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.
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.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 104mg 34%
Sodium 1552mg 64%
Carbs 31g 10%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.