Creamy Chile Verde Chicken Enchiladas packed with the bold flavor of jalapeno, cilantro and tomatillo are a BIG hit for any crowd.
With only a handful of ingredients and a few minutes of prep, you too can have a big dinner win, whether at your next party or just your next quick weeknight meal!
Big, bold flavor FAST
Created in partnership with Pace® these Creamy Chile Verde Chicken Enchiladas are the perfect way to get a flavorful meal on the table fast!
Sometimes we all just need an easy home cooked meal that doesn’t take long to prepare. Using great quality store bought ingredients, lake Pace Salsa Verde, in place of homemade salsa verde is a great way to create home cooked meals quickly.
I love the flavor combination of tart tomatillos, spicy jalapeños and bright cilantro in verde sauce. Verde sauce is great as a marinade, a base for soups and stews, a flavorful dip, as a finishing sauce or as the base for the creamy sauce in these enchiladas.
Ingredients
- Boneless, skinless chicken breasts – or substitute chicken thighs, or pre-cooked rotisserie chicken to get this quick meal on the table even faster. Add cooked cubed sweet potato and/or canned black beans (drained and rinsed) to the filling or use them in place of the chicken for a vegetarian option. Use leftover chicken or shredded rotisserie chicken to get this meal on the table even faster! Substitute ground or shredded beef or pork for the chicken.
- Chicken stock
- Fresh oregano – or substitute dried
- Sour cream
- Pace® Salsa Verde – Pace® comes in a variety of textures and heat levels – use mild sauce to dial the heat down or kick it up to 11 with a spicy variety!
- Verde enchilada sauce – canned enchilada sauce
- Shredded mozzarella cheese – use cotija or Monterey jack or a combination of cheeses in place of the mozzarella cheese.
- Fresh cilantro
- Scallions
- Flour tortillas – use warmed corn tortillas instead of flour.
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!
Make ahead meal for a crowd
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 if you start them at kickoff they’ll be hot and ready by halftime. 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, tightly covered, for up to three months and bake frozen increasing cooking time slightly.
Customize it!
There are so many ways to take this easy Creamy Chile Verde Enchiladas recipe and make it your own, either with the recipe or on your plate!
- Serve the same Pace® flavor that you used as an ingredient as a condiment to top the finished dish. Or, set out a variety of Pace® sauces with extra toppings like sour cream, green onions, cilantro, jalapeños and hot sauce so everyone can customize their plate to fit their own tastes.
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
Greetings! I’ve been following your blog for a long time now and finally got the courage to go ahead and give you a shout out from Huffman Texas! Just wanted to mention keep up the great work!
ONE armed MAMA
Hi Everette!! Thanks so much for following along 🙂 Keep up the shout outs, I love seeing them 🙂
Eddy
Great site. A lot of helpful information here. I’m sending it to
several friends ans also sharing in delicious. And certainly, thank you
to your sweat!