Name: Salsa Verde Chicken Enchiladas
Prep time: 5 min
Cook time: 30 min
Total time: 245 min
Ingredients: chopped cilantro, for topping (optional); 1 tsp oregano; 1 lb boneless skinless chicken breasts or thighs, (or pre-cooked shredded chicken); 1 tbsp olive oil; 1 tsp onion powder; 1/2 tsp coarse sea salt; juice of 1/2 lime; 1 batch Homemade Tomatillo Salsa Verde or 2 cans store-bought salsa verde; 10 corn tortillas, soft flour tortillas can also be used; 2 cups shredded Mexican cheese; diced tomatoes, for topping (optional); chopped green onions, for topping (optional); 2 tsp 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?

These Weeknight Enchiladas Verdes are made with chicken and covered in an easy salsa verde. Baked to perfection, they make a great dinner and tasty leftovers that everyone will be excited to eat.

Wheat

Milk

Lactose Free

Gluten Free

Mediterranean

Fresh Vegetables

gram

fresh cilantro

Seasonings

dried oregano

Poultry

chicken breast

Oils

milliliter

olive oil

onion powder

Coarse Sea Salt

Fresh Fruit

lime

Salsa

tomatillo salsa

Tortillas & Wraps

corn tortilla

Cheese

mexican cheese blend

Canned Vegetables

diced tomato

green onion

ground cumin

Cholesterol

Total polyunsaturated fatty acids

Phosphorus

Minerals

Magnesium

Alpha-carotene

Vitamin A

Total monounsaturated fatty acids

Saturated Fat

Trans fatty acids

Vitamin K

Vitamins

Zinc

Potassium

Water

Calories

Choline

Selenium

Manganese

Copper

Sodium

Iron

Calcium

Protein

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Vitamin C

Sugar

Carbohydrates

Dietary Fiber

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Salsa Verde Chicken Enchiladas

Produce

Baking Goods

Meat & Seafood

Condiment & Toppings

Bakery

Dairy

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