Chicken Enchiladas Verde (With Tomatillo Green Salsa)

Ingredients

Chicken Mixture:

Assembling Enchiladas:

Toppings:

Instructions

  1. Preheat oven to 350°.
  2. Prepare a recipe of Salsa Verde. Set aside 2 cups for the enchiladas and place remainder in a serving bowl.
  3. Grease the bottom of a 9x13 rectangular baking dish and set aside.
  4. In a small bowl, mix sour cream, cumin, chili powder, salt and pepper.
  5. In a large bowl, mix together chicken and sour cream mixture.
  6. Add ½ cup cheddar and ½ cup Monterey jack cheese to the chicken mixture and mix in.
  7. Steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook. Place the tortillas in a glass pie pan or a wide pasta bowl. Cover with a dinner plate. Place in the microwave. Microwave on high for 30 seconds. Check to see if tortillas are warm and pliable. If needed, put back in microwave and heat 10 seconds at a time until done.
  8. Place tortillas on a work surface.
  9. Spoon about ¼ cup of chicken mixture in center of each tortilla.
  10. Roll edges over filling.
  11. Place each finished tortilla in 9x13 baking dish.
  12. This is an optional step: I like to stand 2 tortilla chips up between each rolled enchilada. With the sauce and cheese over the chips it makes a nice crunchy surprise when you bite into an enchilada.
  13. Pour 2 cups of the salsa verde over the enchiladas.
  14. Combine ½ cup shredded cheddar cheese and ½ shredded cup Monterey jack cheese.
  15. Sprinkle the cheese over the tops of the enchiladas.
  16. Sprinkle chopped olives over the cheese.
  17. Bake for 35 to 45 minutes; until sauce is bubbling and tops of enchiladas are crispy light brown.
  18. Serve with chopped tomatoes, lettuce, optional sour cream, optional avocado slices, and 1 cup salsa verde on the side.

Comments

Serves 4 hungry adults.

Note: Homemade salsa verde is easy to make and tastes great, but if you prefer you can substitute your favorite store bought brand of green salsa when making this recipe.

I always serve my enchiladas with a side of Mexican rice and refried beans.

Not in the mood for a traditional side? How about serving a black bean, corn, and, tomato salad or some spicy roasted hominy?

Do Ahead Tip: Get the enchiladas ready in the 9x13 pan. Place in fridge up to 24 hours in advance of serving. You may have to increase the bake time 10 to 15 minutes. NOTE: Do not pour sauce over enchiladas until you are ready to bake.

For a different tasting enchilada see my chicken enchiladas with pumpkin sauce recipe.

Click here for my chicken enchiladas rojas recipe.

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