Chicken Verde Enchiladas Recipe

Name: Chicken Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb raw skinless chicken tenders; 1/4 tsp garlic powder; 1/8 tsp oregano; 1/8 tsp ground cumin; 1 salt to taste; 1 verde sauce or salsa; 1 salsa con queso; 1 sour cream; 1 shredded mexican cheese blend; 1 corn or flour tortillas

Servings: persons

1 1/2 lb raw skinless chicken tenders
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
1 salt to taste
1 verde sauce or salsa
1 salsa con queso
1 sour cream
1 shredded mexican cheese blend
1 corn or flour tortillas

1
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
2
Cover with salsa verde, cover and cook HIGH 2 hours.
3
Pre heat oven to 350
4
Remove and shred chicken when done.
5
(Optional) if using corn tortillas heat oil in a small pan.
6
once hot fry 1-2 mins a side.
7
You don't want them too crispy as you'll need to roll them.
8
Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken.
9
Then roll em up!
10
Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese.
11
Bake at 350 15-20 mins

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 1/2 lb raw skinless chicken tenders, 1/4 tsp garlic powder, 1/8 tsp oregano, 1/8 tsp ground cumin, 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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