What is the best way to prevent enchiladas from getting soggy?

I like to add the sauce over the top just before baking. Also, be careful not to overfill the tortillas. Doing so can cause some filling to spill out, creating excess moisture when baked.

How do I reheat leftover enchiladas?

Reheat in the oven at 350°F until warmed through, or use the microwave for individual portions.u003cbr/u003e

Is salsa verde spicy?

I find that it has a pretty mild heat. It can definitely depend on the brand you buy, or if you make it yourself at home!

Creamy Salsa Verde Chicken Enchiladas

Description

These creamy and delicious salsa verde chicken enchiladas make the perfect easy, wholesome dinner that’s full of flavor and simple to prepare. A comforting family favorite you’ll want to add to your weekly meal rotation!

Ingredients

Units Scale

1 16 oz bottle salsa verde ((your favorite brand, I used Herdez))
1/2 cup sour cream
1 lb chicken, shredded
1 15 oz can black beans (drained and rinsed)
1 can diced green chiles
4 oz cream cheese, softened
1/2 tsp salt, more to taste
2 tbsp taco seasoning
1 cup shredded Monterey Jack cheese ((for topping the enchiladas))

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Instructions

Make the Sauce: In a small mixing bowl, combine the salsa verde and sour cream. Whisk together until combined and the mixture is smooth and creamy. Set aside while you prepare the filling.
Prepare the Filling: Begin by cooking the chicken. Once the chicken has cooled enough to handle, shred finely using two forks or your hands.
To a large mixing bowl, add the cooked chicken, black beans, green chilis, cream cheese, taco seasoning, and salt. Mix together until combined and then set aside.
Assemble Enchiladas: Preheat oven to 350 degrees. Assemble the enchiladas by placing a spoonful of the filling mixture down the middle of each tortilla. Roll the tortilla up tightly and place seam side down in a greased 9 x 13 baking dish.
Pour the creamy salsa verde mixture directly over the top of the enchiladas, being sure to evenly coat them. Top with shredded cheese before placing in the oven to bake.
Bake: Bake uncovered for 25 minutes or until brown and bubbly. Serve immediately while they're nice and hot. Garnish with your favorite toppings. Enjoy!

Notes

Storage: Leftovers can be transferred to a sealed container and refrigerated to enjoy for up to 3 days.
Make Ahead Instructions: Follow the recipe to assemble the enchiladas (waiting to top them with the sauce and cheese), then wrap the pan tightly with foil. Store in the fridge for up to 2 days, then add the sauce and shredded cheese before baking as directed.
Freezing Instructions: Baked enchiladas will store well wrapped tightly in aluminum foil for up to 3 months. Alternatively, they can be assembled and then frozen without baking first. Thaw in the fridge before baking as directed.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: Mexican