Enchiladas Verdes

Creamy and flavorful, Enchiladas Verdes are easy to make and always a crowd favorite! They are packed with seasoned chicken, plenty of cheese, and smothered in a mouthwatering sauce for a meal that everyone will enjoy!

Course Main

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 372

Author Kim

Ingredients

4 tablespoons butter
1/2 cup flour
1 (16 oz.) jar salsa verde I like to use mild Herdez salsa verde
2 cups chicken broth
1/2 cup heavy whipping cream
4 cups shredded chicken breast rotisserie chicken works great
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons honey
juice of 1 lime
10 8-inch tortillas corn or flour
2 to 3 cups shredded cheese divided, I like pepper jack or Monterey jack best
fresh cilantro optional to garnish

Instructions

In a saucepan, melt butter over medium heat. Add flour and whisk to combine. Then, add the salsa verde and whisk together until well combined.
When the sauce starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes. Pour and stir in the heavy cream; remove from heat.
Place the shredded chicken in a medium bowl and season with salt, chili powder, cumin, honey and lime juice. Mix to fully coat the chicken.
This recipe calls for 2 to 3 cups of cheese. Use 3 cups if you like quite a bit of cheese in and on your enchiladas. You'll be using a little less than half the cheese for the filling and the rest for the top.
Assemble each tortilla with an even amount of the chicken mixture, then about 1 1/2 tablespoons (or more, if you'd like) of cheese. Roll them up.
In a 9x13-inch baking pan, pour in half of the sauce. Place the rolled up enchiladas seam side down in the pan, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.
Bake, uncovered, in an oven that has been preheated to 400°F for 15-20 minutes. Once out of the oven, cool for 5 to 10 minutes, so they set up a bit in the middle. Garnish with cilantro and serve.

Notes

These chicken enchiladas verdes make fabulous leftovers. They're even delicious for breakfast with eggs! Here are some tips for storing and reheating:

In the refrigerator: Once your enchiladas have cooled, then cover them tightly with plastic wrap or place them in an airtight container and store them in the fridge. They will keep for up to 4 days.

Reheating: To avoid these becoming soggy, reheat them loosely covered with foil in the oven at 350 degrees for 20–25 minutes, or until they’re warmed through. If preferred, you can also pop individual servings in the microwave for a little over minute.

Nutrition