Chicken Enchiladas Verde
Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce.
Somehow the busiest month of the year (in real life) also turned out to be the busiest blog month so far. Craziness. Good stuff though: TWO birthday parties for my daughter’s first birthday, football games, festivals, guest posts, Emeril blogging party, trips out of town, working, and more! Whew!
I had some store-bought salsa verde in the cupboard for awhile now but hadn’t gotten around to using it. I knew I had to make enchiladas verde!
My pictures don’t really do this dish justice. Apparently it is monsoon season in Michigan and doesn’t want to stop raining. So the natural light….well…is non-existent.
Instead of traditional corn tortillas, I used flour tortillas. Either choice would make delicious enchiladas! I also sautéed onions and added them to the filling. This dish came out just how I wanted it to and you guys are going to love it so much. It was easy and delicious. Enjoy!
Make Ahead Tip: Make chicken enchiladas a day ahead and refrigerate before baking. Bake as directed. Or refrigerate after baking, and reheat the next day.
Chicken Enchiladas Verde
Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce.
Ingredients
- 3 cups shredded cooked chicken (see note)
- 2 cups (16 oz. jar) salsa verde, divided
- 16 oz. grated Monterey Jack cheese, divided
- 1/3 cup chopped fresh cilantro, divided
- salt and pepper to taste
- 8-10 flour tortillas
- 1/4 medium yellow onion, chopped
- Sour cream for topping (optional)
Instructions
- Preheat oven to 375°F. Lightly spray 9×13 pan with cooking spray. Spread 1 cup salsa verde on bottom of pan.
- In small frying pan, sauté onions with small amount of olive oil until softened, about 5 minutes.
- In large bowl, mix shredded chicken with 2/3 cup salsa verde, 1 1/2 cups cheese, scant 1/4 cup cilantro, sautéed onions, and salt and pepper to taste.
- Wrap tortillas in two paper towels and microwave for 30-45 seconds so that they are soft and easier to work with.
- Spoon about 1/4 cup of the chicken mixture into a tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until you are out of filling. Drizzle enchiladas with remaining (~1/3 cup) salsa verde and sprinkle with remaining cheese.
- Spray a large sheet of foil with cooking spray and use that to cover the baking dish. Bake for 25 minutes, remove foil and bake for five more minutes.
- Sprinkle with cilantro, let stand for a few minutes and serve, topped with sour cream, if desired.
Notes
- Use homemade salsa verde.
- Make easy shredded chicken in your Instant Pot.
Nutrition Information:
Yield: 4 Serving Size: 2 enchiladsAmount Per Serving: Calories: 1053Total Fat: 57gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 198mgSodium: 1413mgCarbohydrates: 70gFiber: 4gSugar: 1gProtein: 63g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He likes these too! No complaints!
Changes I would make: None. I’m tempted to throw spinach into the filling. I have a problem with adding spinach to everything I make.
Difficulty: Easy easy!
47 Comments on “Chicken Enchiladas Verde”
Amazing how many b’day parties we throw for our kids! Love the enchiladas & always fun being in the SRC with you :)
saving this right away!! I will be making this soon! it looks soo soo soo good!
Saving this to make for the bf! love Mexican food!
I usually like to eat dinner around 7, so I’ll expect these on my table then. YUM.
Stopping by from SRC. Your recipe looks delicious!
this is one of my most favorite dishes. love that you can use chicken, beef, pork or just beans and whichever salsa you want…need to make this soon!
It’s nice to know I’m not the only one who is tempted to throw spinach into everything! I would have done the same thing with the onions for my hubs, too. It looks like this is a definite must-try!
I love enchiladas, my family not so much! Maybe I can make some for ME!!! I pinned your recipe on Pinterest. YUMMMMMMMY!
Thanks for being part of Group B of the SRC with me! If you haven’t got a chance yet, check out my Pioneer Woman Chicken Pot Pie.
http://momscrazycooking.blogspot.com/2011/09/pioneer-womans-chicken-pot-pie-secret.html
I love that blog, you got a great one this month. And those enchiladas look soooo good. I’m not a huge fan of making Mexican at home besides standard tacos and Tex Mex Fajita’s but this one is definitely going to have to be tried!
Great pick for this month’s SRC!
Looks like a great Mexican meal. I love enchiladas! Can’t go wrong with them, ever! And even minus a little natural light, your photos look gorg! :)
Check out my SRC post if you like!
http://steaknpotatoeskindagurl.blogspot.com/2011/09/septembers-secret-recipe-club-reveal.html
Yum! Looks great — I’m loving SRC, so many new recipes to try!
