Salsa Verde Chicken Enchiladas
If you're craving big flavor, make these salsa verde chicken enchiladas. These are bursting with flavor and easy to make. Follow this simple recipe to have dinner ready in no time at all and watch them disappear!
Ingredients
- 1 and ½ cups salsa verde (green salsa)
- 2 Tablespoons olive oil
- 1 cup chopped sweet onion
- 1 (4 ounce) can diced green chilis
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (8 ounce) block cream cheese, softened to room temperature
- 2 cups shredded Mexican cheese
- al fresco Mild Mexican Style Chicken Sausage, diced
- 12 regular sized corn tortillas
Instructions
- Preheat the oven to 350°F. Spoon ½ cup of the salsa verde into the bottom of a 9x13 baking dish. Set aside.
- In a medium skillet, heat the olive oil over medium-high heat. Add the onion, green chilies, garlic, salt, and pepper. Allow them to cook together and soften for about 5 minutes.
- Meanwhile, in a large mixing bowl, combine the cream cheese and 1 cup of shredded cheese. Stir in the onion/green chilies mixture and the chicken sausage.
- Spoon 2-3 Tablespoons of the mixture into each tortilla and roll it up, placing each into the baking dish with the fold side down— this will help them stay closed. Repeat until all the tortillas are filled. Pour the remaining 1 cup of salsa verde over the rolled tortillas and sprinkle on the the rest— 1 cup— of shredded cheese.
- Bake for 15-20 minutes or until the cheese is melted. Serve with cilantro, sour cream, avocado slices, and/or pickled jalapeños.
Notes
- Make Ahead Instructions: The enchiladas can be made through step 4, covered and refrigerated for the day before. The day of, bake as directed.
- Cream cheese: For the best results, use full fat and block style.
- Tortillas: Either corn of flour tortillas can be used, though I think the recipe tastes better using corn.
- Chicken: Any chicken (shredded, cubed, etc.) can be substituted.
Tried this recipe?Let us know how it was!