Warm, cheesy, and tangy with just the right amount of heat, these Chicken Enchiladas Verdes are rolled in Rodriguez Bakery tortillas and smothered in vibrant salsa verde. Finished with crumbled cheese and a handful of fresh cilantro, they’re a weeknight comfort meal that tastes like a celebration.
Ingredients:
For the Enchiladas:
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8 Rodriguez Bakery flour or corn tortillas
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2 cups cooked shredded chicken (rotisserie or homemade)
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1½ cups salsa verde (store-bought or homemade)
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1 cup shredded Monterey Jack or mozzarella cheese
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½ cup crumbled queso fresco or Cotija cheese
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½ cup chopped onion (optional, for extra flavor)
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¼ cup sour cream (optional, for a creamier filling)
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1 tbsp vegetable oil (for softening tortillas)
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Salt and pepper, to taste
To Garnish:
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Chopped fresh cilantro
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Extra queso fresco
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Lime wedges
Instructions:
1. Preheat & Prep:
Preheat oven to 375°F (190°C). Lightly oil a baking dish or coat with nonstick spray.
2. Warm the Tortillas:
In a skillet over medium heat, quickly warm each Rodriguez Bakery tortilla with a tiny drizzle of oil, about 10–15 seconds per side, until soft and pliable. Set aside.
3. Mix the Filling:
In a bowl, combine shredded chicken, half the shredded cheese, chopped onion (if using), and a spoonful or two of salsa verde. Add salt and pepper to taste. Stir in sour cream if you want extra richness.
4. Roll the Enchiladas:
Spoon 2–3 tablespoons of filling into each tortilla. Roll tightly and place seam-side down in the baking dish.
5. Sauce & Bake:
Pour the remaining salsa verde over the rolled tortillas, spreading evenly. Sprinkle the rest of the shredded cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
6. Garnish & Serve:
Remove from oven and top with crumbled queso fresco and chopped cilantro. Serve warm with lime wedges on the side.
These Rodriguez Bakery Chicken Enchiladas Verdes are a perfect way to spice up your dinner routine, bright, bold, and totally comforting. Serve with rice, beans, or just grab a fork and dig in.
