Salsa Verde Enchiladas

Ingredients

• 8 small flour tortillas 8 small flour tortillas
• 2 cups (470ml) salsa verde 2 cups (470ml) salsa verde
• 2 cups (240g) cooked chicken, shredded 2 cups (240g) cooked chicken, shredded
• 1 cup (120g) shredded cheese (such as Monterey Jack or Cheddar) 1 cup (120g) shredded cheese (such as Monterey Jack or Cheddar)
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent.
3. 3.
   In a mixing bowl, combine the shredded chicken, cooked onion, half of the shredded cheese, and half of the chopped cilantro. Season with salt and pepper to taste.
4. 4.
   Warm the tortillas in a microwave or on a stovetop until pliable.
5. 5.
   Spoon a generous amount of the chicken mixture onto each tortilla and roll it tightly. Place the rolled enchiladas seam-side down in a baking dish.
6. 6.
   Pour the salsa verde over the enchiladas, making sure they are evenly coated.
7. 7.
   Sprinkle the remaining shredded cheese over the top of the enchiladas.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and garnish with the remaining chopped cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Tortillas — If using corn tortillas instead of flour tortillas, you may need to warm them in a skillet with a little oil before rolling to prevent them from cracking.

Tips & Tricks

• To add a smoky flavor to the dish, you can roast the tomatillos and jalapenos before blending them into the salsa verde.
• If you prefer a spicier enchilada, you can add some diced jalapenos or a pinch of cayenne pepper to the chicken filling.
• For a vegetarian version, you can substitute the chicken with sautéed vegetables like bell peppers, zucchini, and corn.
• Serve the enchiladas with a dollop of sour cream or a side of guacamole for added creaminess.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Serve the Salsa Verde Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a serving platter, ensuring they are neatly rolled and topped with a generous amount of melted cheese. Drizzle some additional salsa verde over the top for an appetizing presentation. Garnish with a sprig of fresh cilantro for a pop of color.