Chicken Enchilada Verde Recipe

Name: Chicken Enchilada Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 can chicken broth seasoned; 2 cups water; 16 ounces green chile sauce; 1 green chile sauce 9 oz; 1 can diced green chiles drained; 1 can salsa verde green salsa; 2 cups shredded Monterey Jack cheese; 1 cup shredded pepper jack cheese; 1 cup shredded American cheese; 1 cup yellow onions diced; salt; white pepper; 1 package flour tortillas; sour cream; black olives

Servings: persons

4 boneless, skinless chicken breasts
1 can chicken broth seasoned
2 cups water
16 ounces green chile sauce
1 green chile sauce 9 oz
1 can diced green chiles drained
1 can salsa verde green salsa
2 cups shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup shredded American cheese
1 cup yellow onions diced
salt
white pepper
1 package flour tortillas
sour cream
black olives

1
Preheat oven 350 degrees.
2
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
3
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
4
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tablespoon of green chile sauce. Reserve half the cheese and onion combination.
5
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 1 can chicken broth seasoned, 2 cups water, 16 ounces green chile sauce, and more.

Yes, Chicken Enchilada Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions