Name: Creamy Chicken Enchiladas Verdes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 cups of rotisserie chicken, shredded; 2 tablespoons red onion, finely diced; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1 cup salsa verde, divided; 12 corn tortillas; 1 jar of white cheese sauce; 2 tablespoons cilantro, finely chopped; 1/2 teaspoon ground cumin

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

A mouthwatering dish that encapsulates the essence of Mexican cuisine in creamy, tangy, and spiced chicken enchiladas verdes. Bursting with vibrant flavors, this recipe will take you on a culinary adventure with every bite.

Wheat

Milk

Mediterranean

Poultry

gram

rotisserie chicken

Fresh Vegetables

red onion

Seasonings

paprika

black pepper

dried oregano

Salsa

milliliter

salsa verde

Tortillas & Wraps

corn tortilla

Sauces

cheese sauce

fresh cilantro

ground cumin

Manganese

Minerals

Lycopene

Vitamins

Cyanocobalamin (B12)

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Sodium

Zinc

Copper

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Magnesium

Phosphorus

Potassium

Pantothenic acid (B5)

Vitamin B6

Choline

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Swiss-Style Chicken Enchiladas

Creamy Chicken Enchiladas Verdes

Meat & Seafood

Produce

Baking Goods

Condiment & Toppings

Bakery

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Preheat your oven to 375 degrees and lightly oil a 9x13 inch baking dish. Set this aside for later.

In a large bowl, combine shredded rotisserie chicken, paprika, black pepper, ground cumin, dried oregano, and 1/2 cup of the salsa verde.

Microwave the corn tortillas on a plate for 15 seconds to make them more pliable.

Add about 2 tablespoons of the chicken mix to one end of each tortilla. Roll it up and place it seam-side down into the oiled baking dish.

In a separate bowl, mix the remaining 1/2 cup salsa verde and the white cheese sauce.

Pour the cheese mixture on top of the enchiladas and spread it evenly with a rubber spatula. Cover the dish with aluminum foil.

Bake the enchiladas for 25 minutes or until they are bubbly and hot all the way through.

Once out of the oven, top your enchiladas with finely chopped cilantro and diced red onion before serving.

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