Mom'S Enchiladas Verde Recipe

Name: Mom'S Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For enchiladas:; 3 chicken breasts; salt; 1 8-oz package of cream cheese; vegetable oil; 12 corn tortillas; For verde sauce:; 2 bunches fresh cilantro leaves; 5 cloves garlic; 1 large white onion; 1/2 green pepper, seeded; 6 Indian chiles (small, thin); 1 egg; 1/4 cup tomato sauce; 2 tbsp heavy cream; salt; pepper

Servings: persons

For enchiladas:
3 chicken breasts
salt
1 8-oz package of cream cheese
vegetable oil
12 corn tortillas
For verde sauce:
2 bunches fresh cilantro leaves
5 cloves garlic
1 large white onion
1/2 green pepper, seeded
6 Indian chiles (small, thin)
1 egg
1/4 cup tomato sauce
2 tbsp heavy cream
salt
pepper

1
Open cream cheese package and allow to warm on kitchen counter. Place chicken breasts in pressure cooker. Add water to cover and 1/4 tsp salt. Pressure cook for 10 minutes. Remove chicken and allow to cool. Pre-heat oven to 350 degrees.
2
While chicken is cooling, roughly chop onion, garlic, green pepper and chiles. Place these ingredients as well as cilantro in food processor. Process until well-blended. Add egg, tomato sauce, cream, salt, and pepper to taste. Blend. Pour raw sauce into wide, shallow bowl or pie dish.
3
To complete the filling for the enchiladas, shred the cooked chicken by hand on a cutting board. Mix well with cream cheese. Separate into 12 balls, and clear the center of the cutting board for enchilada assembly.
4
Warm up a medium-to-large pan on high heat with 2 tbsp vegetable oil. Repeat the following process to create 12 enchiladas:
5
-Soak first tortilla in raw sauce, flipping once.
6
-Place soaked tortilla in pan and fry lightly, flipping once, until tortilla is soft and cooked sauce is fragrant.
7
-Move fried tortilla to cutting board.
8
-Spread one ball of chicken-cheese filling across fried tortilla, and wrap.
9
-Place enchilada in a glass baking dish.
10
Once enchiladas are made, pour remaining raw sauce into frying pan and cook until raw garlic and onion smell is gone. Pour cooked sauce over enchiladas in baking dish. Place in oven for 10 minutes. Remove from oven and serve with refried beans and sour cream.

563

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

You need 17 ingredients. The key ingredients include: For enchiladas:, 3 chicken breasts, salt, 1 8-oz package of cream cheese, and more.

Yes, Mom'S Enchiladas 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!

Mom'S Enchiladas Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions