I’m all about a good, easy enchilada recipe, and these Salsa Verde Enchiladas are no exception.
I threw together some ingredients I had that I thought make be tasty, and they turned out delicious. They got two thumbs up from my husband, so I’m calling these a definite win.
He is also not a Mexican food fan, so that’s how you now they are REALLY delicious.
I started with some leftover salsa verde I had. You can use store-bought, or try making your own with this recipe.
I poured a little in the bottom of my 9×13 pan, then mixed the rest of it together with sour cream and freshly chopped cilantro (I think all enchiladas should be CREAMY – like our honey lime enchiladas).
I placed a little chicken (I had some shredded rotisserie chicken that needed to be used), a sprinkle of cheese, and a few spoonfuls of sauce in each tortilla, then rolled it up and placed it in my 9×13″ pan.
I poured the rest of the salsa verde mixture over everything, topped it with some shredded Monterrey Jack cheese, and baked them to a cheesy perfection.
I topped the finished product with some more cilantro, shredded lettuce, and tomatoes and they were done. Pretty simple, right?
how could i maek these enchiladas more healthy?
For this recipe, we used white tortillas and sour cream. However, you could easily replace these ingredients.
We recommend using plain Greek yogurt in place of the sour cream, for best results.
We also recommend using whole wheat tortillas instead of white bleached tortillas.
watch how to make 30 minutes enchiladas here:
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looking for more enchilada recipes? here are a few of our favorite:
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