Recipe: Enchiladas Verdes with Chicken

One of the simplest, cheapest, most delicious meals we eat on a monthly basis are Enchiladas Verdes with Chicken.

Recipe: Enchiladas Verde with Chicken

2 cups shredded chicken (you can use a Rotisserie chicken if you don't want to cook the chicken yourself or you can see my simple recipe below)
1 16oz jar of Verde salsa (I personally like La Victoria mild)
1/4 cup sour cream
3/4 cup Cilantro, leave removed from stems
Salt and pepper to taste (I use 1/2 teaspoon of Kosher salt and 1/8 teaspoon of pepper)
1 1/2 cups Monterey Jack cheese
8-10 6" corn or flour tortillas (I prefer corn)

Preheat oven to 350 degrees.

Spray a 9x13 with non-stick cooking spray.

Place salsa, sour cream and cilantro in a blender and puree.  Taste and then, season as desired with salt & pepper.  Mix 1/2 cup of the puree with your shredded chicken and 1/2 cup of the cheese.  Pour another 1/2 cup of the puree into the bottom of your baking dish to lightly coat the bottom.  Reserve the remaining 1 cup.

Warm tortillas in the microwave for 15-20 seconds until soft and pliable.  Then, spoon approximately 1/4 cup of the mixture into each tortilla, rolling tight and placing seamside down in your dish.

Pour remaining 1 cup of puree over tortillas.  Sprinkle remaining 1 cup of cheese over the puree.

Bake 35 minutes until cheese is melted and sauce is bubbling.

Basic Shredded Chicken:
Place two boneless, skinless chicken breasts in a crockpot with 1/2 cup stock, 1/4 cup fresh cilantro leave, 1 teaspoon cumin, 1/2 teaspoon Kosher salt and 1/8 teaspoon pepper. 

Set on low for 4-6 hours until cooked through.  Remove chicken and let cool.  Shred (I just use my hands).


  1. I've made this meal many times. We've tried a few different recipes, and while they are all good, this one is so easy that I keep coming back to it. Perfect to a weeknight dinner with leftovers for lunch.


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