Creamy Chile Verde Chicken Enchiladas with a mixture of cream cheese white sauce and flavorful verde green sauce are always a crowd pleaser, whether serving two or a group!
This easy quick dinner recipe is perfect for weeknight meals or to serve to a large group at parties.
Salsa verde enchiladas
This best easy Creamy Verde Chicken Enchiladas recipe, created in partnership with Pace® , are the perfect way to get a flavorful meal on the table fast.
Chicken enchiladas are an easy oven baked dinner. Like lasagna or a casserole chicken enchiladas are not difficult to make but take a few step by step instructions to ensure that you the best enchiladas that are not soggy. Perfect for a crowd or to feed two and store in the refrigerator or freezer for later!
An easy home cooked meal that doesn’t take long to prepare using great quality store bought ingredients.
Ingredients
- Boneless, skinless chicken breasts – or substitute chicken thighs, or pre-cooked rotisserie chicken to get this quick meal on the table even fast. Use leftover chicken or shredded rotisserie chicken to get this meal on the table even faster! Or you can make enchiladas without chicken and substitute ground or shredded beef or pork. Or make vegetarian enchiladas with cooked, cubed sweet potato and/or canned black beans (drained and rinsed) instead.
- Chicken stock
- Oregano – fresh or dried
- Sour cream
- Salsa Verde – Salsa verde is a combination of tart tomatillos, spicy jalapeños and bright cilantro. Verde sauce is great as a marinade, a base for soups and stews, a flavorful dip, and as a verde enchilada sauce. Pace® Salsa Verde is available in a variety of textures and heat levels. Use mild green sauce or make spicy enchiladas with a spicy verde salsa instead. Or you can substitute homemade salsa verde made from roasted onions, garlic, chili peppers, mild green peppers, lime and cilantro (among other things).
- Cheese – The best cheese for enchiladas is any good mild, melting cheese. This enchilada recipe uses shredded mozzarella cheese but you can substitute Monterey jack cheese, or even better Mexican queso Oaxaca if you can find it at your local grocer. Or you can make enchiladas with a combination of cheese.
- Fresh cilantro
- Scallions
- Flour tortillas – or you can also use warmed corn tortillas instead of flour tortillas.
Step by step instructions
- Start by making a 3 ingredient creamy verde enchilada sauce that’s as flavor packed and delicious as fully homemade but can be stirred up in just a few seconds using jarred Pace salsa verde. Stir salsa verde, sour cream and green enchilada sauce together.
- Cook and shred chicken, or use a rotisserie chicken.
- Mix shredded chicken with ¾ cup creamy verde sauce, a little cheese, scallions and cilantro to make filling. And set remaining sauce aside.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9×13″ baking dish by lightly greasing the bottom and spreading ½ cup creamy verde enchilada sauce on the bottom.
- Roll up filling evenly in 6 tortillas and place seam side down in dish.
- Cover enchiladas with remaining sauce and the last of the cheese.
- Bake, uncovered, until hot and bubbly about 35 – 45 minutes. Remove from oven and let stand 5 minutes.
- Garnish with cilantro and scallions.
- Enjoy!
How to make ahead
Enchiladas are the perfect make ahead meal because they can be prepared ahead of time then simply popped in the oven before guests arrive. Perfect for football parties and more!
To make Creamy Verde Chicken Enchiladas ahead of time prepare up to three days in advance and refrigerate, covered tightly. When ready to serve remove cover and bake in preheated oven. Alternately you can freeze enchiladas, tightly covered, for up to three months and bake frozen increasing cooking time slightly.
How to serve
Serve enchiladas with variety of salsas, sauces and extra toppings like sour cream, green onions, cilantro, jalapeños and hot sauce so everyone can customize their plate to fit their own tastes. There are many things that go with chicken enchiladas like traditional rice and beans. Or try enchiladas with a fresh green salad or Cilantro Lime Coleslaw. And how about some some easy oven baked Mexican pastries for dessert?
Ingredients
- 8 ounces boneless, skinless chicken breast halves about 4
- ⅔ cup low sodium chicken stock
- 1 sprig fresh oregano or 1 teaspoon dried
- 6 large flour tortillas
- 1 ¼ cup sour cream
- 1 ¼ cup Pace® Salsa Verde
- 10 ounces verde enchilada sauce 1 ¼ cup
- 4 cups mozzarella cheese shredded
- ¼ cup fresh cilantro leaves only
- ¼ cup scallions sliced
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large skillet combine chicken, broth, and oregeno. Bring to a boil, reduce heat and simmer covered until chicken is no longer pink, about 15 minutes. Drain, them using 2 forks shred into bite sized pieces.
- For filling, combine shredded chicken, 2 tablespoons green onion, 2 cups cheese and 2 tablespoons cilantro.
- For sauce, combine sour cream, Pace® Salsa Verde and verde enchilada sauce.
- Stir ¾ cup creamy verde enchilada sauce into filling, and set remaining sauce aside.
- Prepare a 9×13″ baking dish by lightly greasing the bottom and spreading ½ cup creamy verde enchilada sauce on the bottom.
- Divide filling in half in the bowl, and again in thirds to visually make 6 portions. Roll up filling in tortilla and place seam side down in dish. Repeat with remaining tortillas.
- Cover enchiladas with remaining sauce and the last 2 cups of cheese.
- Bake, uncovered, until hot and bubbly about 35 – 45 minutes. Remove from oven and let stand 5 minutes. Garnish with cilantro and scallions and serve.
Nutrition
Everette Kalil
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ONE armed MAMA
Hi Everette!! Thanks so much for following along 🙂 Keep up the shout outs, I love seeing them 🙂
Eddy
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