Salsa Verde Enchiladas Recipe
These Salsa Verde Enchiladas are so delicious and full of amazing flavor and protein. Top them off with all your favorite enchilada toppings, and dinner is served.
Serving8
Ingredients
- 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
Instructions
- 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.
Notes
Healthier Options:
- 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.
Nutrition
Calories: 386 kcal · Carbohydrates: 22 g · Protein: 23 g · Fat: 23 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 80 mg · Sodium: 916 mg · Potassium: 490 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1263 IU · Vitamin C: 8 mg · Calcium: 388 mg · Iron: 2 mg