Easy Chicken Enchiladas Verdes Recipe

Name: Easy Chicken Enchiladas Verdes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups tomatillo sauce (see Game Plan note); 1 1/4 cups crema or sour cream; 2 cups shredded roasted chicken (see Game Plan note); 1 tablespoon finely chopped yellow onion; 1/4 teaspoon kosher salt; 1/4 cup vegetable oil; 12 corn tortillas; 1/3 cup crumbled queso fresco; 1 small red onion, in thin slices; 2 medium jalapenos, preferably red, in thin slices; Cilantro leaves

Servings: persons

2 1/2 cups tomatillo sauce (see Game Plan note)
1 1/4 cups crema or sour cream
2 cups shredded roasted chicken (see Game Plan note)
1 tablespoon finely chopped yellow onion
1/4 teaspoon kosher salt
1/4 cup vegetable oil
12 corn tortillas
1/3 cup crumbled queso fresco
1 small red onion, in thin slices
2 medium jalapenos, preferably red, in thin slices
Cilantro leaves

1
Warm the tomatillo sauce in a small saucepan over low heat.
2
Add 1 cup of the crema and heat without letting it come to a boil.
3
Remove from the heat and set aside.
4
Gently warm the chicken in a separate small saucepan over low heat (add a few teaspoons of water if it looks dry).
5
Add the remaining 1/4 cup of crema, the onion, and salt and stir to combine.
6
Remove from the heat, cover, and set aside.
7
Line a baking sheet with paper towels.
8
Heat the oil in a small skillet or nonstick frying pan over medium-high heat.
9
When the oil is hot, add a tortilla and let it soften, 2 to 3 seconds.
10
Flip it and soften the other side, 2 to 3 seconds.
11
Remove to the prepared baking sheet to drain.
12
Repeat with the remaining tortillas.
13
Heat the oven to 350 degrees F and arrange a rack in the middle.
14
Pour 1 cup of the warm tomatillo sauce on a plate.
15
Set a tortilla in the sauce and immediately flip it over.
16
Arrange 2 tablespoons of the chicken mixture down the center of the tortilla, roll it up, and transfer to a baking dish.
17
Continue with the remaining tortillas, adding additional sauce to the plate when necessary.
18
Pour the remaining sauce over the rolled enchiladas in the baking dishmake sure you cover the ends of the tortillas so they dont dry out in the oven.
19
Cover the dish with foil and transfer to the oven.
20
Bake just until the enchiladas are heated through, about 10 minutes.
21
Garnish with the queso fresco, red onion, jalapenos, and cilantro and serve immediately.

741

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 11 ingredients. The key ingredients include: 2 1/2 cups tomatillo sauce (see Game Plan note), 1 1/4 cups crema or sour cream, 2 cups shredded roasted chicken (see Game Plan note), 1 tablespoon finely chopped yellow onion, and more.

Yes, Easy Chicken Enchiladas Verdes Recipe 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!