These Green Enchiladas are filled with marinated chicken, spinach, black beans, rice and cheese and topped off with an authentic salsa verde and cheese.
This recipe is one that I have made so many times I can’t believe I’ve never posted. It’s seriously my husband’s favorite meal (he requests it for his birthday every year) and it is always a hit. What’s even better is that it really is so easy to make.
Green Enchiladas Ingredients
Every time I make these, they are slightly different. Seriously feel free to add in whatever you want just make sure to make the salsa verde because it’s awesome. This time all I did was grill some chicken, add in some black beans, spinach, rice (I cooked this while I was baking the chicken), and cheese into tortillas, smother them in salsa verde then bake for 15 minutes and serve with lots of cacique cheese, and guacamole.
From start to finish it takes about an hour and they are so worth it! And I would recommend making double what you will need so you can have extras! These reheat really well and are perfect to bring to work.
Green Enchilada Toppings
Top with whatever additional toppings you like such as sour cream, Mexican crema, pico de gallo, chopped cilantro, or sliced avocado or jalapeños. My favorite topping is guacamole and not just any guacamole but homemade guacamole. Here is my favorite guacamole but you can use store bought guacamole too.
Guacamole Ingredients
- 2 avocados, peeled
- 1 small tomato, diced
- 1 tbs diced red onion
- 3 tbs cup Cotija cheese
- 1 small jalapeno, deseeded and diced
- 2 tbs fresh lime juice
To make the guacamole, simply mash up the avocados and mix with the diced tomato, onion, cotija cheese, jalapeño and lime juice.
Green Enchiladas with Salsa Verde
These Green Enchiladas are filled with marinated chicken, spinach, black beans, rice and cheese and topped off with an authentic salsa verde and cheese.
Ingredients
Chicken Marinade
- 2 tbs fresh lime juice
- 1 tsp chili powder
- 1/4 cup extra virgin olive oil
- 1 tsp cumin powder
- 1 garlic clove (minced)
- 1/2 tsp salt
Enchiladas
- 3 chicken breasts (about 1.25 lbs each)
- 2 tbs cooking oil
- 1 (10 ounce) package frozen spinach, chopped, thawed, drained, and squeezed dry
- 5 (10 inch) flour tortillas
- 1 cup rice, cooked
- 15 oz can black beans, drained
- 1 cup Mexican blend cheese, divided
- 1/4 cup cotija cheese, I use Cacique
Salsa Verde (or use store bought)
- 10 tomatillos
- 2 serrano chiles
- 1/4 yellow onion
- 2-3 garlic cloves
- 2 tbs fresh lime juice
Instructions
Enchiladas
- Place the marinade ingredients in a Ziploc bag, shake to combine then add chicken. Allow to marinate in the fridge for 30 minutes or overnight.
- Add oil to a skillet over a medium high heat then add chicken and allow to cook for about ten minutes. Flip and repeat until fully cooked. Remove from heat and set aside for 15 minutes.
- Add the spinach to the same pan with remaining oil. Toss for 1 to 2 minutes, or until the spinach is slightly wilted. Remove from heat and set aside.
- Preheat the oven to 350°F.
- Shred the chicken using two forks.
- Place equal parts chicken, rice, 1/2 cup Mexican blend cheese, black beans, chicken and spinach in the center of each tortilla. Then roll and place in a 9x13-inch baking dish, seam side down.
- Cover with a ladle or two full of salsa verde, sprinkle with remaining Mexican blend cheese and cotija.
- Place in the oven and bake for 15 minutes or until salsa verde is bubbling and cheese is melted.
Salsa Verde
- Bring a large pot of water to a boil.
- Place the tomatillos and serrano chiles in the pot and allow to cook until the skin of the tomatillos have turned a dark shade of green (this should take about 30 minutes).
- Add the tomatillos and serrano chiles (without any of the cooking water) into a blender.
- Add in the onion, garlic, and lime juice and blend until smooth.
- Transfer to a sauce pan and bring to a simmer.
Notes
Use Mexican blend cheese, cheddar, mozzarella, Monterey Jack any cheese you prefer.
Try these Mexican dishes next or serve them all at your next fiesta!
