Protein-Packed Green Chicken Enchiladas
Shredded chicken, salsa verde, and cheese rolled into tortillas and baked until hot and bubbly. These High Protein Chicken Enchiladas are simple, filling, and perfect for an easy family dinner.
Ingredients
- 3 cups shredded cooked chicken
- 1 12-oz jar salsa verde, divided
- 1 cup Mexican cheese blend divided
- 10 10-inch flour tortillas, or corn tortillas if preferred
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the chicken with 4 ounces salsa verde and 1/2 cup cheese until combined.
- Spread 4 ounces salsa verde in the bottom of a 9x13-inch baking dish.
- Add just under 1/3 cup of the chicken mixture to each tortilla. Roll and place seam-side down in the baking dish.
- Pour the remaining 4 ounces salsa verde over the tortillas and spread to cover the tops.
- Sprinkle with the remaining 1/2 cup cheese.
- Cover with foil and bake for 25 to 30 minutes, until bubbling.
- Uncover and bake an additional 5 minutes, until the cheese is lightly browned.
CHEF’S TIP
Warm tortillas briefly if needed to make rolling easier.
Let the pan rest a few minutes before serving.
Great for make-ahead lunches and leftovers.
Let the pan rest a few minutes before serving.
Great for make-ahead lunches and leftovers.
CALORIES PER SERVING