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
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
Preheat the oven to 400 F.
5 min · bake
Dice the chicken and fry it in oil with the onion until browned.
8 min · fry
Add the garlic, cumin and salt and cook until fragrant.
2 min · saute
Stir in the drained beans and wilt the spinach through.
3 min · saute
Warm the tortillas so they roll without cracking.
3 min · fry
Spoon the filling down each tortilla and roll them up tight.
6 min · prep
Sit them seam-side down, cover with salsa verde and cheddar.
3 min · prep
Bake until bubbling and dark at the edges.
18 min · bake
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.