Creamy Chile Verde Chicken Enchiladas with a mixture of creamy verde salsa sauce and shredded chicken is a great quick weeknight dinner recipe.
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Salsa verde enchiladas
This easy Creamy Verde Chicken Enchiladas recipe is a great way to get a flavorful meal on the table fast.
Created in partnership with Pace® the creamy chicken enchiladas are made using their jarred green salsa verde in a creamy green sauce that’s used in the shredded chicken filling. And as a the enchilada sauce topping that is poured over top that gets puffy and golden brown after baking.
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?
📖 Recipe
Ingredients
- 8 ounces boneless, skinless chicken breast halves
- ⅔ cup low sodium chicken stock
- 1 teaspoon dried oregano
- 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 oregano. 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.⅔ cup low sodium chicken stock, 1 teaspoon dried oregano, 8 ounces boneless, skinless chicken breast halves
- For filling, combine shredded chicken, 2 tablespoons scallions, 2 cups cheese and 2 tablespoons cilantro.4 cups mozzarella cheese, ¼ cup scallions, ¼ cup fresh cilantro
- For sauce, combine sour cream, Pace® Salsa Verde and verde enchilada sauce.1 ¼ cup sour cream, 1 ¼ cup Pace® Salsa Verde, 10 ounces verde enchilada sauce
- Stir ¾ cup creamy verde enchilada sauce into chicken and cheese filling to season the mixture. Set remaining enchilada sauce aside for later.
- 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.6 large flour tortillas
- Top filled enchiladas with remaining creamy verde sauce. Then top with the remaining shredded 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
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Eddy
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