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Authentic Mexican Salsa Verde Enchiladas

Lightened Up Salsa Verde Chicken Enchiladas

Zesty and savory enchilada with ooey gooey melty mexican cheeses but lightened up from the traditional enchilada.
Course Dinner
Cuisine Mexican
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 24 enchiladas
Author Heather

Ingredients

  • 1 precooked 4 1/2-5 lb whole chicken
  • 16 oz shredded pepper jack cheese
  • 20 oz whole milk queso fresco *crumbled
  • 24 corn tortillas
  • 4 cups salsa verde {green salsa}

Instructions

  1. Debone and shred chicken. Set aside.(It is much easier to debone a chicken after it is fully cooked and has cooled at room temperature for approximately 1 hour.)
  2. Shred pepper jack and crumble queso fresco. Set aside
  3. In 2 large casserole dishes spread 1 spoonful of salsa per pan, making sure to cover surface to prevent tortillas from sticking.
  4. In a small to med frying pan, heat about 1 cup of salsa verde until just warmed over med heat. Turn off heat.
  5. Meanwhile, using tongs grill a tortilla over med/high heat until slightly charred, about 30- 40 seconds per side. (see pictures above) Once tortilla is grilled dip into heated salsa. Turn tortilla to cover opposite side with salsa.
  6. Place salsa covered tortilla on a plate. Place about 1/4 cup of shredded chicken & a couple tbsp of each cheese down the center of the tortilla. Make sure to not overfill. Roll tortilla. Place in casserole pan with folded side down forming neat rows of enchiladas.
  7. Repeat with all tortillas. Once all enchiladas are rolled spoon additional salsa verde over the top and sprinkle with remaining cheese.
  8. Bake at 325℉ for 20 mins or until cheese is melted.

Recipe Notes

*Please use as many organic ingredients as possible.*
If baking a whole chicken- add 2 hours onto preparation time. Preheat oven to 350℉. Rinse chicken and place in a casserole dish with breast side up. Drizzle with about 1 tbsp olive oil and sprinkle with salt. Bake for 60-70 mins or until it reaches an internal temperature of 165℉. Let cool for about 45 mins to 1 hour before deboning.