the magic of mushrooms in your salsa verde chicken enchiladas! For a hearty twist on this classic dish, combine earthy flavors with cheesy goodness for a meal that will tantalize everyone’s taste buds.
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AmazonCheck Price15. Salsa Verde Chicken Enchiladas with Cauliflower
Craving a delicious yet healthy meal? Try these Salsa Verde Chicken Enchiladas with cauliflower for a tasty twist! By swapping traditional tortillas for riced cauliflower, you create a low-carb dish that’s packed with flavor. The creamy texture of cauliflower pairs perfectly with tender chicken and zesty salsa verde, giving you comfort food without the guilt.
This recipe is a fantastic choice if you’re watching your carbs but still want to enjoy a satisfying meal. Plus, it’s quick to prepare, making it ideal for busy weeknights!
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 320 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 28g
– Fat: 12g
Ingredients:
– 2 cups cauliflower, riced
– 2 cups shredded cooked chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese (your choice)
– Chopped parsley for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Steam the riced cauliflower until it’s tender. Combine it with the shredded chicken and half of the salsa verde in a large bowl.
3. Take each tortilla and fill it with the cauliflower mixture. Roll them up tightly and place seam-side down in a baking dish.
4. Pour the remaining salsa verde over the rolled tortillas, then sprinkle cheese on top.
5. Bake for about 30 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.
Pro Tips:
– Add Greek yogurt on top for extra creaminess.
– Sprinkle chipotle seasoning into the filling for a spicy kick!
FAQs:
– *Can I use frozen cauliflower?* Yes, just thaw and drain any excess moisture.
– *What if I can’t find riced cauliflower?* You can easily make your own by pulsing cauliflower florets in a food processor.
These enchiladas are not just low in carbs but also bursting with flavor. You can enjoy all the savory goodness without compromising your health goals!
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Elevate your dinner with delicious Salsa Verde Chicken Enchiladas served alongside zesty cilantro lime rice. This pairing not only satisfies your taste buds but also adds a refreshing twist to your meal. Imagine the creamy cheese melting over tangy salsa verde, complemented by the bright and citrusy notes of the rice. It’s a delightful combination that your family will love!
To help you prepare this mouthwatering dish, here’s a quick overview of what you need to know:
Recipe Overview:
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 25 minutes
– Total Time: 45 minutes
– Calories: 350 per serving
Nutrition Information:
– Protein: 22g
– Carbohydrates: 38g
– Fat: 12g
Ingredients:
– 2 cups cooked rice
– 1/4 cup chopped cilantro
– Juice of 1 lime
– 2 cups shredded chicken
– 1 cup salsa verde
– 1 cup shredded cheese
Instructions:
1. Cook the rice according to package instructions.
2. Stir in chopped cilantro and lime juice once the rice is ready.
3. Preheat your oven to 375°F (190°C).
4. In a bowl, combine shredded chicken with half of the salsa verde.
5. Fill the tortillas with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
6. Pour the remaining salsa verde over the enchiladas and sprinkle with cheese.
7. Bake for about 25 minutes until the cheese is bubbly and golden.
8. Serve the enchiladas with a generous portion of cilantro lime rice on the side.
Want to add extra flavor? Consider mixing in some minced garlic into the rice. You can even prepare the rice ahead of time for a smoother cooking experience during busy weeknights.
FAQs:
– Can I use brown rice instead? Yes, just adjust the cooking time to ensure it’s tender.
– Is this recipe gluten-free? Absolutely! Switch to corn tortillas for a gluten-free option.
Combining these enchiladas with cilantro lime rice creates a vibrant meal full of flavor. Enjoy every bite and impress your loved ones with this simple yet satisfying dish!
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If you love a little heat in your meals, these Salsa Verde Chicken Enchiladas with jalapeños are your new go-to dish! The spicy jalapeños not only provide a fiery kick but also elevate the tangy salsa verde, creating a delightful explosion of flavors that will thrill your taste buds. Perfect for your next gathering or a cozy dinner, these enchiladas will satisfy both spice lovers and casual eaters alike.
