Chicken Enchiladas with Salsa Verde
Shredded chicken and sour cream rolled into corn tortillas, drowned in tangy tomatillo salsa, and baked until the cheese browns in spots.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Written
Method
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Heat the oil in a skillet over medium and cook the onion until soft and translucent, about 6 minutes.
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Add the garlic and cumin and cook until fragrant, about 30 seconds.
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Off the heat, stir in the shredded chicken, sour cream, and half the cheese until the mixture holds together.
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Spread a thin layer of salsa verde over the bottom of a 9x13-inch baking dish.
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Warm the tortillas until pliable, fill each with the chicken mixture, roll tightly, and lay seam-side down in the dish.
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Pour the remaining salsa verde over the top and scatter with the rest of the cheese.
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Bake at 425°F until the sauce bubbles at the edges and the cheese is browned in spots, 20-25 minutes.
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Rest 5 minutes, then finish with cilantro, sour cream, and lime before serving.
Notes
Warm the tortillas before you fill them — cold corn tortillas crack the second you try to roll them, and a torn enchilada bleeds its filling into the sauce. Stirring the sour cream into the chicken while it’s off the heat does double duty: it binds the filling and keeps it from drying out under twenty minutes of oven heat.
Jarred salsa verde works fine here, but a homemade roasted tomatillo sauce is worth it if you have a broiler free. Leftover poached or grilled chicken breast is a fine swap for rotisserie — just make sure it’s shredded fine enough to roll without tearing the tortilla.