Salsa Verde Chicken Enchiladas (Printable Version)
Tender chicken and black beans rolled in corn tortillas with tangy green salsa and melted cheese for a satisfying Mexican-inspired meal.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup salsa verde
03 - 1/2 cup canned black beans, drained and rinsed
04 - 1/2 cup corn kernels
05 - 1/4 cup fresh cilantro, chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and pepper, to taste
→ Assembly
09 - 8 corn tortillas (6-inch)
10 - 1 1/2 cups salsa verde (divided)
11 - 1 cup Monterey Jack cheese, shredded
12 - 1/2 cup crumbled queso fresco (optional)
→ Garnishes
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup thinly sliced green onions
15 - 1/2 cup diced avocado
16 - Lime wedges
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
03 - Warm the tortillas in the microwave or on a skillet until soft and pliable.
04 - Spoon about 1/4 cup of the chicken filling onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
05 - Pour the remaining 1 cup salsa verde evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese over the top.
06 - Bake for 25-30 minutes, or until the cheese is melted and bubbly.
07 - Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions, diced avocado, and queso fresco if desired. Serve with lime wedges.
# Expert Hints:
01 -
- The salsa verde cuts through rich cheese for that perfect tangy balance
- Everything comes together in under an hour but tastes like it simmered all day
02 -
- Cold tortillas crack every single time, so warm them thoroughly and work quickly
- The filling needs to be well seasoned before rolling since you can't adjust it later
03 -
- If your tortillas still crack, dip each one in warm salsa verde for 10 seconds before filling
- Let the filling cool completely before rolling, hot filling makes tortillas soggy