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Lunch / Dinner

Chicken Enchiladas with Salsa Verde

Up your enchilada game by adding a pepper of a different color — the Peruvian chile, aji amarillo. Noted for its fruity, spicy flavor, you won’t want to pass up these Chicken Enchiladas with tangy salsa verde. With a few store-bought shortcuts like rotisserie chicken and purchased salsa verde, you can have these 30-minute cheesy chicken enchiladas on any weeknight.


4 servings

Total Time

30 minutes

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Heat oil in a 12-inch skillet over medium. Add onion and cook until beginning to soften, 23 minutes.

Stir in garlic and chile powder and cook until fragrant, about 1 minute. Stir in chicken, ¼ cup salsa, and ¾ cup cheese until cheese melts.

Divide filling among tortillas and roll up. Wipe out skillet.

Combine remaining 1¼ cups salsa, cilantro, and lime juice; pour ¾ cup into skillet. Place enchiladas, seam sides down in a single layer on top of salsa mixture, then top with remaining salsa mixture and 1 cup cheese.

Cover skillet and heat enchiladas over medium until cheese melts, 45 minutes.


Used mostly in Peruvian cuisine, aji amarillo chile powder can be found in Latin specialty stores or online.

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