Salsa Verde Chicken Enchiladas (Printable)

Tender chicken and black bean filling rolled in corn tortillas, topped with tangy green salsa and melted cheese for a satisfying Mexican-inspired meal.

# What You Need:

→ Chicken Filling

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→ Assembly

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→ Garnishes

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# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.

02 - In a large mixing bowl, combine shredded chicken, 1/2 cup salsa verde, black beans, corn, cilantro, cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.

03 - Heat tortillas in microwave for 20-30 seconds or in a dry skillet over medium heat for 15 seconds per side until soft and pliable.

04 - Place approximately 1/4 cup chicken filling in center of each tortilla. Roll tightly and place seam-side down in prepared baking dish, arranging in a single row.

05 - Pour remaining 1 cup salsa verde evenly over rolled enchiladas. Sprinkle shredded Monterey Jack cheese across the top surface.

06 - Bake for 25-30 minutes until cheese is completely melted and sauce is bubbling around edges.

07 - Remove from oven and let rest 5 minutes. Top with fresh cilantro, green onions, avocado, queso fresco, and lime wedges before serving.

# Expert Tips:

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The salsa verde creates this bright, tangy flavor profile that cuts through the rich cheese and tender chicken perfectly
These reheat beautifully for lunch the next day, if they actually last that long in your fridge

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If your tortillas keep cracking while rolling, briefly dip them in warm salsa verde before filling
Letting the enchiladas rest for five minutes after baking keeps them from falling apart when you serve them

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Stack your warmed tortillas and keep them covered with a clean kitchen towel while you work so they stay pliable
Use room temperature filling to prevent the tortillas from cooling down too quickly and getting stiff

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