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Crispy Baked Chicken Enchiladas with Fresh Green Salsa

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A quick and easy recipe featuring shredded chicken enchiladas baked to crispy perfection, topped with a bright and tangy fresh green salsa. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion (white or yellow)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 8 small corn tortillas
  • 1 cup shredded cheddar cheese
  • Olive oil or cooking spray
  • 4 medium tomatillos, husked and rinsed
  • 1 jalapeño, seeded if less heat is desired
  • 1/2 cup fresh cilantro leaves
  • 1 small white onion, quartered
  • 2 cloves garlic
  • Juice of 1 lime
  • Salt, to taste
  • Water, as needed for consistency

Instructions

  1. Prepare the Fresh Green Salsa: Place tomatillos, jalapeño, onion, and garlic cloves in a saucepan. Cover with water and simmer for about 10 minutes until tomatillos are soft and slightly translucent. Drain and transfer to a blender.
  2. Add cilantro, lime juice, and salt to the blender. Blend until smooth but still slightly chunky. Add water if needed for consistency. Taste and adjust seasoning. Set aside.
  3. Make the Chicken Filling: Heat a skillet over medium heat with olive oil. Sauté diced onion and garlic until softened, about 3-4 minutes. Add shredded chicken, cumin, smoked paprika, salt, and pepper. Stir and warm through for 3 minutes. Remove from heat and stir in Monterey Jack cheese.
  4. Prepare the Tortillas: Warm tortillas in a dry skillet about 30 seconds per side until pliable. Lightly brush or spray with olive oil.
  5. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of green salsa on the bottom of a 9×13 inch baking dish.
  6. Place about 1/4 cup chicken filling in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  7. Spoon remaining green salsa evenly over the enchiladas. Sprinkle shredded cheddar cheese on top.
  8. Bake uncovered for about 20 minutes until cheese is bubbly and tortilla edges are crispy and golden brown.
  9. Let enchiladas cool for a few minutes before serving. Serve with extra fresh green salsa on the side or drizzled on top.

Notes

Warm tortillas before filling to prevent cracking. Brush tortillas lightly with oil before baking for crispy edges. Do not overcrowd the baking dish to allow crisping. Let enchiladas rest a few minutes after baking for easier serving. Salsa can be simmered down if too watery to avoid soggy edges. For dairy-free, use vegan cheese or omit cheese.

Nutrition

Keywords: chicken enchiladas, baked enchiladas, green salsa, quick dinner, crispy tortillas, Mexican recipe, weeknight meal

Find it online: https://evabake.com/crispy-baked-chicken-enchiladas-with-fresh-green-salsa-easy-recipe/