Here’s what you need to whip up this deliciousness:
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 360 per serving
Nutrition Information:
– Protein: 24g
– Carbohydrates: 32g
– Fat: 16g
Ingredients:
– 2 cups shredded chicken
– 1 cup salsa verde
– 1/2 cup sliced jalapeños (adjust to taste)
– 8 corn tortillas
– 1 cup shredded cheese (your choice)
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken with half of the salsa verde.
3. Fill each tortilla with the chicken mixture, adding slices of jalapeños. Roll them up tightly and place seam-side down in a baking dish.
4. Pour the remaining salsa verde over the enchiladas and sprinkle with cheese.
5. Bake for 30 minutes, or until the cheese is bubbly and golden.
6. Top with fresh cilantro before serving for a pop of color and flavor!
For a cooling effect, serve with sour cream or guacamole. They balance the spice perfectly!
Quick Tips:
– Use pickled jalapeños for extra tang.
– For an even spicier version, add chopped serrano peppers.
– Adjust jalapeño amounts based on your heat tolerance.
– Consider pairing with a refreshing salad to balance flavors.
These enchiladas are a spicy delight that will bring joy to your table!
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Imagine coming home after a long day and whipping up a delicious meal in just one pot. That’s exactly what you’ll get with these easy one-pot salsa verde chicken enchiladas! This recipe not only cuts down on your cooking time but also makes cleanup a breeze, leaving you more time to relax or enjoy with family.
Picture this: tender shredded chicken mingling with zesty salsa verde, all wrapped in warm tortilla strips, topped with gooey cheese. It’s a flavor explosion that’s perfect for busy weeknights. You’ll feel accomplished serving a hearty, satisfying dish that everyone will devour!
Here’s how to make it:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 350 per serving
Nutrition Information:
– Protein: 25g
– Carbohydrates: 28g
– Fat: 16g
Ingredients:
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas, cut into strips
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large pot, combine shredded chicken and salsa verde over medium heat.
3. Stir in the tortilla strips and half of the cheese until everything is well mixed.
4. Transfer the mixture to a greased baking dish, topping with the remaining cheese.
5. Bake for 25 minutes, or until bubbly and golden.
6. Before serving, sprinkle chopped cilantro on top for a fresh touch.
Want to speed things up? Use rotisserie chicken for quick prep. You can also mix in black beans or corn for extra texture and flavor.
FAQs:
– Can I use flour tortillas? Yes, but corn tortillas add a traditional touch.
– How should I store leftovers? Keep them in an airtight container for up to 3 days.
This one-pot salsa verde chicken enchiladas dish is a real crowd-pleaser. You’ll love how easy it is to prepare and how delightful it tastes. Perfect for family dinners or a cozy night in!
One-Pot Salsa Verde Chicken Enchiladas
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Amazon$8.6419. Salsa Verde Chicken Enchiladas with Cotija Cheese
When you think of enchiladas, imagine a cheesy, tangy delight that makes your taste buds dance! This recipe for Salsa Verde Chicken Enchiladas with cotija cheese takes your dish to a new level. The crumbly texture and rich flavor of cotija perfectly complement the zesty salsa verde. You’ll impress your family and friends with this unique twist on a classic favorite!
Here’s how you can make these delicious enchiladas in no time. They’re quick to prep and cook, making them perfect for a weeknight dinner or a gathering. Plus, with only a few ingredients, they’re easy on your wallet. You can even spice them up with some chili powder or cumin for an extra kick. Let’s get started!
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 370 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 30g
– Fat: 18g
Ingredients:
– 2 cups shredded chicken
– 1 cup salsa verde
– 1/2 cup cotija cheese, crumbled
– 8 corn tortillas
– 1 cup shredded cheese (like Monterey Jack or Cheddar)
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, salsa verde, and cotija cheese.
3. Take each tortilla, fill it with the chicken mixture, roll it up tightly, and place seam-side down in a baking dish.
4. Pour the remaining salsa verde over the rolled enchiladas and sprinkle the shredded cheese on top.
5. Bake for about 25 minutes, or until the cheese is bubbly and golden.
6. Before serving, garnish with fresh cilantro for a pop of color and flavor.
Tips:
– Add spices: Enhance the filling with cumin or chili powder for extra flavor.
– Side dish: Pair these enchiladas with beans or a fresh salad for a complete meal.
