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

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

Seasonings

gram

black pepper

Fresh Vegetables

red onion

paprika

dried oregano

Tortillas & Wraps

corn tortilla

Sauces

cheese sauce

fresh cilantro

ground cumin

Poultry

rotisserie chicken

Salsa

milliliter

salsa verde

Manganese

Minerals

Lycopene

Vitamins

Copper

Vitamin C

Cyanocobalamin (B12)

Water

Calories

Cholesterol

Trans fatty acids

Vitamin K

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Magnesium

Phosphorus

Potassium

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Sodium

Zinc

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

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Swiss-Style Chicken Enchiladas

Creamy Chicken Enchiladas Verdes

Baking Goods

Produce

Bakery

Condiment & Toppings

Meat & Seafood

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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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