How can I make this recipe vegetarian friendly?

To make vegetarian-friendly Enchiladas Verdes, simply swap out the meat filling for a veggie alternative. Sautéed bell peppers, onions, and zucchini are delicious options, as is a mix of black beans, corn, and diced tomatoes. And if you're looking for some extra protein, try using tofu or tempeh in your filling.

Are green enchiladas spicy?

It all depends on the type of salsa verde you use. If you like spicy enchiladas, use medium salsa or mild salsa verde for a less spicy taste.

Can I use a different cheese?

Traditionally, queso fresco or queso blanco is used, which is mild, slightly salty, and crumbly. However, these cheeses can be hard to find in some places. No worries, though – the Monterey Jack cheese in this recipe serves as a good substitute. It's got a smooth and creamy texture that’ll melt perfectly on top of your enchiladas. But if even Monterey Jack is unavailable, cheddar cheese will also do the job quite nicely.

Easy Enchiladas Verdes - Little Broken

Description

Get ready to satisfy your taste buds with the ultimate tex-mex comfort food – Enchiladas Verdes! Incredibly easy enchiladas recipe packed with a juicy shredded chicken filling and then smothered in a zesty salsa verde.

Ingredients

Units Scale

4 cups shredded rotisserie chicken, about 1 pound
3 green onions, thinly sliced
1/2 cup fresh chopped cilantro
2 1/2 cups shredded Monterey Jack cheese
2 1/4 cups salsa verde, mild or medium
1/2 cup heavy cream or heavy whipping cream
8–10 (8-inch) tortillas, corn or flour
Kosher salt and fresh black pepper

For Serving

Chipotle guacamole
Cilantro Lime Crema
Red onions
Cilantro

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Instructions

Preheat the oven to 400 degrees F. Lightly coat a 9X13 baking dish with non-stick spray and set aside.
In a large bowl, toss the chicken with green onions, cilantro, 1 cup of cheese, 1 cup of salsa verde, and heavy cream. Season with salt and pepper, to taste.
Fill each tortilla with about 1/2 cup filling, roll up, and place seam down in the prepared baking dish.
Cover with the remaining sauce and cheese. Bake, uncovered, for 15-20 minutes or until bubbly and lightly golden around the edges.

Notes

Heavy cream: I do not recommend a lower-fat alternative to heavy cream, such as half and half. It will not thicken properly and your enchiladas will look grainy on the inside.
Leftovers: Refrigerate leftover enchiladas in a covered container for up to 3-4 days.

Nutrition

Serving Size: 1 enchilada
Calories: 331
Sugar: 3.1 g
Sodium: 673 mg
Fat: 18.5 g
Carbohydrates: 15.6 g
Protein: 25.2 g
Cholesterol: 82.4 mg