FAQs:
– Can I use a different cheese? Yes! Feta or queso fresco works well if you can’t find cotija.
– How do I store leftovers? Keep them in an airtight container in the fridge for up to three days.
These Salsa Verde Chicken Enchiladas are not just a meal; they are a delightful experience that brings the flavors of Mexico right to your table. Enjoy every cheesy, tangy bite!
Salsa Verde Chicken Enchiladas with Cotija Cheese
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Looking for a new way to enjoy enchiladas? These Salsa Verde Chicken Enchiladas with Pesto offer a delicious twist that will surprise and delight your taste buds. The bright, fresh flavor of basil-infused pesto pairs perfectly with the tangy salsa verde, creating a dish that feels both comforting and refreshing. This recipe is an excellent choice when you want to treat your family or friends to something special.
Let’s get cooking! Here’s everything you need for this flavorful dish:
Recipe Overview:
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 25 minutes
– Total Time: 45 minutes
– Calories: 380 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 34g
– Fat: 18g
Ingredients:
– 2 cups shredded chicken
– 1/2 cup salsa verde
– 1/2 cup pesto
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped basil for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, salsa verde, and pesto. Stir until well blended.
3. Take each corn tortilla and fill it with the chicken mixture. Roll them up tightly and place them seam-side down in a baking dish.
4. Pour any leftover salsa verde over the enchiladas and sprinkle cheese on top.
5. Bake for 25 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.
Tips for Serving:
– Pair these enchiladas with a simple side salad for a fresh crunch.
– For convenience, feel free to use store-bought pesto.
Frequently Asked Questions:
– Can I use homemade pesto? Absolutely! It will add even more flavor.
– What if I can’t find pesto? Substitute with a green sauce or chimichurri for a fun twist.
These enchiladas are a perfect combination of flavors that make any dinner feel festive and fun. Enjoy making them for your next gathering or cozy family night!
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AmazonCheck Price21. Vegetarian Salsa Verde Enchiladas
Looking for a delicious meat-free meal? These Vegetarian Salsa Verde Enchiladas are just what you need! They’re loaded with tasty beans, fresh veggies, and gooey cheese. Not only do they pack a flavorful punch, but they also leave you feeling satisfied and nourished. Perfect for vegetarians or anyone craving a lighter dish!
This recipe is easy to follow and takes just about 55 minutes from start to finish. You’ll be amazed at how simple it is to whip up these enchiladas right in your kitchen.
Recipe Overview:
– Servings: 5
– Prep Time: 25 mins
– Cook Time: 30 mins
– Total Time: 55 mins
– Calories: 300 per serving
Nutrition Information:
– Protein: 18g
– Carbohydrates: 40g
– Fat: 10g
Ingredients:
– 1 can black beans, rinsed
– 1 cup corn
– 2 cups chopped bell peppers
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the black beans, corn, bell peppers, and half of the salsa verde.
3. Take a tortilla, fill it with the mixture, roll it up, and place it seam-side down in a baking dish.
4. Pour the remaining salsa verde over the enchiladas and sprinkle the shredded cheese on top.
5. Bake for 30 minutes or until the cheese is bubbly and golden brown.
6. Garnish with fresh cilantro before serving.
Feel free to add any extra veggies you have lying around, like zucchini or spinach. You can also serve these enchiladas with sliced avocado for a creamy touch!
FAQs:
– Are these gluten-free? Yes, simply use gluten-free tortillas!
– Can I make these ahead of time? Absolutely! Assemble them and refrigerate until you’re ready to bake.
These vegetarian enchiladas are a delightful and hearty choice. They’re sure to impress everyone at your table, making mealtime fun and satisfying!
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If you’re craving a flavorful twist on traditional enchiladas, look no further than these Salsa Verde Chicken Enchiladas with Feta Cheese. The tangy feta cheese brings a fresh kick that pairs perfectly with the zesty salsa verde. This dish will not only delight your taste buds but also impress your friends and family with its unique flavor combination.
Picture this: warm, cheesy enchiladas bubbling in the oven, topped with a sprinkle of fresh parsley. It’s a simple yet satisfying meal that everyone will love. Plus, you can whip it up in just 40 minutes!
