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Salsa Verde Chicken Enchiladas

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop, Baking
  • Cuisine: Mexican-Inspired

Description

This Salsa Verde Chicken Enchilada Skillet brings all the flavors of classic enchiladas into a quick, cheesy, one-pan meal. Made with tender shredded chicken, tangy salsa verde, melty cheese, and tortilla strips—this dinner is easy, flavorful, and perfect for busy weeknights.

Ingredients

  • 1 tbsp olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 lb cooked, shredded chicken (breasts or thighs)

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 cup salsa verde

  • 1/2 cup sour cream

  • 8 small corn tortillas, cut into 1-inch strips

  • 1 cup shredded Monterey Jack cheese

  • 1/2 cup shredded cheddar cheese

  • Fresh cilantro, chopped (for garnish)

  • Optional toppings: diced avocado, jalapeño slices, lime wedges

Instructions

  • Sauté Aromatics:
    Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until soft. Stir in garlic and cook 1 more minute.

  • Add Chicken & Seasoning:
    Add shredded chicken to the skillet. Sprinkle in cumin, chili powder, salt, and pepper. Stir and heat through.

  • Stir in Sauce:
    Add salsa verde and sour cream to the skillet. Stir until everything is well mixed and creamy.

  • Mix in Tortillas:
    Gently fold in tortilla strips, making sure they’re well coated in the sauce.

  • Top with Cheese & Bake:
    Sprinkle Monterey Jack and cheddar cheeses evenly over the top. Transfer skillet to a preheated 375°F (190°C) oven. Bake for 10–15 minutes, until cheese is melted and bubbly.

  • Garnish & Serve:
    Let cool slightly. Top with chopped cilantro and any optional toppings you like. Serve warm.

Notes

  • Use rotisserie chicken to save time.

  • Want more heat? Add a few dashes of hot sauce or chopped jalapeños.

  • You can skip the oven and just cover the skillet on the stovetop until the cheese melts.

  • Great as leftovers and easy to reheat!

Find it online: https://recipe.ukfinda.com/salsa-verde-chicken-enchiladas.htm