Creamy Chile Verde Chicken Enchiladas packed with the bold flavor of jalapeno, cilantro and tomatillo are a BIG hit for any crowd.
Course Main Course
Keyword cilantro, tomatillos
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Tristin Rieken
8ouncesboneless, skinless chicken breast halvesabout 4
⅔cuplow sodium chicken stock
1sprigfresh oreganoor 1 teaspoon dried
1 ¼cupsour cream
1 ¼cupPace® Salsa Verde
10ouncesverde enchilada sauce1 ¼ cup
¼cupfresh cilantroleaves only
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 9x13" 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.