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Homemade Chicken Verde Enchiladas photo

Chicken Verde Enchiladas

These Chicken Verde Enchiladas are a flavor-packed twist on a classic! Creamy, cheesy, and deliciously zesty, they’re perfect for any night!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 3 cups cooked chopped chicken
  • 2 cups shredded Pepper Jack cheese
  • 1 cup sour cream
  • 1 can diced green chilies (4 oz)
  • 1/4 cup chopped fresh cilantro
  • 8 pieces flour tortillas (8-inch)
For Topping:
  • 1 cup sour cream (for topping)
  • 1 cup salsa verde

Equipment

  • Large mixing bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cooked chopped chicken, 1 cup of shredded Pepper Jack cheese, 1 cup of sour cream, the can of diced green chilies, and the chopped fresh cilantro. Mix well until thoroughly combined.
  3. Step 3: Spoon about 1/3 cup of the chicken mixture into each flour tortilla. Roll tightly and place seam-side down in a prepared baking dish.
  4. Step 4: Pour the salsa verde over the enchiladas and sprinkle with the remaining 1 cup of shredded Pepper Jack cheese.
  5. Step 5: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is bubbly and golden brown.
  6. Step 6: Allow to cool for a few minutes before serving. Garnish with additional sour cream and cilantro if desired.

Notes

  • Feel free to prepare the enchiladas ahead of time and refrigerate before baking.
  • Leftovers can be stored in an airtight container for up to 3 days.
  • For a gluten-free version, use gluten-free tortillas.