Creamy Chicken Enchiladas Verde Recipe -
Creamy Chicken Enchiladas Verde Recipe
  • READY IN 35 mins

Creamy Chicken Enchiladas Verde

Recipe by  

"Enjoy the dining out experience at home with this restaurant-inspired recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    35 mins


  1. Heat oven to 350 degrees F.
  2. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
  3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  4. Bake 15 to 20 min. or until heated through.
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  • Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
  • Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
  • Variation: Prepare as directed, omitting the oil and substituting 1 pound extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
  • How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2011

These enchiladas were delicious!!! I used garlic powder inplace of the minced garlic. I also "charred" my tortillas over an open flame before filling them. Yumm Yumm Yumm!! Very simple to make, I used 2 large frozen chicken breasts that I boiled in seasoned water then shredded.

Most Helpful Critical Review
Apr 02, 2013

Not bad. As Hubs put it, these were "a solid three," but they would have been easily improved with more sauce, plain and simple.

Jun 27, 2011

These were yummy and easy, very Americanized though. I would skip this recipe if you're looking for something more authentic tasting, but as it is it's a very creamy, comforting dish. I didn't have the special Philly shredded cheese so I just used a regular bag of Mexican style cheese and added a couple tablespoons of cream cheese to the sauce mixture in the pan. Next time I'll probably add some cumin and cayenne to punch up the flavor a bit, and maybe use more salsa. Will make again.

Jun 26, 2011

These enchiladas are actually really delicious. I'm not big on cooking, nor am I really good at it, but this recipe is really simple. The directions are easy to follow, and they are tasty. I seasoned my skinless chicken breast fillets with salt and pepper and cooked them on the George grill and then shredded the chicken. Delicious!!!

Oct 24, 2011

This recipe was AWESOME! We will definitely make it again :) The only thing I did differently was shred my own cheese from bricks (mix of jack and cheddar) and I seasoned 3 chicken breasts with homemade fajita seasoning (though, you could use store bought), pan seared them for 3 minutes per side, put a tight fitting lid and removed from heat for 20 mins. I shredded the chicken in a bowl with 2 forks and poured the pan juices over top. I wiped the pan and used that for the onions and, ultimately, the mixture for the insides of the enchiladas. I also cut the tortillas down to 6. We have 2 adults and 2 kids in the family. This was enough for 2 full dinners. I served it with Cuban inspired black beans, Vigo yellow rice, and an ensalata garnish. Also, I assumed tomatillo salsa and salsa verde were equivalent because I used Pace's salsa verde.

Aug 06, 2011

Very simple to make and very tasty. I bought the 6in tortilla as the recipe calls for but it made 20 enchiladas! They turned out great so the way I see it, the more, the merrier!

Aug 01, 2011

very good; everyone loved it

Jul 30, 2011

We loved this! Super easy. I added some cumin and ancho chili seasoning to this for some extra "punch". We will be having this again.


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  • Calories
  • 536 kcal
  • 27%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 1272 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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