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- 2 cups cooked chicken, shredded - 1 cup salsa verde - 1 cup shredded Monterey Jack cheese - 1 cup black beans, rinsed and drained - 8 small corn tortillas - 1/2 cup sour cream - 1/4 cup fresh cilantro, chopped - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for cooking To create these tasty salsa verde chicken enchiladas, gather your ingredients. You need shredded chicken, salsa verde, and black beans. Monterey Jack cheese adds a creamy touch. Don't forget the corn tortillas, sour cream, and fresh cilantro for garnish. Cumin and garlic powder give a nice flavor boost. Use salt and pepper to taste. Finally, have some olive oil ready for cooking. - 9x13 inch baking dish - Frying pan - Mixing bowl - Measuring cups and spoons For this recipe, you need a few kitchen tools. A 9x13 inch baking dish is perfect for holding all the enchiladas. Use a frying pan to warm the tortillas. A mixing bowl helps combine your ingredients smoothly. Make sure you have measuring cups and spoons to get the amounts just right. You can find all these tools in your kitchen. For the full recipe, check the detailed instructions, and get ready to enjoy! - Combine shredded chicken, salsa verde, black beans, cumin, garlic powder, salt, and pepper in a bowl. - Mix until ingredients are evenly coated. Start by shredding your cooked chicken. This can be rotisserie chicken or any other leftover. Once shredded, add it to your bowl. Next, pour in the salsa verde. This sauce gives the filling a nice kick. Add your black beans for texture and nutrition. Then, sprinkle in cumin and garlic powder. These spices really enhance the flavor. Don’t forget to season with salt and pepper. Mix everything well until all the chicken is nicely coated. - Heat olive oil in a frying pan over medium heat. - Lightly toast corn tortillas for 30 seconds on each side. Now, let’s get those tortillas ready. Heat a tablespoon of olive oil in a frying pan. You want it warm, not smoking. Take a corn tortilla and place it in the pan. Toast it lightly for about 30 seconds on each side. This makes them soft and easier to roll. Do this for all your tortillas, keeping them warm on a plate. - Fill each tortilla with the chicken mixture and roll tightly. - Place in a greased baking dish and cover with remaining salsa verde and cheese. Now, let’s assemble the enchiladas. Take a tortilla and add about 1/4 cup of the chicken mixture in the center. Roll it up tightly. Place it seam-side down in a greased baking dish. Repeat this with all your tortillas. Once done, pour the remaining salsa verde over the top. Sprinkle shredded Monterey Jack cheese generously over the enchiladas. - Preheat oven to 375°F (190°C). - Bake for 20-25 minutes until cheese is melted and bubbly. Preheat your oven to 375°F (190°C). Once it’s hot, place the baking dish inside. Bake for about 20 to 25 minutes. You want the cheese to melt and bubble. This means your enchiladas are ready to enjoy! To make great enchiladas, use my homemade salsa verde for an authentic taste. It adds a fresh burst of flavor. You can also try different cheeses like sharp cheddar or spicy pepper jack. Each cheese brings a unique twist to the dish. These enchiladas shine when served with fresh salsa and creamy avocado slices. The coolness of the avocado balances the heat from the salsa. A sprinkle of lime juice adds brightness and zest. It enhances the flavors and makes every bite pop. One common mistake is overfilling the tortillas. This makes rolling them tight and neat much harder. Also, do not skip the oil when toasting the tortillas. If you skip this step, the tortillas may tear easily, and you’ll lose that perfect wrap. {{image_2}} You can easily make these enchiladas vegetarian. Just swap the chicken for sautéed vegetables or mushrooms. Use bell peppers, zucchini, or spinach for a tasty filling. This change keeps the dish fresh and full of flavor. It also adds color and nutrients. If you want a twist, try using a different sauce. Red enchilada sauce gives a rich taste. A creamy white sauce can add a smooth touch. Both options change the flavor without losing the fun of enchiladas. You can pick based on your mood or what you have at home. Want to spice things up? Add corn, bell peppers, or jalapeños to the chicken filling. These ingredients bring extra texture and flavor. You can mix and match based on your taste. Each bite can surprise you with new flavors and crunch. This makes your meal even more exciting. For the full recipe, check out the main section. Store leftover enchiladas in an airtight container in the fridge for up to 3 days. This keeps them fresh and tasty. Make sure the lid is sealed tight to reduce moisture loss. Wrap the enchiladas tightly in foil or plastic wrap. They can be frozen for up to 3 months. When you’re ready to eat, reheat them in the oven directly from frozen for the best results. This method helps keep their flavor and texture intact. To reheat, place the enchiladas in the oven covered with foil. This prevents them from drying out. Heat them at 350°F (175°C) until warm. Enjoy them as if they are fresh out of the oven! Yes, you can assemble and refrigerate before baking. Just cover the dish tightly. When you're ready, bake them straight from the fridge. This saves time and is super convenient. It varies; use mild salsa verde if you’re sensitive to spice. Many brands offer a range of heat levels. Always check the label to find the right one for you. Rice, beans, or a side salad complement enchiladas nicely. You can also serve them with guacamole or more salsa for extra flavor. These sides balance the meal and add nutrition. They can last up to 3 days when properly stored. Make sure to keep them in an airtight container to maintain freshness. This way, you can enjoy leftovers without worry. These enchiladas are tasty and easy to make. We covered the ingredients, steps, and tips for success. You can swap ingredients to suit your taste too. Don’t forget to try different sauces or add veggies for fun. Store leftovers properly for future meals. Make sure to enjoy your delicious creation!

Salsa Verde Chicken Enchiladas

Savor the deliciousness of Salsa Verde Chicken Enchiladas with this easy recipe! Packed with shredded chicken, black beans, and melted Monterey Jack cheese, these enchiladas are a quick and satisfying meal the whole family will love. Discover the simple steps to create a flavorful dinner in just 40 minutes. Click through to explore the full recipe and impress your family with this tasty dish tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup salsa verde

1 cup shredded Monterey Jack cheese

1 cup black beans, rinsed and drained

8 small corn tortillas

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, 1/2 cup salsa verde, black beans, cumin, garlic powder, salt, and pepper. Mix well until the ingredients are evenly coated.

      In a frying pan, warm a tablespoon of olive oil over medium heat. Lightly toast each corn tortilla for about 30 seconds on each side until they are flexible but not crispy.

        Take one tortilla, fill it with a portion of the chicken mixture (about 1/4 cup), and roll it tightly. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this step with the remaining tortillas.

          Once all enchiladas are in the dish, pour the remaining salsa verde evenly over the top. Sprinkle the shredded Monterey Jack cheese over the enchiladas.

            Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.

              Remove from the oven, and let cool for a few minutes. Drizzle sour cream on top and garnish with fresh cilantro before serving.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                  - Serving Suggestion: Serve the enchiladas with additional fresh salsa and avocado slices on the side for an extra touch of flavor.