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Green Veggie Salsa Verde Chicken Enchiladas

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Delicious enchiladas filled with vibrant green veggies, tender chicken, and zesty salsa verde, perfect for family gatherings.

Ingredients

Scale
  • 16 ounces jar salsa verde
  • ¾ cup sour cream (or plain Greek yogurt, preferably full-fat)
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper (or poblano pepper), diced
  • 1 cup packed baby spinach, roughly chopped
  • 1 small zucchini, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ⅓ cup roughly chopped fresh cilantro (plus extra for garnish, if desired)
  • 2 cups shredded cooked chicken
  • 12 corn tortillas (6-inch)
  • 2 cups shredded cheddar cheese (divided)
  • Optional toppings: diced tomatoes, avocado, hot sauce

Instructions

  1. In a medium-sized bowl or 4-cup liquid measuring cup, mix the salsa verde and sour cream or yogurt until well combined.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, diced bell pepper, and zucchini. Cook for about 5 to 6 minutes, stirring occasionally, until tender and lightly browned.
  3. Stir in the chopped spinach, kosher salt, garlic powder, ground cumin, and ground coriander. Cook for another minute, letting the spinach wilt and flavors meld. Stir in the cilantro and one cup of the salsa verde mixture. Remove from heat and fold in the shredded chicken to combine.
  4. Wrap the tortillas in a damp paper towel and microwave for 1 minute to soften them. Alternatively, you can wrap them in aluminum foil and place them in the oven for 5 minutes.
  5. Stir one cup of shredded cheese into the chicken and veggie mixture. Spread one cup of the salsa verde sauce across the bottom of the greased casserole dish.
  6. Take a tortilla and place two heaping tablespoons of the chicken filling into the bottom third. Roll tightly and place seam-side down in the casserole dish. Repeat until all tortillas are filled and snugly arranged.
  7. Pour the remaining salsa verde sauce over the rolled tortillas and sprinkle with the remaining cheese.
  8. Bake for approximately 10 minutes, or until the sauce bubbles and the cheese turns golden in spots. Let cool for 10 to 15 minutes before serving, garnished with additional cilantro if desired.

Notes

For added flavor, try different types of cheese or add jalapeños for a spicy kick.

Nutrition

Find it online: https://sousviderecipe.com/green-veggie-salsa-verde-chicken-enchiladas/