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Chicken Enchiladas with Green Salsa – Easy Recipe!

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Experience a burst of flavor with these Chicken Enchiladas featuring a fresh and zesty green salsa. Perfect for a quick weeknight dinner, this dish combines tender chicken, creamy cheese, and vibrant ingredients.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (about 2 medium-sized chicken breasts)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pound tomatillos, husked and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1 medium jalapeño, stemmed and chopped (adjust for spice preference)
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, unpeeled
  • Juice of 1 lime
  • Salt, to taste
  • 8–10 corn tortillas
  • 1 cup additional shredded Monterey Jack cheese (for topping)
  • Sour cream (for serving, optional)
  • Sliced avocado (for serving, optional)

Instructions

  1. Begin with the filling: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped red onion and minced garlic, sautéing for 3-4 minutes until soft and fragrant.
  2. Add the shredded chicken, black beans, corn, cumin, and chili powder to the pan. Mix well and cook for another 5 minutes until heated through. Season the filling with salt and pepper and set aside.
  3. Prepare the green salsa: Boil the tomatillos, unpeeled garlic cloves, coarsely chopped onion, and jalapeños in a pot of boiling water for about 10 minutes until soft. Let them cool, then blend with fresh cilantro, lime juice, and some salt in a mixer until smooth.
  4. Preheat the oven to 180 degrees Celsius. Take the tortillas and heat them in a hot pan for 30 seconds on each side or briefly in the microwave to soften them. This prevents them from breaking when folded.
  5. Now start assembling the enchiladas: Take a tortilla, add 2-3 tablespoons of filling in the center, and roll the tortilla up. Place it seam-side down in a baking dish. Repeat until all tortillas are filled.
  6. Spread the green salsa evenly over the filled tortillas in the baking dish. Generously sprinkle the additional Monterey Jack cheese on top.
  7. Bake the enchiladas in the preheated oven for about 20 minutes or until the cheese is melted and golden brown. The enchiladas should be bubbling and slightly crispy.
  8. Serve the enchiladas hot, garnished with a dollop of sour cream and some avocado slices if desired. Enjoy your delicious dish!

Nutrition

Keywords: Make sure to heat the tortillas before filling to prevent them from breaking. You can substitute chicken with sautéed zucchini, bell peppers, and mushrooms for a vegetarian option.

Find it online: https://tastelle.com/hahnchen-enchiladas-mit-gruner-salsa-einfaches-rezept/