I love enchiladas and am always looking for new flavors to add in… will definitely be trying this one! Great SRC post!
Secret recipe club sounds like so much fun. These look like the turned out great too!
Wonderful great photo’s andi
These look so delicious. I love all of the flavors.
Serious Yumolicious! I’m really hungry after seeing your wonderful photos.
This is my first time joining the SRC. I hope you’ll stop by and visit.
:)
ButterYum
Oh they look delicious! They’re going on my “to make” list!
Looks delicious and I love when you can use up ingredients that you have on hand.
If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Welsh Cakes.
Lisa~~
Cook Lisa Cook
What is with all this rain! Despite the non-natural light, these look delicious and I want to eat one right up!
YUMMMY! Great pick!
I am a red sauce, beefy cheesy enchilada kind of girl. But these? You might have changed my mind! I’ll have to give these verdes a try. :)
You are one busy girl! I love recipes like this for when things are crazy. My husband loves leftovers from this kind of meal, bookmarking this one!
YUM! I love enchiladas, but my fam really isn’t on board with me. These sound fabulous! Great SRC post!
Oh please! I need this! Looks amazing I want to gobble up a whole plate! Pinning it!
Can I tell you how much I love the title of your blog. Awesome! I love this dish. Looks easy and delicious. After moving from Los Angeles to the east coast a year ago I crave good mexican…uh, because they have none here! :) I might throw some spinach in there too…good idea.
Just doing a little Secret Recipe Club surfing. So glad it brought me to your great little piece of cyber space!
Lots of yummy love,
Alex aka Ma What’s For Dinner
http://www.mawhats4dinner.com
I hear you about the natural light. It has been gray, gray, grey except today when I don’t need to take a pic of anything. LOL! Those look great. I am loving SRC and all the great blog to discover.
I don’t use salsa verde enough. I’m going to remedy that by trying these enchiladas. I like the changes you made, by the way.
I love enchiladas and these look great. I don’t have a recipe with green sauce. I love how you rank the recipes at the end of your posts. So helpful!
They do look great. I prefer flour tortillas myself. I think I might attempt this recipe sometime soon.
I love that you kept adding more veggies, and the spinach idea is a great one – I always have spinach on hand. Great SRC pick!
This looks like a great recipe. It is fun cooking with you in the SRC. Hope you are having a great day and thanks for sharing!
Miz Helen
Love chicken enchiladas, but have never had them with chili verde! Might need to try this! Happy SRC reveal day, check out my post at http://savourthesensesblog.com/plum-crunch-my-src-post/ =)
Looks Delicious!!! GREAT SCR CHOICE!
wow! this looks absolutely delicious!! thank you for sharing this.
Since I could eat Mexican for every meal, these look divine! I love verde, and will have to put this recipe on my rotation! Thanks!
I love enchiladas verde, the salsa is so delicious! This recipe looks great
These look simply delicious. Thanks for sharing.
Stopping by from group B. So fun to be in the Secret Recipe Club with you. Great Post! I love chicken enchiladas verde! Well, truth be told…anything Mexican! I hear ya on the natural light…but I’ve had trouble shooting anything that looks like a casserole…maybe it’s my composition. Anyway, yours looks great and made me really hungry!
If you haven’t already, I’d love for you to drop by my blog and check out my SRC recipe this month: Avocado Omelet
I’m so glad you liked these enchiladas. You’ve reminded me that I need to make them again soon. :)
I havent made enchiladas in a while – I may need to give this one a try.
You gave me an idea to make my veggie version soon!
I looove chicken enchiladas verde! Will you send some of that monsooning down here, please? :-)
Happy Monday!
Oh wow these look amazing! I was kind of looking for a different enchilada recipe than I normally make (I love them!). I’ve totally got to check out the Secret Recipe Club too — never heard of it till now!
I love seeing a green sauce in enchiladas. Those sounds delicious.
I always have trouble photographing Mexican food too (Even with natural light) – I think the tastier it is the harder it is to photo ;) Anyway, we love Mexican and make at least one dish a week.Tacos, Fajitas, Enchiladas. These are going to be worked into our rotation. Thanks for sharing :)
Wow, these look fantastic. My family loves enchiladas- of all kinds but green chile or verde is our favorite! Great job on SRC
Isn’t is just the greatest feeling when a dish turns out just the way you like it? The enchiladas look yummy!