I’m all about a good, easy enchilada recipe, and these Salsa Verde Enchiladas are no exception.
I threw together some ingredients I had that I thought make be tasty, and they turned out delicious. They got two thumbs up from my husband, so I’m calling these a definite win.
He is also not a Mexican food fan, so that’s how you now they are REALLY delicious.
I started with some leftover salsa verde I had. You can use store-bought, or try making your own with this recipe.
I poured a little in the bottom of my 9×13 pan, then mixed the rest of it together with sour cream and freshly chopped cilantro (I think all enchiladas should be CREAMY – like our honey lime enchiladas).
I placed a little chicken (I had some shredded rotisserie chicken that needed to be used), a sprinkle of cheese, and a few spoonfuls of sauce in each tortilla, then rolled it up and placed it in my 9×13″ pan.
I poured the rest of the salsa verde mixture over everything, topped it with some shredded Monterrey Jack cheese, and baked them to a cheesy perfection.
I topped the finished product with some more cilantro, shredded lettuce, and tomatoes and they were done. Pretty simple, right?
how could i maek these enchiladas more healthy?
For this recipe, we used white tortillas and sour cream. However, you could easily replace these ingredients.
We recommend using plain Greek yogurt in place of the sour cream, for best results.
We also recommend using whole wheat tortillas instead of white bleached tortillas.
watch how to make 30 minutes enchiladas here:
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These 30 Minute Pantry Enchiladas are perfect for those busy nights, where you feel like you have nothing to prepare, and the kids keep asking – “Mom, what’s for dinner”.
looking for more enchilada recipes? here are a few of our favorite:
Salsa Verde Enchiladas Recipe
- 16 ounces green salsa verde 1 bottle, divided
- 1 cup sour cream
- ½ cup chopped cilantro divided
- 3 boneless, skinless chicken breasts cooked and shredded
- 8 flour tortillas
- 3 cups shredded Monterey Jack cheese
- 1½ cups shredded lettuce
- 2 tomatoes diced
- Preheat oven to 350 degrees.
- Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish.
- In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro.
- On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
- Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese.
- Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.
- For this recipe, we used white tortillas and sour cream. However, you could easily replace these ingredients.
- We recommend using plain Greek yogurt in place of the sour cream, for best results.
- We also recommend using whole wheat tortillas instead of white bleached tortillas.
- 9x13 Inch Baking Dish
- Small Mixing Bowl
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