Table of Contents
- Key Takeaways
- Easy Recipes Everyone Loves
- Why These Enchiladas Are Perfect for Dinner
- Simplify Dinner Without Compromising Flavor
- Tips for Perfect Chicken Enchiladas
- Make-Ahead and Storage Ideas
- More From Patricia Universe
Key Takeaways
This easy recipes favorite brings together tender chicken, tangy salsa verde, and creamy cheese, all wrapped in soft tortillas. It’s quick to prepare, packed with flavor, and perfect for busy weeknights or weekend family dinners. Patricia from Patricia Universe shares this go-to comfort food that never fails to please.
Easy Recipes Everyone Loves
If you’re like me, you’re always looking for easy recipes that hit the sweet spot between comfort and convenience. These Salsa Verde Chicken Enchiladas are exactly that. With just a few pantry staples and less than an hour of your time, this dish delivers a satisfying dinner that feels like a warm hug. The creamy verde sauce, melty cheese, and juicy shredded chicken make this a standout on any dinner table.
Why These Enchiladas Are Perfect for Dinner
Let’s talk about why this recipe is one of my favorite dinner recipes. Not only is it full of flavor, but it also uses ingredients you probably already have in your kitchen. Whether you’re planning for tonight or prepping recipes for dinner this week, this one checks every box—simple, satisfying, and crowd-pleasing. It also works great with rotisserie chicken or leftovers, making it a budget-friendly hero.
Simplify Dinner Without Compromising Flavor
This is one of those chicken stirfry easy recipe alternatives that doesn’t require a wok or hours in the kitchen. It’s quick to assemble, bakes beautifully, and comes out with that cheesy, golden finish we all love. It’s also a great recipe to introduce to those trying to build confidence in the kitchen, thanks to its straightforward steps and forgiving nature.
Tips for Perfect Chicken Enchiladas
To keep things smooth, make sure to soften your tortillas before rolling—just a quick microwave session does the trick. Using salsa verde from a jar is fine, but homemade adds a fresh edge. And don’t skip the sour cream in the sauce—it brings everything together into one of those truly easy recipes ninja creami lovers would appreciate. Want extra indulgence? Sprinkle in some cheesey potatoes easy recipe vibes by mixing in diced, cooked potatoes.
Make-Ahead and Storage Ideas
This butter swim biscuits easy recipes-inspired dish stores like a dream. You can assemble it in the morning and bake it later for dinner, or freeze it for a future meal. Leftovers? They reheat beautifully for lunch the next day—just another reason to keep this easy recipes winner in your rotation.
More From Patricia Universe
Discover more wholesome and flavorful ideas at Patricia Universe. From weeknight classics to sweet treats, Patricia’s collection is full of inspiration to make every meal simple, satisfying, and unforgettable.
Easy Recipes: Salsa Verde Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups salsa verde
- 1/3 cup sour cream
- 2 cups shredded cooked chicken
- 1 ½ cups shredded cheese (Monterey Jack or Mexican blend)
- 8 corn tortillas
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cumin and cook for 30 seconds.
- Sprinkle in flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer until thickened, about 3 minutes.
- Stir in salsa verde and sour cream, then remove from heat.
- Mix 1/2 cup of the sauce with shredded chicken and 1/2 cup cheese in a bowl.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Spoon chicken mixture into tortillas, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake for 20–25 minutes until hot and bubbly. Garnish with chopped cilantro, if desired.
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