Chicken Enchiladas Verde

I’ll be the first to admit — I’m not the one in our household who typically prepares the southwest, Mexican, and Tex-Mex dinners. Well, except for the chicken tortilla soup (HERE); that’s all me! 😉 Dave is a phenomenal cook and having grown up in San Antonio, he’s had a lifetime’s worth of practice. But, when it comes to stepping outside of the tried and true, old faithful dishes he’s made for years, I’m totally up for the challenge. Whenever we go to Tex-Mex restaurants, I typically order some version of the same thing — chicken enchiladas verdes. While they’re all a little different, the idea is usually the same: creamy green salsa, cheese, and finely shredded chicken. I started experimenting a few months ago and today, I’m sharing my version of my trusty fav — good for family and perfect for weeknights (or any nights) — a big pan of cheesy chicken enchiladas verde.

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Family Friendly! Recipe for Cheesy Chicken Enchiladas Verde (that are super easy!)

Chicken Enchiladas Verde Ingredients

I have used different versions of similar ingredients and while I have my preferences, any of them can achieve a similar result. Here are the included ingredients that you can substitute or choose other options.

  • Onion: while I prefer purple onion, truly, any onion will do.
  • Salsa verde: I use it in the jar and I prefer Trader Joe’s to other brands. That said, the Trader Joe’s is only 12 oz. so you would likely need at least two jars to get enough coverage. I have made it with 12 oz. and while there’s little room for error, I was able to make it work. Other store brands are fine, also, or, you may prefer to make your own salsa verde!
  • Greek yogurt: I use Greek yogurt for a sour cream substitute whenever I can — there are some people who swear they have to have regular, full fat sour cream wherever sour cream is used… I’m not one of those people. Greek yogurt is so similar to me but it is a smidge tangier. Even though I use Greek yogurt, you can still opt for sour cream in this recipe 😉
  • Corn tortillas: I don’t usually prefer corn tortillas but for enchiladas, I do. You can still use flour if you like.
  • Cheese: I typically go for Monterey Jack or a Mexican blend but you can totally experiment with your cheeses!
  • Garlic: The garlic I use to saute is the minced garlic in the jar we keep in the fridge. You can totally go for a fresh clove.
  • Chicken broth: Whenever I boil my chicken for a recipe or casserole, I like to cook it in broth — I just think it gives more flavor. That said, I usually won’t go above an extra can; I will use water to finish filling the pot. While I think chicken is better with broth, you can substitute water (just make sure to use lots of seasonings when you boil it).
  • Kitchenaid mixer: This is how I shred my chicken, on the “2” setting, with the paddle attachment for about a minute. It’s quick, easy, and gets the chicken really nice and fine. If you don’t have a mixer for this shortcut, use two forks and chop. The more fine the shred, the better. As a tip, I actually purchased my Kitchenaid mixer through eBay’s Kitchenaid shop, fully backed and refurbished with a Kitchenaid warranty for a fraction of the price. It comes in original packaging and you would have no idea — it literally is made to be brand new. You can also shop replacement parts and attachments through their eBay storefront also, HERE.

Delicious Chicken Enchiladas Verde Recipe

How to Make Chicken Enchiladas Verde

This recipe yields approximately 12 enchiladas — perfect for a family of four. While they are definitely best, fresh from the oven, they can be enjoyed as leftovers, also. Serve with a side of rice and enjoy! Be sure to read the note regarding the corn tortillas, following the recipe.

Delicious Chicken Enchiladas Verde Recipe
5 from 3 votes
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Cheesy Chicken Enchiladas Verde

Cheesy Chicken Enchiladas made with green salsa, Greek yogurt, and corn tortillas

Course Main Course
Cuisine Mexican
Keyword casserole, chicken, family, weeknight
Prep Time 40 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 chicken breasts
  • 1 can chicken broth
  • 1 tsp garlic salt
  • dash of pepper
  • 1 16 oz jar salsa verde
  • 1/4 C plain Greek yogurt (could use sour cream instead)
  • 1 Tbsp olive oil
  • 1 small can green chiles
  • 1/2 large finely diced onion
  • 1 Tbsp minced garlic
  • 1 package corn tortillas (will use approx. 12 tortillas)
  • 2 C shredded cheese (I use Monterey Jack)
  • 1/4 C washed, chopped cilantro leaves (for garnish)
  • extra Greek yogurt or sour cream (for garnish)

Instructions

  1. Add chicken and chicken broth to a pot; add water until chicken is covered. Add garlic salt and pepper and boil for 13 minutes, or until chicken is cooked through and no longer pink in the center.

  2. While chicken is boiling, combine jar of salsa verde and Greek yogurt together; stir until well mixed.

  3. Using a spoon, drizzle and spread a very thin layer of the salsa mixture on the bottom of a 9"x13" baking dish (this will prevent the tortillas from sticking). Set dish to the side.

    Green Salsa Enchiladas
  4. Once the chicken is finished, remove from pot and shred, finely. To make this step incredibly easy -- and save time -- I place the cooked chicken into the Kitchenaid mixer and using the paddle attachment, set it at a "2" until the chicken is finely shredded. Set chicken to the side.

