Chicken Verde Enchiladas Recipe

Name: Chicken Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3/4 cup prechopped onion; 3/4 cup unsalted chicken stock; 1/2 cup salsa verde; 1/3 cup finely chopped cilantro stems; 2 tablespoons sliced pickled jalapeno pepper; 5 teaspoons all-purpose flour; 1/2 teaspoon ground cumin; 2 garlic cloves, thinly sliced; 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups); 3/4 cup chopped tomato; 3 tablespoons reduced-fat sour cream; 1 ripe peeled avocado, coarsely mashed; 8 (6-inch) corn tortillas; 4 ounces reduced-fat sharp cheddar cheese, shaved; 2 tablespoons cilantro leaves

Servings: persons

3/4 cup prechopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro stems
2 tablespoons sliced pickled jalapeno pepper
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 garlic cloves, thinly sliced
8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
3 tablespoons reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
8 (6-inch) corn tortillas
4 ounces reduced-fat sharp cheddar cheese, shaved
2 tablespoons cilantro leaves

1
Place oven rack in lower third of oven, and preheat broiler to high.
2
Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
3
Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3/4 cup prechopped onion, 3/4 cup unsalted chicken stock, 1/2 cup salsa verde, 1/3 cup finely chopped cilantro stems, and more.

Yes, Chicken Verde Enchiladas 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.

Chicken Verde Enchiladas

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