Here’s how to make it:
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 360 per serving
Nutrition Information:
– Protein: 26g
– Carbohydrates: 30g
– Fat: 16g
Ingredients:
– 2 cups shredded chicken
– 1 cup salsa verde
– 1/2 cup feta cheese, crumbled
– 8 corn tortillas
– 1 cup shredded cheese (like Monterey Jack or cheddar)
– Chopped parsley for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, salsa verde, and crumbled feta cheese.
3. Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
4. Pour any remaining salsa verde over the rolled tortillas and sprinkle with shredded cheese.
5. Bake for 25 minutes or until the cheese is bubbly and golden.
6. Garnish with fresh parsley before serving.
For an extra touch, serve these enchiladas with a refreshing Greek salad. Adjust the feta to your taste for a milder or bolder flavor.
FAQs:
– Can I use other cheeses? Yes! Mixing mozzarella with feta can create a delightful blend.
– How should I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
These enchiladas are not just a meal; they are an experience. Enjoy the delightful blend of flavors and make your dinner something special!
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23. Salsa Verde Chicken Enchiladas with Roasted Garlic
Roasted garlic adds a delicious twist to your salsa verde chicken enchiladas. This sweet and earthy ingredient transforms an ordinary meal into a comforting delight. Each bite will wrap you in warmth, making it a perfect choice for any weeknight dinner.
This recipe is easy to follow and a must-try for garlic lovers. Let’s dive into the details that will help you create this flavorful dish!
Recipe Overview:
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 25 minutes
– Total Time: 45 minutes
– Calories: 380 per serving
Nutrition Information:
– Protein: 24g
– Carbohydrates: 32g
– Fat: 16g
Ingredients:
– 1 head of garlic, roasted
– 2 cups shredded chicken (cooked)
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese (your choice)
– Chopped parsley for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Squeeze the roasted garlic into a mixing bowl. Combine it with the shredded chicken and salsa verde.
3. Take each tortilla, fill it with the chicken mixture, roll it up, and place seam-side down in a baking dish.
4. Pour any leftover salsa verde over the top and sprinkle with shredded cheese.
5. Bake for 25 minutes or until the cheese is bubbly and golden.
6. Garnish with fresh parsley before serving.
Pair these enchiladas with a light salad or some steamed veggies to balance the meal. Don’t worry if you have leftovers; simply store them in an airtight container in the fridge for up to three days.
Tip: Roasting garlic is simple. Just wrap it in foil, drizzle with a bit of oil, and bake until soft. This easy technique brings out a rich flavor that you won’t want to miss!
FAQs:
– Can I use garlic powder instead? Yes, but fresh roasted garlic provides a richer taste.
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
These salsa verde chicken enchiladas are sure to become a family favorite. Enjoy the comforting flavors and the ease of this delightful recipe!
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Elevate your dinner game with these flavorful Salsa Verde Chicken Enchiladas featuring sun-dried tomatoes! The sweet and tangy notes of sun-dried tomatoes complement the tender chicken and zesty salsa verde, creating a dish that’s both comforting and gourmet. This recipe is perfect for impressing guests or treating yourself to something special.
Here’s how to make these delicious enchiladas from scratch. With just a little prep time, you’ll have a meal that’s bursting with flavor. Plus, it comes together in about 40 minutes, making it ideal for busy weeknights or casual gatherings.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 390 per serving
Nutrition Information:
– Protein: 25g
– Carbohydrates: 34g
– Fat: 16g
Ingredients:
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups shredded chicken (rotisserie works well)
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese (cheddar or Monterey Jack)
– Chopped basil for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, chopped sun-dried tomatoes, and half of the salsa verde. Stir well to mix.
3. Take a tortilla, spoon some of the chicken mixture onto it, and roll it up tightly. Place it seam-side down in a baking dish.
4. Repeat this with the remaining tortillas and filling.
5. Pour the rest of the salsa verde over the rolled enchiladas, then sprinkle the shredded cheese on top.
6. Bake in the oven for about 25 minutes, or until the cheese is melted and bubbly.
7. Before serving, garnish with fresh basil for a pop of color and flavor.
Pro Tips:
– Use oil-packed sun-dried tomatoes for an extra flavor boost.
– Pair with a fresh green salad for a balanced meal.
