Bright, tangy salsa verde, melty cheese and tender corn tortillas — these baked enchiladas verdes are exactly what you see in the photo: rolled tortillas filled with seasoned chicken (or beans for a vegetarian version), bathed in green salsa, topped with a blanket of cheese and baked until golden. They’re perfect for family dinners, potlucks, and they perform very well on food blogs monetized with AdSense because they’re visual, easy to follow, and shareable.
Ingredients (6–8 servings)
- 3 cups cooked shredded chicken (rotisserie chicken or poached breasts) — or 3 cups cooked pinto/black beans for vegetarian
- 2 cups salsa verde (store-bought or homemade — see note)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1 tbsp vegetable oil or olive oil
- Salt and freshly ground black pepper to taste
- 12 corn tortillas (soft) — warm them briefly so they don’t crack when rolling
- 2 cups shredded Mexican blend cheese (or a mix of cheddar + Monterey Jack)
- 1 cup sour cream or Mexican crema (for serving)
- 2 tbsp chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
For a quick homemade salsa verde (optional)
- 1 lb tomatillos, husked and rinsed
- 1 small jalapeño (seeded if you want milder)
- 1/2 cup chopped onion
- 1/2 cup fresh cilantro
- 1 clove garlic
- Salt to taste
Roast or boil tomatillos and jalapeño, then blend with the remaining ingredients until smooth.
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar) baking dish.
- Heat oil in a skillet over medium heat. Add the chopped onion and cook until translucent (3–4 minutes). Add the minced garlic and cook 30 seconds until fragrant. Stir in cumin and smoked paprika, then add the shredded chicken (or beans). Season with salt and pepper and toss until heated through. Remove from heat.
- Pour about 1/2 cup of salsa verde into the bottom of the prepared baking dish and spread into an even layer — this prevents sticking and keeps enchiladas moist.
- Warm the corn tortillas for 10–20 seconds on each side in a dry skillet or wrapped in a damp towel in the microwave; this prevents cracking. Place about 1/4 cup of the chicken mixture down the center of each tortilla, roll tightly and place seam-side down in the dish. Repeat with all tortillas.
- Pour the remaining salsa verde evenly over the rolled enchiladas, making sure each one gets covered. Sprinkle the shredded cheese generously over the top. If you like an extra creamy finish, dollop small spoonfuls of sour cream between cheese before baking.
- Bake uncovered for 18–22 minutes, or until cheese is completely melted and bubbling and edges start to brown. For a golden top, switch the oven to broil for 1–2 minutes — watch closely so it doesn’t burn.
- Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and serve with lime wedges and extra sour cream on the side.
Variations & Tips
- Vegetarian: Use seasoned black beans or roasted vegetables (peppers, zucchini) in place of chicken.
- Spicier: Add minced chipotle in adobo to the filling or leave jalapeño seeds in the salsa.
- Creamier sauce: Mix 1/2 cup sour cream into the salsa verde before pouring over the enchiladas for a richer texture.
- Make-ahead: Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if chilled.
- Freezing: Freeze fully assembled, unbaked enchiladas (tightly covered) for up to 2 months. Bake from frozen at 375°F (190°C) for ~40–50 minutes, covered for the first 30 minutes.
Serving suggestions
Pair with cilantro lime rice, refried beans or a crisp green salad. Top with diced avocado, pickled onions, or extra cotija cheese for texture.
SEO & AdSense tips for your WordPress post
- Use the H2 title above (or a close variant) as your post title and include the keyword phrase “enchiladas verdes” and “baked green enchiladas” in the first 100 words.
- Add an engaging meta description (~150 characters): “Easy baked enchiladas verdes — tangy salsa verde, shredded chicken, melty cheese. Step-by-step recipe for weeknight dinners and entertaining.”
- Use at least 2 high-quality images (wide shot and close-up) with descriptive alt text, e.g., “Baked enchiladas verdes topped with melted cheddar and Monterey Jack cheese” — alt text helps accessibility and SEO.
- Break the recipe into clear sections (Ingredients, Directions, Tips) and use bullet lists — AdSense pages that load quickly with readable formatting perform better.
- Include a short printable recipe card near the top (or a jump link to it) to increase time on page and shares.
- Add internal links to related recipes (e.g., “cilantro lime rice” or “homemade salsa verde”) — internal linking improves crawlability and user engagement.
Final note
This recipe is flexible and scales easily. It hits the perfect sweet spot for blog readers: visually appealing, simple steps, and options for dietary preferences — content that tends to attract clicks and shares, which is helpful for AdSense revenue. Enjoy — and don’t forget to photograph one close, melted-cheese shot for your post!