Homemade Chicken Enchiladas with Salsa Verda

Bettyskitchen's picture

Jan. 25, 2011

Make the most of your leftover roasted chicken from last night's dinner with this Mexican classic. In this video, Betty shows you how to make chicken enchiladas and the luscious salsa verde just packs a punch to this recipe. Simple enough for a weeknight dinner yet sumptuous and sophisticated enough for a holiday feast, this is one dish you will enjoy making and love eating. Watch this video and get trying it at home.


Boneless skinless chicken breasts 3 Cup (48 tbs) ((I Cooked Salted Boneless, Skinless Chicken Breasts In A Crock Pot For 8 Hours Until Tender, But, If You Have Leftover Chicken, That Would Be Perfect))
Shredded pepper jack cheese 2 Cup (32 tbs)
Diced green chilies 4 Ounce , drained
Sour cream 1/2 Cup (8 tbs)
Chopped cilantro 1/3 Cup (5.33 tbs)
Soft taco flour tortillas 10 ((8
Cooking oil spray 1
Salsa verde 16 Ounce


In a large bowl, combine 3 cups shredded, cooked chicken, 2 cups shredded Pepper Jack cheese, a 4-oz. can of drained green chiles, ½ cup sour cream, and 1/3 cup chopped fresh cilantro. Mix well. Spoon about 1/10 of chicken mixture down the center of each flour tortilla and roll up. Place in a 13-inch by 9-inch by 2-inch baking dish which has been sprayed with cooking oil spray. Place each tortilla seam side down, and fit them closely together. Spray the top of the rolled tortillas with cooking oil spray. Bake at 350 degrees for 30 to 35 minutes, or until golden. Remove from oven and spoon a 16-oz. jar of salsa verde over the hot enchiladas. Top with sour cream, chopped tomatoes, chopped avocados, chopped green onions, sliced black olives, and chopped fresh cilantro. Serve immediately! This is a great, healthy, *beautiful* one-dish meal that is great for parties, or any meal! I hope you enjoy it! --Betty

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4