Yield: 6 servings
Easy, Cheesy Chicken Enchiladas Verdes
These cheesy chicken enchiladas require very few ingredients, one bowl, one pan, and just a few minutes to prepare. The perfect weeknight meal!
How about a margarita with your enchiladas? Pomegranate Margaritas are my favorite beverage to serve with Chicken Enchiladas and can be prepared by the glass or by the pitcher.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
- 2 cups (11 ounces) cooked, shredded chicken
- 1 teaspoon ground cumin
- 3/4 cup (170 grams/ 6 ounces) sour cream
- 3 1/2 cups (400 grams/ 14 ounces) shredded Monterey Jack cheese
- One 15-ounce jar (2 cups) of salsa verde (*See note)
- 1/3 cup (76 grams/ 2.66 ounces) heavy cream
- 5 large flour tortillas
For serving (optional):
- 1/2 cup chopped green onions
- 1 cup diced tomatoes or cherry tomatoes, cut in half
Instructions
- Heat oven to 350 degrees F (176 degrees C).
- Add the cooked chicken, cumin, sour cream, and 2 cups of cheese to a large bowl and stir to combine.
- In a bowl or skillet, stir the salsa verde and heavy cream together. Spread about 1/2 cup of the creamy salsa verde across the bottom of a 9-inch square baking dish.
- Divide the chicken enchilada filling between 5 tortillas, spreading it down the middle of the tortillas, rolling them up, and placing them in the baking dish.
- Pour the rest of the creamy salsa over the top of the enchiladas, spreading it out to cover them completely. Sprinkle the top with the remaining cheese.
- Spray a sheet of aluminum foil with baking spray (or brush it with a bit of vegetable oil). This will keep the cheese from sticking to it as the enchiladas bake. Cover the pan with the foil and place in the oven. Bake for 50-60 minutes, until the cheese is melted and the sauce is bubbling around the edges of the pan.
- Let cool for about 5 minutes in the pan then serve with toppings.
Notes
- Roast Chicken is on the menu at my house on a regular basis and I always roast more than one chicken at a time. One gets eaten for dinner the night I roast them and the meat from the other is saved for something else later in the week - like these enchiladas. Over the years, I've found two super simple methods for roasting chickens. https://alittleandalot.com/simple-roast-chicken/
- If you've never had the pleasure of a warm, homemade flour tortilla, I encourage you to make them just once. They are much easier than you might think and your effort will be rewarded 100 fold. This is my favorite Homemade Tortilla Recipe.
- When peppers and tomatillos are in season, I love to make my own Salsa Verde. The rest of the year, I purchase it in jars. My favorite brand of Salsa Verde is Herdez.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 607Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 133mgSodium: 1061mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 32g