Baked Chicken Enchiladas Verdes with Monterey Jack
Shredded chicken and green chiles rolled in corn tortillas, smothered in tangy tomatillo salsa verde and melted Monterey Jack, then baked until bubbly. A bright, crowd-pleasing casserole that's easy to assemble ahead.
50 mins
6 servings
Ingredients
- 3 cups Cooked Chicken
- ¼ cup Cilantro (Fresh)
- 2 Green Onions
- 1 Lime, cut into wedges
- 12 Tortillas (Corn), 6-inch
- 2 cups Monterey Jack Cheese, divided
- ½ cup Sour Cream
- 1 package of Green Chiles, 4 oz can, diced
- 2 cups Salsa Verde, 16 oz jar, divided
- ½ cup Chicken Broth/Stock
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- 1 tablespoon Vegetable Oil
- ½ teaspoon Salt
Directions
- Heat the oven to 375°F and lightly oil a 9x13-inch baking dish.
- In a bowl, mix the chicken, green chiles, half of the cheese, sour cream, cumin, garlic powder, salt and about a quarter of the salsa verde.
- Stir the remaining salsa verde with the broth, then spread a thin layer of it over the bottom of the dish.
- Brush the tortillas lightly with oil, stack them, wrap in a damp paper towel and microwave for 45 to 60 seconds until pliable.
- Spoon a heaping 1/4 cup of filling down the center of each tortilla, roll it up and set it seam side down in the dish.
- Pour most of the remaining sauce over the enchiladas, covering the edges so they don't dry out, and sprinkle with the remaining cheese.
- Cover with foil and bake 15 minutes, then uncover and bake 10 to 15 minutes more until bubbly and lightly browned.
- Rest 5 minutes, then top with cilantro and green onions and serve with lime wedges. Tip: Rotisserie chicken works well here, and you can assemble the dish up to a day ahead and refrigerate it; add about 10 minutes to the covered bake.