FAQs:
– Can I use fresh tomatoes? Yes, but sun-dried tomatoes give a richer taste.
– What if I can’t find sun-dried tomatoes? Rehydrate dried tomatoes in warm water for a similar effect.
These enchiladas are a delightful twist on a classic dish, offering a burst of flavor in every bite. Enjoy the cheesy goodness and tangy salsa verde with the added richness of sun-dried tomatoes!
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Elevate your dinner game with these Salsa Verde Chicken Enchiladas topped with a crunchy cabbage slaw. The combination of warm, cheesy enchiladas and fresh, crisp slaw creates a delightful texture that dances on your palate. This dish is perfect for warm summer evenings, bringing a burst of color and flavor to your table.
Imagine serving these enchiladas to your family or friends, and watching their faces light up with joy. The vibrant green of the salsa verde and the fresh cabbage slaw make this meal visually appealing. Plus, it’s a fun take on a classic dish that everyone loves!
Recipe Overview:
– Servings: 5
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 360 per serving
Nutrition Information:
– Protein: 24g
– Carbohydrates: 30g
– Fat: 16g
Ingredients:
– 2 cups shredded cabbage
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Lime juice for dressing
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine shredded cabbage with lime juice. Mix well and set aside.
3. In another bowl, blend shredded chicken with half of the salsa verde.
4. Take each tortilla and fill it with the chicken mixture, then roll it up and place seam-side down in a baking dish.
5. Pour the remaining salsa verde over the top of the enchiladas, then sprinkle cheese generously on top.
6. Bake for 30 minutes or until the cheese is bubbly and golden.
7. Serve warm, garnished with the fresh cabbage slaw.
Tips:
– Add carrots or radishes to the slaw for an extra crunch.
– Use gluten-free tortillas if needed to make it suitable for everyone.
– Serve the slaw as a refreshing side dish on its own!
These enchiladas not only satisfy your cravings but also brighten up your meals with their fresh flavors. Enjoy this cheesy, tangy twist on a favorite dish that brings joy to every bite!
Salsa Verde Chicken Enchiladas with Cabbage Slaw
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26. Salsa Verde Chicken Enchiladas with Tomato Salsa
Elevate your dinner with these scrumptious Salsa Verde Chicken Enchiladas topped with a zesty homemade tomato salsa. This fresh twist brings a delightful burst of flavor that will impress your family and friends. Using seasonal tomatoes adds a garden-fresh taste, making each bite a celebration of vibrant flavors!
Here’s how to make this dish:
Recipe Overview:
– Servings: 4
– Prep Time: 20 mins
– Cook Time: 25 mins
– Total Time: 45 mins
– Calories: 370 per serving
Nutrition Information:
– Protein: 25g
– Carbohydrates: 34g
– Fat: 16g
Ingredients:
– 2 cups diced fresh tomatoes
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine diced tomatoes and cilantro for a refreshing salsa. Set aside.
3. In another bowl, mix the shredded chicken with half of the salsa verde.
4. Take the corn tortillas, fill them with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour the remaining salsa verde over the enchiladas and top with shredded cheese.
6. Bake for 25 minutes until the cheese is bubbly and golden.
7. Serve warm, topped with your fresh tomato salsa.
For extra flavor:
– Use heirloom tomatoes for a colorful and tasty salsa.
– Add diced onions and jalapeños for a kick!
FAQs:
– Can I use canned tomatoes? Fresh tomatoes really boost the flavor!
– What if I don’t want to make salsa? No problem! These enchiladas are delicious on their own.
These Salsa Verde Chicken Enchiladas topped with fresh tomato salsa promise to be a hit at your dinner table, bringing a bright and tasty twist to a beloved classic! Enjoy every cheesy, tangy bite!
Salsa Verde Chicken Enchiladas with Tomato Salsa
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Elevate your taste buds with these Salsa Verde Chicken Enchiladas topped with a velvety chipotle cream sauce! This dish bursts with rich, smoky flavors that perfectly complement the tangy salsa verde. It’s a crowd-pleaser, ideal for dinner parties or festive gatherings, and will certainly impress your family and friends.
