Chicken Enchiladas Verdes Recipe

Name: Chicken Enchiladas Verdes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portions chicken breast (about 1 lb); 4 green onions; 2 Tbsp fresh cilantro, chopped; 1 jalapeno, seeded and minced; 3 cans (10 oz. each) green enchilada sauce; 8 corn tortillas; 1 cup reduced-fat cheddar cheese, shredded; 2 cups lettuce, shredded; 1/2 cup salsa; 1/2 cup light sour cream; 1 tomato, diced; 1 can (2 oz.) ripe olives, sliced

Servings: persons

4 portions chicken breast (about 1 lb)
4 green onions
2 Tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz.) ripe olives, sliced

1
["1. Preheat oven to 350u00b0F. Lightly coat a 9"" x 13"" baking dish with cooking spray.", "", "2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.", "", "3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.", "", "4. Pour the remaining 2 cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.", "", "5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.", "", "6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy!"]

557

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

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 12 ingredients. The key ingredients include: 4 portions chicken breast (about 1 lb), 4 green onions, 2 Tbsp fresh cilantro, chopped, 1 jalapeno, seeded and minced, and more.

Yes, Chicken Enchiladas Verdes 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 Enchiladas Verdes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions