I recently whipped up this amazing salsa verde chicken enchilada skillet, and trust me, you’ll want to make it too! The balance of zesty salsa verde, tender chicken, and melty cheese in every bite is simply irresistible. Serving it straight from the skillet?
Wow, it’s a game-changer for a simple yet show-stopping meal. If you’re a fan of easy recipes packed with flavor, this dish is for you. By the way, I find that much like exploring the bold tastes in menemen, this recipe celebrates bold flavors in every bite.
All the Ingredients You Need for Perfection
To bring this dish to life, you’ll want fresh and flavorful ingredients. Here’s what I used:
- olive oil, 2 tablespoons – Helps prevent sticking and adds a subtle richness.
- salsa verde, 24 ounces – Use a high-quality jarred or homemade version for authentic taste.
- cooked chicken, 3 cups shredded – Rotisserie chicken works wonders for convenience and flavor.
- tortillas, 8 to 10 medium – I used flour tortillas, as they’re easier to roll and sturdy.
- shredded cheese, 1 ½ cups (e.g., Manchego or Pepper Jack) – Freshly shredded cheese melts better than pre-packaged shreds.
- fresh cilantro, chopped – Add it at the end for a burst of freshness.
Note: This recipe serves approximately 6 people generously.
Try These Creative Variations
Want to make it your own? Here are some fun variations:
- Use dairy-free cheese to make the dish lactose-free.
- Swap flour tortillas with warm corn tortillas for a more traditional enchilada flavor.
- Add cooked black beans or corn kernels to the filling for a heartier bite.
- Replace salsa verde with red enchilada sauce for a tangy twist.
- Add diced jalapeños for a spicy kick if you like it hot!
If you’re exploring breakfast recipes and feeling adventurous, you can also enjoy similar Breakfast Grilled Cheese Recipe
Cooking Time Details
Time to get cooking! Here’s the breakdown:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You’ll Need
The right tools make this dish so simple. Here’s what you’ll need:
- Large skillet – To prepare and bake the dish.
- Mixing bowl – For combining the filling ingredients.
- Spatula – For spreading the salsa and handling the tortillas.
- Cheese grater – For fresh, melty shredded cheese.
- Measuring cups – To get the right balance of flavors.
How to Make Salsa Verde Chicken Enchilada Skillet?
Making this recipe is super easy, and the results? Oh, so worth it. Here’s how I put it together.
Prepare Your Skillet and Salsa
Start by preheating your oven to 400°F. Drizzle the olive oil over the base of your skillet and spread it evenly. Then, pour a layer of salsa verde into the skillet, making sure the bottom is fully coated. This ensures your tortillas don’t stick and adds flavor.
Mix the Filling
Now take a bowl and mix your shredded chicken with 8 ounces of salsa verde. The salsa keeps the chicken juicy while enhancing the flavors for the perfect filling.
Assemble Your Tortillas
Spoon the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down into the skillet. Arrange them snugly so they stay in place during baking. Once done, drizzle the remaining salsa verde generously over the rolled tortillas.
Add Cheese and Bake
This is where the magic happens. Sprinkle shredded cheese evenly across the tortillas. Bake the skillet dish for about 15 minutes, or until the cheese is golden and bubbling.
Garnish and Serve
Take the skillet out of the oven, sprinkle freshly chopped cilantro on top, and serve it hot. Now you have a perfectly cheesy, zesty enchilada skillet to enjoy!
Even Better with These Personal Tips!
Making this recipe? Here are some things I learned along the way to make it even more amazing:
- Use freshly grated cheese for that perfect melt. Pre-shredded cheese sometimes contains additives that prevent it from melting smoothly.
- Don’t skip using olive oil. It makes cleanup easier and helps with flavor.
- Warm your tortillas slightly before you roll them. It prevents tearing, especially when using corn tortillas.
- For an added layer of indulgence, top the enchiladas with a dollop of sour cream or guacamole before serving.
- If you like more vegetables, toss in sautéed onions or peppers alongside the chicken filling.
How to Serve Salsa Verde Chicken Enchilada Skillet?
This dish is a complete meal on its own, but I like to elevate it with simple sides. Serve it with a side of Mexican rice or refried beans for a full fiesta-worthy plate. For a fresh touch, pair it with a crisp salad or scoop on some tangy pico de gallo. Don’t forget to garnish with extra cilantro or sliced jalapeños for a vibrant pop!
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (approximate):
- Calories: 510
- Protein: 36g
- Carbohydrates: 20g
- Fat: 30g
How to Store This Dish?
Made too much? Don’t worry! This skillet dish is easy to store and enjoy later.
- Storing in the fridge: Transfer leftovers to an airtight container and refrigerate for up to five days.
- Freezing for later: Wrap the skillet tightly with two layers of foil and freeze for up to three months. Thaw it in the fridge before reheating.
- Reheating options: Reheat individual portions in the microwave for about a minute or until warm, or bake the skillet at 350°F until heated through.
Check out more family-friendly breakfast recipes.
Why You’ll Love This Recipe
Here’s why this recipe deserves a spot in your weekly routine:
- Quick and easy: You’ll get it done in just 30 minutes.
- Versatile: Adjust the ingredients to suit your dietary needs.
- Packed with flavor: Every bite bursts with cheesy, zesty, and savory goodness.
- Great for leftovers: It reheats beautifully and tastes just as good.
- Family-approved: Both adults and kids will rave about it.
FAQs About Salsa Verde Chicken Enchilada Skillet
Can I use a different type of meat?
Absolutely! Shredded beef or cooked turkey would work wonderfully here.
Do I need to make my own salsa verde?
While homemade salsa verde enhances the flavor, store-bought options work just fine to save time.
Can I prepare this in advance?
Yes! Assemble the enchiladas and refrigerate them in the skillet for up to a day. Just bake and garnish when ready.
What are the best tortilla alternatives?
Try using low-carb wraps for a lighter meal or even lettuce leaves for a keto-friendly version.
Can I add extra toppings?
Of course! Sliced avocado, pickled onions, or a drizzle of hot sauce can take this dish to the next level.