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Crispy Baked Chicken Enchiladas Verdes with Cilantro Crema

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A quick and easy recipe for crispy baked chicken enchiladas topped with tangy salsa verde and a smooth, fresh cilantro crema. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup salsa verde (store-bought or homemade)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 8–10 corn tortillas
  • 1/2 cup shredded cheese for topping (Monterey Jack or mild cheddar)
  • Cooking spray or a light brush of oil
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup fresh cilantro leaves, packed
  • Juice of 1 lime
  • 1 small garlic clove
  • Salt, to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, salsa verde, chopped onion, minced garlic, cumin, and 1 cup of shredded Monterey Jack cheese. Season with salt and pepper to taste and mix gently but thoroughly.
  3. Heat a skillet or griddle over medium heat. Quickly warm each tortilla for about 15 seconds per side until soft and pliable, or wrap a stack in a damp towel and microwave for 30 seconds.
  4. Lightly grease your baking dish or spray with cooking spray. Place about 3 tablespoons of the chicken filling down the center of each tortilla, roll tightly, and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
  5. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the enchiladas. Lightly brush or spray the tops of the tortillas with a little oil to ensure crispiness.
  6. Bake for 20-25 minutes until the cheese is melted and the edges of the tortillas are golden and crispy. Tent with foil halfway through if cheese browns too quickly.
  7. While baking, combine sour cream, cilantro, lime juice, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
  8. Let the enchiladas rest for 5 minutes after baking. Serve topped or accompanied by cilantro crema. Garnish with extra cilantro leaves or sliced radishes if desired.

Notes

Warm tortillas before rolling to prevent cracking. Lightly brush tortillas with oil before baking for crispiness. Watch baking time closely to avoid drying out enchiladas. Prepare filling a day ahead to save time. Cilantro crema is best made fresh but can be stirred before serving if made earlier.

Nutrition

Keywords: chicken enchiladas verdes, baked enchiladas, salsa verde, cilantro crema, crispy enchiladas, Mexican dinner, easy enchiladas recipe

Find it online: https://goldensimmer.com/crispy-baked-chicken-enchiladas-verdes-recipe-easy-homemade-cilantro-crema/