    Shredded Mexican Chicken
  5. In a saucepan, heat olive oil on the stove over medium heat. After about two minutes, add diced onion and minced garlic and saute until onions are wilted. Stir in can of green chiles and then add the shredded chicken. Add approx. 1/2 cup of the salsa mixture to the saucepan and stir well until everything is "wet". Remove mixture from the stove and set to the side.

    Chicken Enchiladas Verde Chicken Mixture
  6. Preheat oven to 350°.

  7. Lay a corn tortilla flat and scoop a one to two spoon's worth of filling to place in the middle of the tortilla, filling it vertically. It should be a little less than one third covered so there is plenty of tortilla to wrap around the mixture. GENTLY roll the tortilla, then place the tortilla in the baking dish with the opening side facing down. Repeat the process, lining each enchilada close to the one before it. *see notes within post regarding tortilla warming options!

    Chicken Enchiladas with Corn Tortillas
  8. Once your enchiladas are positioned snugly in the baking dish, drizzle the remainder of the verde sauce on top. You can use a spoon or brush to spread evenly, making sure the top is well coated.

    Enchiladas with Green Salsa
  9. Top evenly with shredded cheese and place in the oven for approx. 20 minutes.

  10. Once the cheese is melted and the enchiladas are heated through, remove from the oven and garnish with cilantro and Greek yogurt/sour cream. Enjoy!

Cheesy Chicken Enchiladas Verde Recipe for Busy Weeknights

Corn Tortillas: Reader Recommendations

I shared a brief glimpse overview of the process in making the chicken enchiladas verde on Instagram stories a couple months ago. When I got to the part in rolling the tortillas, I had several messages from viewers suggesting a number of ways to make the tortillas more pliable and less likely to crack. As I mentioned earlier in the post, Dave is well versed in all things tortilla and whenever he makes a dish with corn tortillas, he actually does dip them in hot oil before filling them. Me on the other hand, I skipped that step (despite his encouragement haha). He thinks it enhances the corn tortilla flavor too, this way, so if you’re in the same camp, by all means, dip those babies in oil before filling! Even though there were some cracks in the tortillas, they get covered in sauce and cheese and scooped out — almost like a casserole — and worked perfectly fine. The most common suggestion was to microwave them with a damp paper towel for a few seconds in the microwave. I tried a few versions of this method and while it may have helped a little, they still tend to crack slightly so it wasn’t much different. My recommendation is that if you have the materials on hand and don’t mind the extra calories and step, go for dipping in the oil before filling. If you want to stay away from that, you can try them as is (being careful) — if they crack, totally try them in the microwave with a damp paper towel.

Yummy (EASY!) Chicken Enchiladas Verde Recipe

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12 Comments

  1. 5.28.20
    Gretchen Thomas said:

    5 stars
    These look absolutely delicious! I also appreciate the extensive detail and option choices you provided. As a plus for me, I typically have all of these ingredients on hand. Will try for sure!

    • 5.29.20

      Nan, We have come to love this dish! You are right, it is great since we also usually have most ingredients on hand. It also provides a great use for the Trader Joe’s salsa verde that we love.

  2. 5.28.20
    Joss said:

    These look delicious! I can’t wait to try your recipe. Thanks for the great directions. I never thought about using Greek yogurt…. I’ll give that a try as well. Thanks Kelley!

    • 5.29.20

      Hi Joss, Thank you so much for stopping by. This dish has quickly become a favorite of ours. I have made a few tweaks along the way, so wanted to provide the details. I have transitioned to the Greek yogurt from sour cream for everything! I don’t think I will ever go back. I hope you will give it and this dish a try.

  3. 5.28.20
    Cecilia from Georgia said:

    These look so yummy! Your instructions are very clear and I appreciate alternatives to some of the ingredients. Dave should start his on food blog! Good idea about oil on the corn tortillas. Never heard that before!

    • 5.29.20

      Hi Cecilia, Thank you, as always, for taking a look. This dish has become a family favorite. I agree that Dave should start his own food blog. He is definitely the chef in the family.

  4. 6.1.20
    Sharon said:

    Mmmmmmm! This looks so yummy! I am often looking for a family-friendly recipe for nights when our son’s family joins us for dinner (we go from just hubby and me to +6 with my son, daughter-in-law and four precious granddaughters!). We all love Mexican/Tex-Mex and I can see this making it to our table some night soon!

    • 6.4.20

      Sharon, Thank you so much for stopping by to check out this recipe. The recipe could easily be doubled if you need to feed your entire clan. I assure you this dish has become a hit in our home. xoxo

  5. 6.2.20
    Courtney Noga said:

    5 stars
    I made these on Saturday and they were a big hit ❤️ keep the great recipes coming! My family is very picky and everyone ate them. Thank you!

    • 6.4.20

      Hi Courtney, Thank you so much for trying the recipe. I am so glad this dish was a hit with your family! We love it too and I just had to share. xoxo

  6. 7.14.20
    Andrea M said:

    5 stars
    I just made this and my husband devoured it! It was delicious!

    • 7.17.20

      Andrea, I am so glad this dish was a hit. We love it too and will continue to keep it in our rotation. I sure do appreciate you taking the time to provide your feedback.

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