Enchiladas with Salsa Verde
6
30 Mins
Ingredients
- 2 cups Mahatma® White Rice
- 2 1/2 cups jarred salsa verde, divided
- 1 cup sour cream
- 1/3 cup cilantro, finely chopped and divided
- 1 tbsp canola oil
- 12 corn tortillas
- 3 cups chicken, cooked and shredded
- 1 3/4 cups shredded Monterey Jack cheese, divided
Tags
Enchiladas with Salsa Verde
Instructions
These simple and savory Chicken and Cheese Enchiladas are wrapped in your favorite corn tortillas and covered in an irresistible salsa made from store-bought salsa verde, sour cream and freshly chopped cilantro. Serve over a bed of fluffy Mahatma® White Rice and enjoy!
Step 1
Cook rice according to package directions.Step 2
Preheat oven to 425˚F. Whisk together 2 cups salsa verde, sour cream and 1/4 cup cilantro until blended. Spread half the sauce in bottom of greased 13 x 9-inch baking dish; set aside.Step 3
In a small bowl combine remaining sauce, chicken and 1/2 cup cheese; set aside.Step 4
Heat small heavy-bottomed skillet set over medium-high heat. Brush skillet with a little oil and heat each tortilla for 30 to 60 seconds or until pliable. Wrap in clean kitchen towel to prevent tortillas from drying.Step 5
Spoon 1/4 cup chicken mixture down the center of each tortilla and tightly roll, placing seam-side down in prepared baking dish. Sprinkle with remaining cheese.Step 6
Bake, uncovered, for 15 to 20 minutes or until bubbling and filling is heated through.Step 7
Serve enchiladas over rice. Drizzle with remaining salsa verde. Sprinkle with remaining cilantro.Tips
Substitute Monterey Jack cheese with mozzarella cheese.
Back to the Basics
Making your own homemade cheesy chicken enchiladas is actually a lot easier than you might think. Of course, it might take years before you can master your abuela’s recipe, but since everyone has to start somewhere, use this delicious recipe to prove to yourself you can make a simple but savory dish with the food you probably already have on your shelf!
Feel free to make these enchiladas as simple or complex as you choose, but if it’s your first time, follow our recipe and you’re sure to make something rico with shredded chicken of choice, your favorite store-bought tortillas and of course the semi-homemade salsa verde.
Secret Ingredients
One of the secrets to making these enchiladas so great is the irresistible combination of store-bought salsa verde in combination with sour cream and freshly chopped cilantro. Make sure to save a bit to dip in your nachos or to serve over your next Cheesy Quesadilla recipe.
Now, what truly makes this dish your own is how you serve it. For a hearty meal, plate alongside or on top of Mahatma® White Rice plain or feel free to spruce it up and make your own Spanish Rice.
Related Mahatma® Rice Recipes
Brown Rice Enchiladas
These cheesy baked Enchiladas made with Brown Rice are everything you need for a veggie protein-packed meal your whole family will love.
Chicken Enchilada Rice Soup
Topped with shredded Cheddar cheese, this Enchilada Soup with Chicken has everything we love about the classic enchiladas in a single bowl of comfort food.
Rice Stuffed Poblanos
Sweet poblano peppers stuffed with rice, sour cream, smoked Gouda or Cheddar cheese, whole kernel corn, and cilantro leaves, baked to perfection.