Salsa Verde Chicken Enchiladas (Printable)

Shredded chicken and black beans rolled in corn tortillas, topped with tangy verde sauce and melted cheese.

# Ingredient List:

→ 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, fresh or frozen
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

→ 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 with cooking spray or oil.
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 thoroughly incorporated.
03 - Heat tortillas in the microwave for 30 seconds or in a dry skillet until pliable to prevent cracking during rolling.
04 - Spoon approximately 1/4 cup of chicken filling onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
05 - Pour the remaining 1 cup salsa verde evenly over the rolled enchiladas. Sprinkle shredded Monterey Jack cheese across the top.
06 - Bake for 25 to 30 minutes until cheese is completely melted and bubbling.
07 - Remove from oven and let rest for 5 minutes. Top with fresh cilantro, green onions, diced avocado, and queso fresco. Serve with lime wedges.

# Expert Tips:

01 -
  • The tangy salsa verde cuts through rich cheese for the perfect balance of flavors
  • Everything comes together in under an hour with ingredients you probably already have
  • Corn tortillas stay soft when you warm them properly, no more cracking frustration
02 -
  • If tortillas start cracking while rolling, dip them quickly in warm salsa verde and they'll soften right up
  • Letting enchiladas rest for 5 minutes after baking makes serving so much neater and cleaner
03 -
  • Use tongs to quickly dip tortillas in hot salsa verde instead of warming separately, they'll be perfectly pliable and pick up extra flavor
  • Sprinkle queso fresco right before serving instead of baking it for the best texture contrast

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