Easy Salsa Verde Chicken Enchiladas
On days where you don't have extra time to make everything homemade, taking short cuts are helpful so that you can still enjoy a delicious, home cooked meal the whole family loves! For these enchiladas, I slow cook the chicken during the day in my crockpot, then in the evening I shred it and add fresh cilantro before using it as part of my enchilada filling. It turns out so tender and tasty! For this recipe I use pre-made salsa verde and tortillas for a time saver, and it still has that delicious, homemade taste!
Slow Cooked Cilantro-Lime Chicken Enchilada Filling
This shredded cilantro-lime chicken is amazing in these salsa verde enchiladas, but it would also be yummy in burritos or over nachos. Before adding onion to the slow cooker, lightly oil coat a heated pan and add in diced onion. Season them with a pinch of salt and pepper, then sauté until the onions are tender. In a lightly oiled crockpot, add the chicken breasts, sautéed onions, chicken broth, dry seasoning mixture, the juice of 1 1/2 limes, minced garlic and diced tomato. Add a small drizzle of olive oil over the top of the chicken. Slow cook on low for best results. Once chicken is fully cooked, shred it, strain it, then add it to a large bowl. Squeeze the juice from the remaining lime half over the chicken, and mix in freshly chopped cilantro. For an easy shredding trick, use forks to separate chicken into medium size pieces, then use a mixer on low to get the chicken shredded into small pieces. Make sure to cover the top holding the lid as best as you can while doing it, so that you don't have chicken flying out of your crockpot ;)
Salsa Verde Chicken Enchiladas
Preheat oven to 350 degrees and lightly coat baking dish with oil. On a flat surface, fill each tortilla individually, spooning chicken in a line down the middle of the tortilla, then top with shredded cheese. Roll up the tortilla and place it facing seam side down in your baking dish. Repeat until your baking dish is full with rolled tortillas. I used large tortillas here, and cut them into portions with a spatula, but you can use smaller tortillas for individual portions. Next, spoon the salsa verde to fully coat the tops of your enchiladas. Make sure you also drizzle it in between and around the sides of the tortillas. After that, top them off with shredded cheese. Place foil over your baking dish and bake enchiladas for 15 minutes. Remove foil and bake uncovered for another 10-15 minutes or until cheese is golden. Add your desired toppings and enjoy!
*2 large chicken breasts
*2 whole limes - juice drizzle
*Extra virgin olive oil
*4 whole cloves of garlic - minced
*1-2 cups fresh cilantro - chopped
*1/2 large yellow onion - diced
*1/3 cup chicken broth
*1 small tomato or 1/2 large tomato - diced
*Shredded Mexican cheese blend
*Salsa Verde (I used the Herdez brand, 16 oz.)
*Avocado (optional for topping)
-If you like your enchiladas a little more spicy, slow cook a diced jalapeño with the chicken
Dry Seasoning Mix:
Salt, pepper, cumin, chili powder, garlic powder, and paprika. Mix seasonings together before spreading it over raw chicken in the crockpot. I season to taste, but it's approximately 1 tsp salt, and 1/2 teaspoon of all the other dry seasonings.
I hope that you enjoy this recipe! Xo