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Chicken Enchiladas Verde
Mexican

Chicken Enchiladas Verde

Rolled tortillas under tangy green salsa and melted cheese, baked until the edges go dark and chewy.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly
  • meal-prep

Ingredients

For 4 servings

  • chicken breast20 oz
  • corn tortillas8 piece
  • salsa verde12 tbsp
  • black beans1 can
  • yellow onion1½ piece
  • baby spinach4 cup
  • cheddar cheese5 oz
  • sour cream6 tbsp
  • ground cumin4 tsp
  • garlic8 clove
  • lime1 piece
  • fresh cilantro12 sprig
  • olive oil2 tbsp
  • salt2 tsp

You'll need

oven · skillet · sheet pan

Method

  1. Preheat the oven to 400 F.

    5 min · bake

  2. Dice the chicken and fry it in oil with the onion until browned.

    8 min · fry

  3. Add the garlic, cumin and salt and cook until fragrant.

    2 min · saute

  4. Stir in the drained beans and wilt the spinach through.

    3 min · saute

  5. Warm the tortillas so they roll without cracking.

    3 min · fry

  6. Spoon the filling down each tortilla and roll them up tight.

    6 min · prep

  7. Sit them seam-side down, cover with salsa verde and cheddar.

    3 min · prep

  8. Bake until bubbling and dark at the edges.

    18 min · bake

  9. Finish with sour cream, cilantro and a squeeze of lime.

    3 min · rest

Serving suggestion

Warm the tortillas first — cold ones split the moment you roll them.

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