Easy Chicken Enchiladas
Quick and easy stacked chicken enchiladas with salsa verde and Mexican cheeses.
Equipment
- 12 inch cast iron skillet
Ingredients
Tortillas and Salsa
- 12-14 pieces Corn Tortillas cut into half
- Oil for heating and softening tortillas
- 2 cups Roasted Salsa Verde I buy the refrigerated kind in the grocery store
- 4 cups Shredded Chicken I prefer to use rotisserie chicken
- 3-4 cups Monterey or Pepper Jack Cheese or Mexican Cheese Blend
Optional Toppings
- Avocados
- Sour Cream or Mexican Crema
- Jalapenos
- Fresh Cilantro
- Queso Fresco
Instructions
Cooking Instructions
- In a skillet, heat oil over medium-high heat. Using tongs, carefully add each tortilla for about 8-10 seconds. Remove and let drain on a paper towel lined plate. Repeat for each tortilla. Cut each tortilla in half.
- Preheat oven to 350 degrees. In a 9 x 13 baking dish or cast-iron skillet, spread some salsa verde on the bottom. Top with corn tortillas, attempting not to overlap. Top with shredded chicken, salsa verde, and cheese. Repeat until all tortillas are used.
- Top with cheese. Spray foil with non-stick cooking spray and cover the enchiladas, placing the non-stick side down. Bake for 30 minutes.
- Remove the foil and continue to cook for 5-10 minutes or until cheese is melted and bubbly.
- Garnish with avocado, sour cream, queso fresco, jalapenos, cilantro, and other toppings as desired.
Notes
I like to crumble queso fresco cheese on the top after removing from the oven. You can find queso fresco cheese in the refrigerated Mexican products at your grocery store. You can use fresh or mild pickled jalapeños. Mexican Crema has a heavy cream consistency and a slight sweetness.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg
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