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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their versatility and rich flavors. Traditionally made with corn tortillas rolled around a filling, enchiladas are often topped with a savory sauce and baked to perfection. They can feature an array of fillings, from meats to cheese, and they always promise a comforting, satisfying meal. However, in the world of culinary creativity, there's always room for innovation. Enter the Green Goddess Enchiladas—a delightful twist that elevates the classic recipe with the refreshing taste of salsa verde and a medley of fresh ingredients.

Simple Chicken Enchiladas with Salsa Verde

Discover a fresh twist on a classic with these delicious Green Goddess Enchiladas! Bursting with vibrant flavors from homemade salsa verde, tender rotisserie chicken, and creamy Monterey Jack cheese, this recipe offers a satisfying and healthier option for busy nights. Packed with nutritious ingredients like spinach and avocado, these enchiladas are easy to make and sure to impress family and friends. Dive into a delightful culinary experience that combines comfort and creativity!
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Ingredients
  

2 cups cooked and shredded chicken (rotisserie chicken works wonderfully)

10 small corn tortillas

1 cup salsa verde (store-bought or homemade)

1 cup shredded Monterey Jack cheese

1 cup refried beans (optional, for added protein)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon salt (or to taste)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ½ cup of salsa verde, refried beans (if using), ½ cup of Monterey Jack cheese, finely chopped onion, minced garlic, ground cumin, chili powder, and salt. Stir thoroughly until all ingredients are well mixed and evenly coated.

      Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 20-30 seconds on each side until they become soft and pliable, making them easier to fill and roll without tearing.

        Fill and Roll the Tortillas: Take 2-3 tablespoons of the chicken mixture and place it in the center of each warmed tortilla. Carefully roll the tortilla tightly around the filling, then place it seam-side down in a greased 9x13 inch baking dish. Continue this process until all tortillas are filled.

          Add Salsa Verde: Evenly pour the remaining salsa verde over the top of the rolled enchiladas to ensure they are well-coated and flavorful.

            Top with Cheese: Sprinkle the remaining ½ cup of Monterey Jack cheese generously over the enchiladas for a delicious cheesy finish.

              Bake: Cover the baking dish with aluminum foil to prevent the enchiladas from burning. Bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and begins to turn a lovely golden color.

                Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish the enchiladas with freshly chopped cilantro. Serve with lime wedges on the side and a dollop of sour cream if desired for extra creaminess.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                    Optional Serving Suggestions: Pair your enchiladas with a side salad or some tortilla chips for an added crunch to your meal. Enjoy!