Name: Zesty Salsa Verde Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ cups salsa verde; 4 cups cooked shredded chicken (about 1 lb); ½ cup Southwest ranch dressing; 12 corn tortillas (6 inches each); 1 cup finely shredded Mexican blend cheese

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?

Introduce some excitement to your weekly dinners with these scrumptious Zesty Salsa Verde Chicken Enchiladas. Infused with creamy Southwest ranch dressing and smothered in a tangy salsa verde, you won't be able to resist this dish.

Wheat

Milk

Eggs

Lactose Free

Gluten Free

Mediterranean

Salsa

milliliter

salsa verde

Poultry

gram

pulled chicken

Salad Dressings

ranch dressing

Tortillas & Wraps

corn tortilla

Cheese

mexican cheese blend

Phosphorus

Minerals

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Lactose

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Quick Chicken Veggie Skillet Enchiladas

Presenting Swiss-style chicken enchiladas laden with a blend of juicy shredded chicken, spicy and tangy salsa verde, all enveloped by soft tortillas, and topped with a silky, creamy cheese sauce. A garnish of fresh cilantro and tangy red onion then takes this traditional Mexican dish to new pleasures. Ideal for a shared meal with family or friends!

Swiss-Style Chicken Enchiladas

Zesty Salsa Verde Chicken Enchiladas

Condiment & Toppings

Meat & Seafood

Bakery

Dairy

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Pour ¾ cup of the salsa verde into a 13x9-inch baking dish sprayed with cooking spray.

In a large mixing bowl, toss shredded chicken with Southwest ranch dressing.

Warm the corn tortillas on a non-stick pan over medium heat for 5 to 10 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds.

Spoon about ⅓ cup of chicken mixture down the center of each warmed tortilla, then roll them up.

Place rolled tortillas seam side down in the baking dish over the salsa verde.

Top with the remaining ¾ cup of salsa verde.

Sprinkle cheese on top and cover with aluminum foil.

Bake for 15 to 20 minutes or until heated through and cheese is melted.

Zesty Salsa Verde Chicken Enchiladas

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