These salsa verde enchiladas are made with a homemade salsa verde, stuffed with chicken and tons of melty cheese, and smothered in heavy cream!
Remember that homemade salsa verde from yesterday? Yea, because I took that and made it into salsa verde enchiladas. After you try these enchiladas, you’re going to dream about them, and then you’ll wake up and realize you have leftovers and you’ll be so so happy.
These salsa verde enchiladas are the epitome of perfection. They’re creamy and cheesy, full of limey homemade salsa verde, delicious lightly fried corn tortillas, and did I mention… they’re creamy and cheesy?
Like I said yesterday, I always say how much I love Mexican food, but I hardly have any Mexican recipes on the blog! So this week I’m doubling down with a mini Mexican fiesta for YOU!
I don’t necessarily have a favorite Mexican dish – do chips and salsa count as a dish? 😉 – but I’ve really been wanting to make homemade enchiladas.
I also knew I didn’t want to use canned red enchilada sauce and I just so happened to have a whole recipe of freshly made salsa verde…of course I didn’t plan that out….totally a coincidence…so why not make some salsa verde enchiladas?!
First, you’re going to prep your ingredients. Make your homemade salsa verde or if you’re tight on time, grab a jar from the store. Pour the salsa verde into a shallow dish or bowl, shred some Monterey Jack and mild cheddar cheese and combine them in another bowl. Now, measure out the heavy cream, and shred/cube 2 cups worth of cooked chicken breasts! If you don’t have chicken already cooked, I just boiled mine in chicken stock until they were cooked through. I had some leftover from when I made my greek yogurt chicken salad.
Now that you’re prepped, you’re going to fry up the corn tortillas! Usually I am NOT a corn tortilla fan, I’m a flour girl all the way, but I have to say, I loved how the corn tortillas tasted in these salsa verde enchiladas. Plus, it’s a little more authentic.
Count out 12 corn tortillas and warm vegetable oil in a skillet over medium heat. Use enough oil to fully cover the bottom of the pan. You’ll know the oil is hot enough when you place a tortilla in the oil and it sizzles. It should only take a few minutes to warm the oil. Don’t, however, get the oil too hot, or it’ll start smoking.
Once the oil is hot, gently place a tortilla in the pan. You should see bubbles around the edge of the tortilla. Use tongs to flip the tortilla onto the other side. The tortillas are done when both sides are lightly golden. You don’t want to cook them too long, or you won’t be able to roll them up. I made four tortillas, moved on to the next step and then repeated all of this three times…
Take one tortilla at a time and dip both sides into the salsa verde. Now place 1 and 1/2 tablespoons of chicken into the middle of the tortilla. Next, add 1 and 1/2 tablespoons of the cheese mixture on top of the chicken. Roll it up and place seam down in a 9 x 13 in glass pan.
Repeat with remaining tortillas.
Once all the tortillas are fried, stuffed, rolled and in the pan, evenly spoon another 1/2 cup of the salsa verde over the tortillas. Now pour 1 cup heavy cream over the whole dish and then top with the remaining cheese.
Bake in a preheated oven, uncovered, for 20 minutes or until the cheese is bubbly.
Serve immediately with your choice of extra toppings: cilantro, sour cream, more salsa verde or maybe a side of rice, beans, and chips!
These salsa verde enchiladas were SOOO tasty! Maybe it was the homemade salsa verde that made these extra special, or, let’s be honest, it was probably all that freshly shredded cheese and cream poured over lightly fried corn tortillas. The frying part is an extra step that really adds so much flavor and texture to these enchiladas and that cheese… O.M.G. I have no words. 😉
– Jennifer
Beef, chicken, or seafood enchiladas? What’s your favorite? Show me the yummy!
Salsa Verde Enchiladas
Equipment for this recipe
Ingredients
- 1 ½ cups homemade salsa verde
- 12 (8 inch) corn tortillas
- vegetable oil for frying
- 1 ½ cups Monterey Jack cheese shredded*
- 1 ½ cups mild Cheddar cheese shredded*
- 2 cups cooked chicken breast meat shredded/cubed into bite sized pieces
- 1 cup heavy cream
Instructions
The Prep
- To make this as smooth as possible, start by prepping all your ingredients.
- Place the salsa verde in a shallow dish.
- Shred and combine the Monterey Jack and Cheddar cheese in another bowl. Set 1 cup this in another bowl for later.
- In a separate bowl, place the cooked and shredded/cubed chicken.
The Tortillas
- Now, you're going to fry the tortillas.
- Warm vegetable oil in a skillet over medium heat. Use enough oil to fully cover the bottom of the pan.
- You'll know the oil is hot enough when you place a tortilla in the oil and it sizzles. This should only take a few minutes. Don't, however, get the oil too hot, or it'll start smoking.
- Once the oil is hot, gently place a tortilla in the pan. Use tongs to flip the tortilla onto the other side. The tortillas are done when both sides are lightly golden. You don't want to cook them too long, or you won't be able to roll them up. Repeat until all the tortillas are fried.
The Assembly
- Preheat oven to 350 degrees F.
- Take one tortilla at a time and dip both sides into the salsa verde.
- Now place 1 and 1/2 tablespoon of chicken into the middle of the tortilla.
- Next, place 1 and 1/2 tablespoons of the cheese mixture on top of the chicken.
- Roll it up and place seam down in a 9 x 13 in glass pan.
- Repeat with remaining tortillas.
- Once all the tortillas are in the pan, evenly spoon another 1/2 cup of the salsa verde over the tortillas.
- Now pour 1 cup heavy cream over the whole dish and then top with the remaining (1 cup) cheese.
- Bake in the preheated oven, uncovered, for 20 minutes or until the cheese is bubbly.
- Serve immediately with your choice of extra toppings: cilantro, sour cream, more salsa verde or maybe a side of rice, beans, and chips!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.