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Created by the Genie — AI-generated, review before relying on it
Corn tortillas rolled with seasoned shredded chicken and monterey jack, smothered in tangy salsa verde and baked until bubbly.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat oven to 375°F.
Step 2
Heat the oil in a skillet over medium heat and cook the onion for 4 minutes until softened.
Step 3
Stir in the shredded chicken breast and 1/2 cup of the salsa verde, cooking for 3 minutes until warmed through and combined.
Step 4
Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
Step 5
Spoon the chicken mixture down the center of each tortilla, sprinkle with a little monterey jack cheese, and roll tightly; place seam-side down in a baking dish.
Step 6
Pour the remaining salsa verde over the enchiladas and top with the remaining monterey jack cheese.
Step 7
Bake for 20 minutes until the cheese is melted and bubbly.
Step 8
Top with dollops of sour cream before serving.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
