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If you're looking for a dish that brings bold flavors, quick preparation, and family-friendly appeal to your dinner table, then Zesty Salsa Verde Chicken Enchiladas should be at the top of your list. This recipe combines the comforting essence of traditional enchiladas with the vibrant, tangy notes of salsa verde, making it a perfect choice for both busy weeknights and festive gatherings. The beauty of this dish lies in its versatility; whether served as a casual family meal or a centerpiece at a gathering, these enchiladas are sure to impress.

Zesty Salsa Verde Chicken Enchiladas

Discover the bold flavors of Zesty Salsa Verde Chicken Enchiladas, a dish that's both quick to prepare and loved by the whole family. This recipe blends shredded chicken, tangy salsa verde, creamy sour cream, and gooey Monterey Jack cheese, all wrapped in soft corn tortillas. Perfect for busy weeknights or festive gatherings, these enchiladas impress with their fresh taste and satisfying texture. Get ready to elevate your dinner routine with this culinary delight!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 cup salsa verde (store-bought or homemade)

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 cup corn tortillas (about 8-10)

1/2 cup diced red onion

1 cup black beans (canned, drained, and rinsed)

1/2 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon lime juice

Salt and pepper to taste

Olive oil for greasing the baking dish

Additional cilantro and lime wedges for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, 1/2 cup of salsa verde, sour cream, half of the Monterey Jack cheese, diced red onion, black beans, cumin, garlic powder, lime juice, and a pinch of salt and pepper. Mix well until all ingredients are evenly combined.

      Layer the Tortillas: Lightly grease a 9x13-inch baking dish with olive oil. Warm the corn tortillas in a skillet for a few seconds on each side, just until flexible. This step prevents the tortillas from cracking when rolling.

        Fill the Tortillas: Take a tortilla, spoon about 1/4 cup of the chicken mixture into the center, and roll it up tightly. Place it seam-side down in the greased baking dish. Repeat this process with the remaining tortillas and chicken mixture.

          Add the Salsa Verde: Once all the enchiladas are arranged in the baking dish, pour the remaining salsa verde evenly over the top. Make sure to cover all the tortillas generously.

            Top with Cheese: Sprinkle the remaining Monterey Jack cheese over the salsa verde, ensuring an even layer.

              Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbling and slightly golden.

                Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Serves 4-6