Salsa Verde Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken smothered in tangy salsa verde, rolled in tortillas, topped with melted cheddar and Monterey Jack, then baked until bubbly. A straightforward, flavorful weeknight dinner built around just seven ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups salsa verde
- 3/4 teaspoon ground cumin
- 1/4 cup sour cream or Greek yogurt
- 2 cups cooked shredded chicken ((see notes))
- 1 cup shredded cheddar cheese (divided)
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese (divided)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1772mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 540mg
- Calcium
- 583mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.