Simple Salsa Verde Chicken Enchilladas. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store.

These salsa verde chicken enchiladas are great to make ahead. Just make the enchiladas as per the recipe, but stop before cooking. Easy Salsa Verde Chicken Enchiladas - Delicious creamy chicken enchiladas baked with a delicious salsa verde sauce. You can cook Simple Salsa Verde Chicken Enchilladas using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simple Salsa Verde Chicken Enchilladas

1. You need 1 large of jar of salsa verde ( I used herdez).
2. You need 1 of Yellow Corn tortillas.
3. You need 1 bag of of shredded Monterey Jack cheese.
4. Prepare 3/4 of Diced onion purple onion.
5. It's 1/2 bunch of Chopped cilantro.
6. Prepare 1 tbsp of Oil.
7. Prepare 1 of Cumin to taste.
8. It's 1 of Garlic salt to taste.
9. It's 1 of Shredded rotisserie chicken or any precooked chicken you have.

I used store bought chicken to save time Easy Salsa Verde Chicken Enchiladas These Easy Salsa Verde Chicken Enchiladas are delicious, creamy and cheesy. Perfect for a weeknight dinner but elegant and tasty enough for entertaining and get together's. And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling.

Simple Salsa Verde Chicken Enchilladas instructions

1. Start by adding your oil to a large skillet once heated add in about 2tbsp of diced onions and add a pinch of cumin and some garlic salt to taste cook down till onions are tender, now add in your salsa verde and lower heat cook for about 10 minutes..
2. Now Shred your warmed chicken add your diced onion and cilantro to a large bowl(reserve a little onion, cilantro for topping) set aside.
3. Now heat your tortillas on a griddle or in the microwave optional, once heated set in a warm towel now we can assemble.
4. Dip tortillas into sauce add to a baking sheet, add in your chicken filling and cheese and roll continue till you have your desired amount. Now top with a little more cheese and cover with foil bake 350 for 15 minutes or so till cheese is melted. Before you plate I top with warmed reserved salsa verde, onions, & cilantro.

Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Roll up the tortillas around the filling and place seam-side down in the baking dish. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese.