Step 1 of 11
Easy Chicken Enchiladas Verdes
Preheat oven to 350°F.
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Step 2 of 11
Easy Chicken Enchiladas Verdes
Spoon 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining salsa for later use.
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Step 3 of 11
Easy Chicken Enchiladas Verdes
Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.
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Step 4 of 11
Easy Chicken Enchiladas Verdes
Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
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Step 5 of 11
Easy Chicken Enchiladas Verdes
Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.
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Step 6 of 11
Easy Chicken Enchiladas Verdes
Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
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Step 7 of 11
Easy Chicken Enchiladas Verdes
Cover the dish with aluminum foil.
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Step 8 of 11
Easy Chicken Enchiladas Verdes
Bake the enchiladas on middle rack of oven for 20 minutes.
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Step 9 of 11
Easy Chicken Enchiladas Verdes
Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
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Step 10 of 11
Easy Chicken Enchiladas Verdes
Check to see that enchiladas are done. Remove from oven or add time as needed.
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Step 11 of 11
Easy Chicken Enchiladas Verdes
Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.
