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Enchiladas are a beloved staple in Mexican cuisine, renowned for their versatility and rich flavors. From traditional beef and cheese to innovative vegetarian options, enchiladas can be adapted to suit a variety of tastes and dietary preferences. Among the many variations, the Zesty Salsa Verde Chicken Enchiladas stand out as a vibrant and flavorful option that elevates the classic dish to new heights. This recipe not only tantalizes the taste buds but also offers a quick and satisfying meal solution for busy families and home cooks alike.

Zesty Salsa Verde Chicken Enchiladas

Discover the vibrant flavors of Zesty Salsa Verde Chicken Enchiladas, a delightful twist on the classic Mexican dish. Featuring tender shredded chicken wrapped in soft tortillas and generously topped with a tangy salsa verde and melted cheese, this recipe is perfect for busy nights or family gatherings. With simple ingredients and easy preparation, you can create a comforting meal that everyone will love. Explore this traditional dish and enjoy the countless variations you can make to suit your tastes.
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Ingredients
  

For the Enchiladas:

2 cups cooked shredded chicken (either rotisserie or boiled)

8 corn tortillas

1 cup shredded Monterey Jack cheese

½ cup sour cream

1 cup diced onion (divided into two portions)

For the Salsa Verde:

1 lb tomatillos, husked and rinsed

2 cloves garlic, minced

1-2 jalapeños, stems removed (use more or less based on your heat preference)

½ cup fresh cilantro, roughly chopped

Juice of 1 lime

Salt to taste

For Garnish:

Additional chopped cilantro

Slices of avocado

Crumbled queso fresco (optional)

Instructions
 

Make the Salsa Verde:

    - Preheat your oven to 400°F (200°C).

      - Halve the tomatillos and arrange them cut-side up on a baking sheet. Add the whole jalapeños and minced garlic.

        - Roast in the preheated oven for about 20 minutes, or until the tomatillos are soft and begin to char.

          - Let everything cool slightly, then transfer the roasted tomatillos, jalapeños, garlic, cilantro, lime juice, and a pinch of salt to a food processor. Blend until smooth. Set this mixture aside.

            Prepare the Chicken Filling:

              - In a spacious mixing bowl, combine the shredded chicken with ½ cup of the prepared salsa verde, half of the diced onions, and ¼ cup of the Monterey Jack cheese. Mix thoroughly until well combined.

                Assemble the Enchiladas:

                  - Lower the oven temperature to 375°F (190°C).

                    - In a skillet, warm the corn tortillas over low heat for about 30 seconds on each side; this helps make them pliable and easier to roll.

                      - Place about ¼ cup of the chicken mixture onto each tortilla, then roll them up tightly. Position the rolled tortillas seam-side down in a greased 9x13 inch baking dish.

                        Add Salsa Verde and Cheese:

                          - Pour the remaining salsa verde evenly over the enchiladas. Top with the rest of the shredded cheese and the remaining diced onions for added flavor.

                            Bake:

                              - Cover the dish with aluminum foil and bake for 20 minutes. After this, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly golden.

                                Serve:

                                  - Allow the enchiladas to cool for a few minutes before serving. Garnish generously with fresh cilantro, avocado slices, and, if desired, crumbled queso fresco. Enjoy this flavorful fiesta!

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings

                                      Feel free to enjoy these enchiladas with your favorite side of rice or beans for a complete meal!