Imagine sinking your fork into layers of tender chicken wrapped in soft corn tortillas, all smothered in a creamy, spicy sauce. The chipotle adds a delightful smokiness, while the cream gives it a luscious texture. You’ll want to make this recipe again and again!
Here’s how to make it happen:
Recipe Overview:
– Servings: 5
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 400 per serving
Nutritional Information:
– Protein: 26g
– Carbohydrates: 36g
– Fat: 18g
Ingredients:
– 1 cup heavy cream
– 1 tablespoon chipotle sauce
– 2 cups shredded chicken
– 1 cup salsa verde
– 8 corn tortillas
– 1 cup shredded cheese
– Chopped cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, mix the heavy cream and chipotle sauce over medium heat until smooth.
3. In a bowl, combine the shredded chicken with half of the salsa verde.
4. Take each tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in a greased baking dish.
5. Pour the chipotle cream sauce over the enchiladas and sprinkle the cheese on top.
6. Bake for 30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.
Pair these enchiladas with a side of black beans for a complete meal. Adjust the chipotle sauce to your preferred spice level.
FAQs:
– Can I prepare the sauce in advance? Yes, just reheat it when you’re ready to serve.
– What if I can’t find chipotle sauce? Smoked paprika works as a tasty substitute!
These Salsa Verde Chicken Enchiladas with chipotle cream sauce are a delicious way to impress your guests. The combination of flavors will keep them coming back for more! Enjoy your cooking adventure!
Salsa Verde Chicken Enchiladas with Chipotle Cr…
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Conclusion
These 27 salsa verde chicken enchiladas recipes bring a delightful mix of flavors, textures, and colors that not only satisfy but also inspire creativity in the kitchen. Whether you’re looking for something classic or adventurous, these recipes have something for every palate. Dive into these cheesy, tangy creations that are perfect for any occasion, from casual dinners to festive gatherings!
Don’t forget to experiment with ingredients to make these enchiladas your own, and share your favorite combinations with your family and friends!
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Frequently Asked Questions
What Are Salsa Verde Chicken Enchiladas and How Are They Different from Other Enchiladas?
Salsa Verde Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a tangy salsa verde sauce and shredded chicken rolled in tortillas. Unlike classic red sauce enchiladas, the salsa verde adds a zesty kick that pairs perfectly with the creamy cheese often used in these recipes. Plus, the green tomatillos in the sauce provide a unique flavor profile that’s both refreshing and bold!
Can I Make Salsa Verde Chicken Enchiladas Healthier?
Absolutely! You can easily make your Salsa Verde Chicken Enchiladas healthier by incorporating ingredients like quinoa and spinach. Quinoa is a fantastic source of protein and fiber, while spinach adds essential vitamins and minerals. You can also opt for whole wheat tortillas and low-fat cheese to keep things light yet satisfying without sacrificing flavor!
Are Salsa Verde Chicken Enchiladas Good for Meal Prep?
Yes, Salsa Verde Chicken Enchiladas are perfect for meal prep! You can assemble them in advance and store them in the fridge or freeze them for later. Just make sure to store the salsa verde separately if you’re freezing them to maintain the best texture. When you’re ready to eat, simply heat them up for a delicious easy dinner idea that’s packed with flavor and nutrients!
What Are Some Variations of Salsa Verde Chicken Enchiladas I Can Try?
There are countless ways to customize your Salsa Verde Chicken Enchiladas! You can swap out the chicken for black beans or shredded beef for a different protein. Adding ingredients like bell peppers, corn, or even avocado can elevate your dish and make it your own. You can also experiment with different cheeses to find the perfect cheesy flavor that suits your taste buds!
How Can I Enhance the Flavor of My Salsa Verde Chicken Enchiladas?
To enhance the flavor of your Salsa Verde Chicken Enchiladas, consider adding spices like cumin and coriander to your chicken mixture before rolling them up. You can also sprinkle some fresh cilantro on top before serving for a burst of freshness. A squeeze of lime juice can elevate the tanginess of the dish, complementing the cheesy enchiladas perfectly!
Related Topics
salsa verde chicken enchiladas
cheesy enchiladas
tangy salsa verde
healthy Mexican food
quinoa recipes
spinach enchiladas
easy dinner recipes
Mexican comfort food
meal prep
family-friendly meals
quick weeknight dinners
gluten free options
