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When it comes to comfort food that pleases a crowd, few dishes can match the savory satisfaction of enchiladas. Among the myriad variations of this classic Mexican dish, Zesty Salsa Verde Chicken Enchiladas stand out for their vibrant flavors and ease of preparation. This recipe combines tender, shredded chicken enveloped in soft corn tortillas, smothered in a zesty salsa verde sauce and topped with melted cheese, creating a mouthwatering experience that is both satisfying and delightful.

Zesty Salsa Verde Chicken Enchiladas

Indulge in the vibrant flavors of Zesty Salsa Verde Chicken Enchiladas, a perfect comfort food for any occasion. This effortless recipe features tender shredded chicken wrapped in soft corn tortillas, covered in tangy salsa verde, and topped with melted Monterey Jack cheese. Ideal for busy weeknights or gatherings, these enchiladas are easy to prepare using store-bought rotisserie chicken. Elevate your dining experience with fresh garnishes like cilantro and lime for a delightful twist.
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works excellently)

1 cup salsa verde (store-bought or homemade)

1 cup sour cream

1 cup shredded Monterey Jack cheese

8 to 10 corn tortillas (approximately 1 cup)

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 fresh 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: Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough for even cooking.

    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, ground cumin, garlic powder, lime juice, and a sprinkle of salt and pepper. Stir well until all the ingredients are fully combined and coated.

      Layer the Tortillas: Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking. In a skillet over medium heat, warm the corn tortillas for about 15-20 seconds on each side, just enough to make them pliable. This step will help prevent any cracking while rolling.

        Fill the Tortillas: Take one tortilla, place about 1/4 cup of the chicken mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture until all are filled and arranged in the dish.

          Add the Salsa Verde: Once all the enchiladas are neatly arranged, pour the remaining salsa verde evenly over the entire dish. Ensure every tortilla is generously covered to absorb the flavors as they bake.

            Top with Cheese: Sprinkle the remaining Monterey Jack cheese over the salsa verde layer, aiming for an even distribution to ensure a uniformly cheesy top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and has developed a lovely golden color.

                Garnish and Serve: Once baked, carefully remove the enchiladas from the oven and let them cool for a few minutes. Before serving, generously garnish with chopped cilantro and add lime wedges on the side for an extra zesty touch.

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

                    - Presentation Tips: For an attractive serving, arrange the enchiladas on a large platter, drizzle a bit of extra salsa verde over the top, and scatter fresh cilantro leaves for a vibrant finish. Serve with lime wedges for an inviting touch!