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When it comes to comfort food, few dishes can rival the allure of enchiladas, and Zesty Salsa Verde Chicken Enchiladas elevate this classic to new heights. Combining tender, shredded chicken enveloped in soft tortillas with a vibrant salsa verde, this dish is not only a feast for the senses but also a versatile option for any meal, whether it’s a casual family dinner or a festive gathering with friends. The bright, tangy flavors of salsa verde paired with the savory depth of seasoned chicken create an irresistible combination that will leave everyone asking for seconds.

Zesty Salsa Verde Chicken Enchiladas

Discover the irresistible flavor of Zesty Salsa Verde Chicken Enchiladas, the perfect comfort food to elevate any meal. These delicious enchiladas feature tender shredded chicken wrapped in soft corn tortillas, all topped with a vibrant salsa verde that brings a refreshing tang. With fresh ingredients and endless customization options, this dish is quick to prepare, making it ideal for busy weeknights or festive gatherings. Enjoy a culinary journey that delights the senses!
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Ingredients
  

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup salsa verde (store-bought or homemade)

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon chili powder

2 cups shredded Monterey Jack cheese, divided

8 medium-sized corn tortillas

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the salsa verde, cumin, garlic powder, onion powder, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix well until all ingredients are thoroughly combined.

      Warm the Tortillas: To make them more pliable, lightly warm the corn tortillas in a dry skillet over medium heat for about 15-20 seconds on each side or microwave them wrapped in a damp paper towel for about 30 seconds.

        Assemble the Enchiladas: Take one tortilla, spoon about ¼ cup of the chicken mixture into the center, roll it tightly, and place it seam-side down in a greased 9x13 inch baking dish. Repeat this step until all tortillas are filled and arranged in the dish.

          Add Sauce and Cheese: Pour the remaining salsa verde over the top of the rolled enchiladas, ensuring they are well coated. Sprinkle the remaining cup of shredded Monterey Jack cheese evenly over the sauce.

            Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

              Serve: Once out of the oven, let the enchiladas sit for 5 minutes. Serve topped with sour cream, chopped cilantro, and lime wedges for an added zesty kick!

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