Easy Enchiladas Verdes with Chicken is a super simple Tex-Mex favorite you'll find yourself making over and over again. This healthy recipe combines shredded chicken rolled inside corn tortillas and topped with verde sauce for an easy dinner.
Cooked Shredded Chicken Olive Oil | Red Bell Pepper | Jalapeño Sweet Onion | Garlic Cloves Corn Tortillas | Coconut Oil Salsa Verde | Mozzarella Cheese TOPPINGS Cilantro | Avocado Tomatoes
Sauté finely chopped bell pepper, jalapeño, and onion for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute. Remove from heat and stir in shredded chicken, salt, pepper and salsa verde.
Heat up 2-3 corn tortillas in olive oil, for 1 minute per side. Place tortillas on a paper towel and repeat with the remaining coconut oil and tortillas. Pour salsa verde into the bottom of a 9 x 13 prepared pan.
Fill each corn tortilla with the chicken mixture. Roll up tortillas and place seam-side down in the baking pan. Pour salsa verde over enchiladas. Sprinkle cheese on top, cover pan with aluminum foil, and bake in a preheated oven for 25-30 minutes.
Serve salsa verde enchiladas with cilantro, avocado, and diced tomatoes. Enjoy!