Oh boy….has it been a hot minutes since I’ve posted a recipe. Eek! This one though is one that I HAD to post, it’s just that good. I used some of my homemade and canned salsa verde, but feel free to use what you can find at the store. These will make for some great leftovers and if you want creamier, just add some extra sour cream and/or cheese. Now these aren’t just any chicken enchiladas, toss in some green chilis, white beans, and spinach and they go to the next level.
Salsa Verde Enchiladas
Servings – 6 (2 enchiladas per serving)
- 3/4 lb chicken breast, pounded to an even thickness
- Onion powder, garlic power, salt, pepper, paprika, cumin
- 4 ounce can green chilis, slightly drained
- 1/2 cup of sour cream
- 8 ounces shredded pepper jack
- 6 ounces frozen chopped spinach, defrosted and squeeze out extra water
- 15 ounce can cannellini beans, drained and rinsed
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4-1/2 tsp salt
- 12 flour tortillas
- Jar of salsa verde
- Seasons the chicken on both sides with onion powder, garlic powder, salt, pepper, paprika, and cumin. (I just sprinkle it on without measuring). Grill until cooked through. I use a George Forman grill to cook my chicken, but you could also bake it, air fry it, grill it, etc.
- Once the chicken is cooked through, set aside to cool slightly. Once cool, use 2 forks to shred it.
- Preheat oven to 350F
- In a large bowl mix the chicken, green chilis, sour cream, 4-6 ounces of pepperjack cheese, spinach, beans, cumin, garlic powder, and salt. Mix together.
- Spray a 9 x 13 pan with non stick spray.
- Place a little over 1/4 cup on a tortilla, roll up, and place in pan seam side down.
- Once all your filling is used up, top the rolled tortillas with the salsa verde and sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes until everything is heated through and the cheesy is all melted.