Step 1 of 11
Easy Chicken Enchiladas Verdes
Preheat oven to 350°F.
Step 2 of 11
Easy Chicken Enchiladas Verdes
Spoon 1/2 cup of salsa verde into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining salsa for later use.
Step 3 of 11
Easy Chicken Enchiladas Verdes
Place the shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a large mixing bowl. Mix with a rubber spatula to combine.
Step 4 of 11
Easy Chicken Enchiladas Verdes
Place a few corn tortillas on a plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
Step 5 of 11
Easy Chicken Enchiladas Verdes
Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam side down in the sauced baking dish. Repeat with remaining tortillas and filling.
Step 6 of 11
Easy Chicken Enchiladas Verdes
Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle the shredded cheese over the top.
Step 7 of 11
Easy Chicken Enchiladas Verdes
Cover the dish with aluminum foil.
Step 8 of 11
Easy Chicken Enchiladas Verdes
Bake the enchiladas on middle rack of oven for 20 minutes.
Step 9 of 11
Easy Chicken Enchiladas Verdes
Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
Step 10 of 11
Easy Chicken Enchiladas Verdes
Check to see that enchiladas are done. Remove from oven or add time as needed.
Step 11 of 11
Easy Chicken Enchiladas Verdes
Allow the enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.